Alright, picture this: a perfectly seared filet mignon, tender and juicy, nestled beside buttery shrimp and this ridiculously luxurious lobster cream sauce that practically melts in your mouth. I’ll be honest — the first time I made this, it felt like I was channeling a fancy restaurant vibe, right in my own kitchen. But here’s the secret: it’s surprisingly simple to pull off! The seafood adds just the right touch of elegance, balancing the richness of the steak. If you’re feeling fancy but don’t want to wrestle with complicated steps, this recipe’s your winner. Trust me, you’ll want to keep this one in your dinner rotation when you’re craving a meal that’ll make everyone say, “Wow!”
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
4 filet mignon steaks (6 oz each), about 1½ inches thick
8 large shrimp, peeled and deveined
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
For the Sauce / Garnish:
1 cup lobster meat, chopped (fresh or thawed from frozen)
1 cup heavy cream
¼ cup dry white wine
2 cloves garlic, minced
1 shallot, finely chopped
1 tbsp fresh tarragon or parsley, chopped
Salt and pepper, to taste
1 tbsp lemon juice
How I Make It
Step 1:
Start by patting your filet mignons dry with a paper towel — this helps create that irresistible crust. Season them generously with salt and pepper. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat until shimmering. Sear the filets for about 4 minutes per side for medium-rare, adjusting time if your steaks are thicker or thinner. Once done, transfer the steaks to a warm plate and tent with foil. Let them rest; this step is key to keeping the meat juicy.
Step 2:
In the same skillet, melt 2 tablespoons of butter. Toss in the shrimp and cook until they turn pink and opaque, about 2 minutes per side. Remove shrimp and set aside—don’t overcook them or they’ll get rubbery!
Step 3:
Add the chopped shallots and garlic to the skillet and sauté for about 1 minute until fragrant and soft. Pour in ¼ cup dry white wine, scraping up any browned bits from the pan — that’s flavor gold right there.
Step 4:
Pour in 1 cup heavy cream and stir gently. Let the sauce simmer over low heat until it thickens slightly, about 5 minutes. Stir in the lobster meat, allowing it to warm through without boiling — you want to keep that delicate flavor intact.
Step 5:
Add lemon juice, chopped tarragon or parsley, and season with salt and pepper to taste. Give it a final stir and remove from heat.
Step 6:
Serve the filet mignons topped with shrimp and a generous spoonful of the lobster cream sauce. The combination of tender steak with the silky, seafood-infused sauce creates an unforgettable bite.
Variations & Tips
Swap tarragon for fresh dill or chives to change the herb profile.
Use crab meat instead of lobster if it’s easier or more affordable.
For a lighter version, substitute half-and-half for heavy cream and simmer sauce gently.
Don’t skip resting the steaks—that’s the secret to juicy filet mignon.
If you don’t have white wine, replace it with a splash of chicken broth and a squeeze of lemon.
Want more sear on your steak? Forgo flipping often; let one side get deeply browned before flipping.
How I Like to Serve It
This dish feels perfect for a special date night or celebratory dinner at home. Pair it with buttery mashed potatoes or roasted asparagus to soak up the creamy sauce. A crisp, chilled glass of Chardonnay complements the seafood flavors beautifully, making the whole meal feel dreamy and indulgent.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to prevent curdling of the sauce.
If you’re pressed for time, swap fresh lobster with high-quality frozen lobster meat but avoid pre-cooked shrimp if possible for better texture.
Closing: Once you make this filet mignon with shrimp and lobster cream sauce, you’ll see how a restaurant-worthy meal is totally doable at home — and always worth it.
