Filet Mignon with Shrimp and Lobster Cream Sauce

That’s a rich, restaurant-quality dish—often called a “surf & turf” with a decadent seafood cream sauce. Here’s how you can make it at home without overcomplicating things.

🥩 Filet Mignon with Shrimp & Lobster Cream Sauce

Ingredients

For the steak:

• 2 filet mignon steaks (about 6–8 oz each)
• Salt and freshly ground black pepper
• 1–2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic (smashed)
• Fresh thyme or rosemary (optional)

For the seafood cream sauce:

• 1/2 cup cooked lobster meat (chopped)
• 1/2 cup shrimp (peeled & deveined, chopped)
• 2 tbsp butter
• 1 shallot (finely minced)
• 2 cloves garlic (minced)
• 1/2 cup heavy cream
• 1/4 cup chicken or seafood stock
• 1/4 cup white wine (optional, but recommended)
• 1/4 cup grated Parmesan cheese
• Salt & pepper to taste
• Fresh parsley (for garnish)

Instructions

1. Cook the Filet Mignon

1. Let steaks sit at room temp for ~20 minutes.
2. Season generously with salt and pepper.
3. Heat olive oil in a skillet over high heat.
4. Sear steaks for 3–4 minutes per side.
5. Add butter, garlic, and herbs; baste the steaks.
6. Cook to desired doneness (use a thermometer if you want precision).
7. Remove and rest for 5–10 minutes.

2. Make the Lobster & Shrimp Cream Sauce

1. In the same pan, melt butter over medium heat.
2. Add shallots and cook until soft.
3. Stir in garlic; cook ~30 seconds.
4. Add shrimp and cook until just pink.
5. Deglaze with white wine; let it reduce slightly.
6. Add stock and cream; simmer 3–5 minutes.
7. Stir in lobster and Parmesan.
8. Season with salt and pepper.

3. Assemble

• Place filet mignon on a plate.
• Spoon the shrimp & lobster cream sauce over the top.
• Garnish with fresh parsley.

Tips

• Don’t overcook the shrimp—they turn rubbery fast.
• Use high-quality beef tenderloin for best results.
• If you want a stronger seafood flavor, use seafood stock instead of chicken stock.