Elegant Pairings
Serve this magnificent dish with creamy mashed potatoes or truffle risotto that can absorb the luxurious sauce, or choose roasted asparagus and baby carrots for colorful contrast. Sautéed mushrooms or roasted Brussels sprouts add earthy flavors that complement the rich seafood cream sauce. For wine pairings, choose a full-bodied Chardonnay or elegant Pinot Noir that won’t compete with the complex flavors.
Sophisticated Variations
Transform this classic by substituting crab meat for lobster, or using scallops instead of shrimp for different textural experiences. Add fresh herbs like tarragon or chives to the cream sauce for aromatic complexity. Mushroom enthusiasts can sauté wild mushrooms alongside the seafood for earthy depth. For extra richness, finish the sauce with a tablespoon of crème fraîche or a splash of cognac for sophisticated flavor layers.
Storage Considerations
This dish is definitely best enjoyed immediately while the steak is at perfect temperature and the sauce maintains its silky consistency. Leftover sauce can be refrigerated for up to two days and gently reheated with a splash of cream to restore texture. The seafood components reheat well, though be careful not to overcook during reheating to maintain their tender texture.
A plate of shrimp and sauce.
Save
A plate of shrimp and sauce.
Professional Secrets
Proper resting technique – Allow steaks to rest after cooking so juices redistribute, ensuring maximum tenderness and flavor
Temperature control – Use medium-high heat for searing but reduce to medium for sauce preparation to prevent breaking
Sauce consistency – Reduce cream slowly to achieve proper thickness without curdling or separating
Seafood timing – Cook just until done to preserve delicate texture and prevent rubberiness
Pan fond utilization – Those browned bits from searing contain concentrated flavors essential for sauce depth
This recipe has taught me that creating restaurant-quality dishes at home is more about technique and timing than exotic ingredients or complicated procedures. The magic happens when you treat each component with respect and allow the natural flavors to shine through proper cooking methods. Every time I make this, I’m reminded that some of life’s greatest pleasures come from sharing beautifully prepared food with people you care about, creating memories that last long after the last bite.
Recipe FAQs
→ What temperature should I cook filet mignon to?
For medium-rare, cook to 130-135°F internal temperature. This usually takes 3-4 minutes per side in a hot skillet.
→ Can I use frozen shrimp and lobster for this recipe?
Yes, just make sure to thaw them completely and pat dry before cooking. Fresh seafood will have the best flavor and texture.
→ What wine pairs well with this dish?
A full-bodied red wine like Cabernet Sauvignon or a rich white like Chardonnay both complement the steak and seafood beautifully.
→ Can I make the cream sauce ahead of time?
The sauce is best made fresh, but you can prep the seafood earlier. The whole dish comes together quickly once you start cooking.
→ What sides go well with this elegant main dish?
Creamy mashed potatoes, roasted asparagus, or garlic green beans make perfect accompaniments to this rich dish.
Filet Mignon Shrimp Lobster
Elegant filet mignon topped with rich shrimp and lobster cream sauce. Perfect for special dinners and celebrations.
Preparation Time
15 min
Cooking Time
20 min
Overall Time
35 min
Created By: Lili Clark
Category: Dinner
Skill Level: Challenging
Cuisine Type: French
Output: 4 Serves
Dietary Options: Low-Carb, Gluten-Free
Ingredients
→ Steak
4 filet mignon steaks (6-8 oz each)
Salt and pepper to taste
2 tablespoons butter or oil for cooking
→ Seafood and Sauce
1 pound large shrimp, peeled and deveined
8 oz lobster meat, chopped into bite-sized pieces
1 cup heavy cream
4 tablespoons butter
3 cloves garlic, minced
¼ cup white wine (optional)
2 tablespoons fresh parsley, chopped
Steps
Season your filet mignon steaks generously with salt and pepper. Heat butter or oil in a large skillet over medium-high heat. Cook the steaks to your preferred doneness – about 3-4 minutes per side for medium-rare. Remove steaks and let them rest while you make the sauce.
In the same skillet, add more butter and sauté the minced garlic until it smells amazing, about 30 seconds. Add the shrimp and lobster meat, cooking until the shrimp turn pink and opaque, about 2-3 minutes. Remove seafood and set aside.
Pour white wine into the skillet to deglaze if using, scraping up any tasty brown bits. Add heavy cream and let it simmer until the sauce thickens nicely, about 3-4 minutes. Return the seafood to warm through in the sauce.
Place each filet mignon on a plate and generously spoon the shrimp and lobster cream sauce over the top. Sprinkle with fresh chopped parsley for color and freshness.
Serve immediately with your favorite sides like creamy mashed potatoes or steamed asparagus. This is restaurant-quality dining at home!
Tips
This is perfect for special occasions like anniversaries or date nights
Use the same skillet for everything to build layers of flavor
Let steaks rest after cooking to keep them juicy
Fresh or frozen lobster meat both work great for this recipe
The cream sauce can be made richer with extra butter if desired
Required Tools
Large heavy skillet or cast iron pan
Tongs for flipping steaks
Meat thermometer (optional)
Plates for serving
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
