This recipe is your passport to a truly gourmet experience right in your own kitchen! We’re taking a perfectly seared, buttery filet mignon—the king of steaks—and crowning it with a luscious, velvety shrimp and lobster cream sauce. This isn’t just dinner; it’s an event. It’s rich, savory, and unbelievably decadent, balancing the tender beef with the sweet, delicate flavor of the sea. Whether you’re celebrating a special occasion or just treating yourself to something spectacular, this restaurant-quality dish is guaranteed to impress with surprisingly little fuss.

Why You’ll Love This Recipe

Ultimate Surf & Turf: This is the most elevated version of surf and turf you can imagine. The combination of melt-in-your-mouth filet and sweet seafood in a creamy sauce is simply divine.
Simple Elegance: While it looks and tastes like a dish you’d pay top dollar for, the actual process is straightforward. We’re using the same skillet for both the steak and the sauce, which means maximum flavor and minimum cleanup.
Decadent Flavor: The sauce is the star here! Heavy cream, Parmesan, and a touch of lemon juice create a silky blanket for the shrimp and lobster, making every bite an explosion of rich, savory flavor.
Quick to Impress: From start to finish, this magnificent meal is ready in about 35 minutes, proving you don’t need hours to create something truly spectacular.

Ingredients

Ready to dive into this feast? You only need a few high-quality ingredients to bring this magic to life. Don’t worry about measuring cups right now; focus on gathering the goodness.

Filet Mignon Steaks: These are the star of the show! Use good quality, thick cuts (around 6 ounces) that will cook up juicy and tender.
Olive Oil and Butter: The perfect combo for searing. The oil provides a high smoke point, and the butter adds that beautiful richness and crust to the steak.
Salt, Black Pepper, and Garlic Powder: Essential seasonings to create a deep, savory crust on the filet.
Fresh Thyme Leaves: Tossing a few sprigs into the pan during the last minute of searing infuses the steak and the pan drippings (which are key for the sauce!) with an incredible earthy aroma.
Medium Shrimp: Peeled and deveined, these cook quickly and add a wonderful bite and sweetness to the sauce.
Cooked Lobster Meat: The secret ingredient for next-level indulgence! Using pre-cooked, chopped meat keeps the prep simple.
Heavy Cream: This is what gives the sauce its luscious, velvety texture. Don’t skimp—this is a cream sauce, after all!
Minced Garlic: Adds a crucial aromatic base to the cream sauce. Use fresh—your taste buds will thank you.
Grated Parmesan Cheese: Stirred into the simmering cream, it thickens the sauce slightly and adds a wonderful salty, umami depth.
Lemon Juice: Just a touch of acid to brighten the rich sauce and perfectly complement the seafood.
Paprika: Adds a hint of warm color and subtle flavor complexity to the finished sauce.
Fresh Parsley: Chopped fine, this is used as a garnish to add a pop of vibrant color and freshness right before serving.

Note: The precise measurements for all of these ingredients are located right under this article in the printable recipe card!

How to Make the Filet Mignon with Shrimp and Lobster Cream Sauce

Making this show-stopping meal is simpler than you think! We’ll cook the steaks first and then use those flavorful pan drippings to build our spectacular sauce.

Step 1: Prep and Season the Steaks

Pat the filet mignon steaks completely dry with paper towels—this is the secret to a great sear! Season both sides generously with salt, pepper, and garlic powder. Don’t be shy!

Step 2: Sear the Filets

Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and foaming. Carefully place the filets in the hot pan and sear for 3–4 minutes per side for a perfect medium-rare (or adjust to your preferred doneness). Add the fresh thyme to the pan during the last minute of cooking.

Step 3: Rest the Meat

Remove the steaks from the skillet and place them on a cutting board or plate. Cover them loosely with aluminum foil and let them rest while you make the sauce. This step is non-negotiable—it keeps the juices locked inside!

Step 4: Build the Sauce Base

In the same skillet you used for the steak, melt the remaining butter over medium heat. Add the minced garlic and cook for about a minute until it smells fragrant and delicious.

Step 5: Cook the Seafood

Add the shrimp to the skillet and cook for just 2–3 minutes until they turn pink and opaque. Then, stir in the chopped lobster meat and cook for another minute to warm it through.

Step 6: Create the Cream Sauce

Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese, lemon juice, paprika, salt, and pepper. Let the sauce simmer for 3–5 minutes until it thickens slightly and coats the back of a spoon.

Step 7: Serve and Garnish

Spoon that beautiful, rich shrimp and lobster cream sauce generously over the rested filet mignon steaks. Sprinkle with fresh chopped parsley, and serve immediately!

Pro Tips for Making the Recipe

Use a Cast Iron Skillet: A cast iron skillet retains heat exceptionally well, giving you the best, most beautiful crust on your filet. Plus, those fond bits (the browned goodness at the bottom) are essential flavor for the sauce.
Check the Steak Temperature: The most reliable way to hit your preferred doneness is using a meat thermometer. Pull the steaks off the heat when they are about 5 degrees below your target temperature (e.g., remove at 130∘F for medium-rare, which is 135∘F). The temperature will continue to rise while resting!
Taste and Adjust the Sauce: Always taste your sauce! Before serving, give it a quick sip. Does it need more salt? A bit more lemon juice to cut the richness? Don’t be afraid to adjust until it’s perfect.
Don’t Overcook the Seafood: Shrimp cooks fast. Once they turn pink and curl into a ‘C’ shape, they’re done. Overcooking them will make them tough, and we want tender, sweet bites of seafood in this luxurious sauce.

How to Serve

This is an elegant meal, so the side dishes should complement its richness without competing with it.

Classic Comfort: Pair it with the silkiest, creamiest mashed potatoes you can make. The potatoes are perfect for soaking up every drop of that amazing cream sauce!
Green & Crisp: Serve alongside some bright buttered asparagus or simple steamed green beans. The slight bitterness and freshness cut through the richness of the steak and sauce beautifully.
Simple Starch: A simple mound of white rice or risotto is another great option to soak up the sauce.
Wine Pairing: This dish calls for something special! A smooth, full-bodied red like a Merlot or a rich white like an oaked Chardonnay will make this meal complete.

Make Ahead and Storage

Because this dish is all about the perfect sear and a fresh, warm sauce, it’s best enjoyed right after cooking. However, you can certainly prepare ingredients ahead of time and handle leftovers properly!

Storing Leftovers

Place any leftover steak and sauce in separate airtight containers and store them in the refrigerator for up to 3 days.

Freezing

Freezing is generally not recommended for cream-based sauces as the heavy cream can separate and become grainy once thawed. It’s best to enjoy this dish fresh!

Reheating

To reheat the steak, place it on a baking sheet and warm it in the oven at 300∘F (150∘C) until just warmed through. Reheat the sauce gently in a small saucepan over medium-low heat, stirring constantly to prevent separation. You may need to add a splash of cream or milk to bring it back to the right consistency.

FAQs

1. Can I use a different cut of steak for this recipe?

Absolutely, you can! While the filet mignon is traditionally used for its tenderness, you can easily substitute it with another high-quality cut. New York strip or ribeye would both be delicious and hold up well to the rich sauce. Just remember that the cooking time will need to be adjusted based on the thickness and type of steak you choose. Always use a meat thermometer to hit your preferred internal temperature!

2. I can’t find fresh lobster meat. What is a good substitute?

If lobster is unavailable or outside your budget, don’t worry—you can still make an incredible sauce! The best substitute is often more shrimp or even crab meat. You could also use high-quality, imitation lobster or crab meat, but for the best flavor, use fresh or frozen-then-thawed seafood. The key is to have that sweet, tender seafood element contrasting with the savory beef.

3. What can I do if my cream sauce is too thin?

If your sauce is not thickening after the 5 minutes of simmering, there are a couple of quick fixes. The easiest way is to let it simmer for a few more minutes to allow the heavy cream to reduce further. If you’re impatient, you can make a quick slurry: whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water and gradually whisk it into the simmering sauce. It will thicken up almost instantly, giving you that beautiful, velvety consistency we’re aiming for!

4. Can I prepare the sauce entirely ahead of time?

Yes, you can prepare the sauce ahead of time, but you should keep the cream and seafood separate from the final simmering step. You can cook the shrimp and lobster and set them aside. Then, you can make the cream and Parmesan base and store it in the refrigerator for up to a day. When you’re ready to serve, gently reheat the cream base, add the seafood, simmer until warmed through, and pour it over your freshly seared steak. This keeps the texture of the sauce and seafood perfect!