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Close-up of a perfectly seared, thick filet mignon steak, generously topped with a creamy, rich shrimp and lobster sauce and garnished with several plump, seasoned shrimp and fresh parsley.

Filet Mignon with Shrimp and Lobster Cream

A luxurious surf-and-turf dish featuring tender filet mignon topped with a rich shrimp and lobster cream sauce—perfect for gourmet dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 filet mignon steaks (180–200 g each)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • salt and black pepper to taste
  • 300 g shrimp, peeled and deveined
  • 150 g lobster meat, chopped
  • 1 tbsp lemon juice
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup seafood broth
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp dried thyme
  • 2 tbsp chopped parsley

Equipment

  • Heavy Skillet

Method
 

  1. Pat the filet mignon dry and season generously with salt and black pepper.
  2. Heat olive oil in a heavy skillet over medium-high heat. Add the steaks and sear for 3–4 minutes per side, depending on desired doneness.
  3. Add 1 tablespoon of butter to the skillet and baste the steaks for 1–2 minutes. Remove and let rest.
  4. In the same skillet, add the shrimp and cook for 2 minutes until pink. Remove and set aside.
  5. Add the onion and garlic to the skillet. Sauté for 2–3 minutes until soft and fragrant.
  6. Pour in the seafood broth and allow it to simmer for 3–4 minutes, reducing slightly.
  7. Stir in the heavy cream, paprika, cayenne pepper, lemon juice, and thyme. Simmer for 5–7 minutes until thickened.
  8. Add the lobster meat and cooked shrimp to the sauce, stirring gently for 2 minutes.
  9. Place each filet mignon on a plate and spoon the shrimp and lobster cream generously over the top.
  10. Finish with chopped parsley before serving.

Notes

For extra flavor, deglaze the pan with a splash of white wine before adding the seafood broth.