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Perfectly seared filet mignon steak topped with a rich, creamy shrimp and lobster sauce, garnished with fresh chopped parsley.

Filet Mignon with Shrimp and Lobster Cream Sauce

This luxurious surf-and-turf dish pairs tender filet mignon with juicy shrimp and a decadent lobster cream sauce. Perfect for date nights or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 plates
Course: Main Course
Cuisine: American, Steakhouse
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Filet Mignon and Shrimp
  • 2 filet mignon steaks about 6 oz each
  • 6 large shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp butter
  • salt and black pepper to taste
Lobster Cream Sauce
  • 1/2 cup lobster meat cooked and chopped
  • 1 tbsp butter
  • 1 clove garlic minced
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 1 tbsp Parmesan cheese grated
  • lemon juice a squeeze, to taste
  • fresh parsley for garnish

Equipment

  • Cast Iron Skillet
  • Saucepan
  • Tongs
  • Whisk

Method
 

  1. Season filet mignon with salt and pepper. Let rest at room temperature for 15 minutes.
  2. Heat olive oil in a cast iron skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare. Remove and let rest.
  3. In the same skillet, melt butter and cook shrimp until pink, about 2 minutes per side. Remove and keep warm.
  4. For the sauce, melt butter in a small saucepan. Add garlic and sauté for 30 seconds.
  5. Deglaze with white wine and let reduce by half. Stir in cream, lobster meat, and Parmesan cheese. Simmer for 3–5 minutes until thickened.
  6. Add a squeeze of lemon juice and season with salt and pepper to taste.
  7. Place filet mignon on a plate, top with shrimp, and spoon lobster cream sauce generously over the top. Garnish with parsley.

Notes

For an even richer flavor, add a splash of cognac to the sauce before the cream. Serve with roasted asparagus or garlic mashed potatoes.