Introduction:
Filet Mignon with Shrimp and Lobster Cream is the kind of dish that delivers instant “wow.”
You get everything you love about classic surf-and-turf: a perfectly seared, buttery-tender filet mignon paired with
sweet shrimp, all finished with a rich, silky lobster cream sauce that tastes like it belongs in a high-end steakhouse.
The best part? You don’t need professional equipment—just a hot skillet, good timing, and a few simple techniques.
Filet mignon is naturally tender, so your main goal is building a flavorful crust without overcooking the center.
Shrimp cooks in minutes, and the lobster cream sauce comes together quickly using seafood stock (or a shortcut) and cream.
The result is elegant, indulgent, and absolutely worth making when you want to celebrate, impress guests, or treat yourself.
This recipe is written to be flexible: you can use lobster tail, leftover lobster meat, or even a quality seafood stock
to create that signature lobster flavor. You can also adjust richness, add a little heat, or make it more “New Orleans”
with Cajun seasoning. Let’s cook it step by step.
Ingredients:
For the filet mignon
- 4 filet mignon steaks (6–8 oz each, about 1.5–2 inches thick)
- 1 1/2 tsp kosher salt (or to taste)
- 1 tsp black pepper
- 1 tsp garlic powder (optional)
- 2 tbsp high-heat oil (avocado, canola, grapeseed)
- 2 tbsp butter
- 3 garlic cloves, smashed
- 2–3 sprigs fresh thyme or rosemary
For the shrimp
- 12–16 large shrimp, peeled and deveined
- 1/2 tsp salt
- 1/2 tsp paprika (or Cajun seasoning)
- 1 tbsp butter (or olive oil)
- 1 garlic clove, minced
- 1 tbsp lemon juice
For the lobster cream sauce
- 1 tbsp butter
- 1 small shallot, finely diced (or 1/4 onion)
- 2 garlic cloves, minced
- 2 tbsp tomato paste (optional, adds depth and color)
- 1/2 cup dry white wine (or chicken broth)
- 1 1/2 cups seafood stock (or lobster stock; see tips)
- 3/4 cup heavy cream
- 1/2 tsp paprika (smoked or sweet)
- Pinch of cayenne (optional)
- 1/3 cup grated Parmesan (optional, for extra silkiness)
- 1/2 cup chopped lobster meat (or 1 small lobster tail, cooked and chopped)
- Salt and pepper to taste
- 1–2 tsp lemon juice (to finish)
- Chopped parsley for garnish
Instructions:
1) Prepare the steaks
- Pat filets dry with paper towels (dry surface = better crust).
- Season all sides with salt and pepper (and garlic powder if using).
- Let sit at room temperature 20–30 minutes if possible (helps even cooking).
2) Start the lobster cream sauce
- In a saucepan, melt 1 tbsp butter over medium heat.
- Add shallot and cook 2–3 minutes until soft. Add garlic and cook 30 seconds.
- Stir in tomato paste (optional) and cook 1 minute to deepen flavor.
- Add wine (or broth) and simmer 2 minutes, scraping any bits from the bottom.
- Add seafood stock and simmer 8–12 minutes to reduce slightly.
- Reduce heat to low and stir in cream, paprika, and cayenne (optional).
- Simmer gently 5–8 minutes until silky and lightly thickened. Do not boil hard.
- Stir in lobster meat and warm 1–2 minutes. Finish with lemon juice. Taste and adjust salt/pepper.
3) Sear and baste the filet mignon
- Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot.
- Add oil, then place filets in the pan. Sear 2–3 minutes per side for a deep crust.
- Add butter, smashed garlic, and thyme/rosemary.
- Lower heat to medium and spoon-baste melted butter over steaks for 1–2 minutes.
- Check temperature and cook to preferred doneness:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Transfer steaks to a plate and rest 8–10 minutes (crucial for juicy filet).
4) Cook the shrimp quickly
- In the same skillet (wipe excess fat if needed), melt 1 tbsp butter over medium heat.
- Add garlic, then shrimp. Season with salt and paprika.
- Cook 1–2 minutes per side until pink and just cooked through.
- Finish with lemon juice. Remove immediately to avoid overcooking.
