- Place rested filet mignon on plates.
- Spoon lobster cream sauce over the top (or around the steak).
- Add shrimp on top or on the side.
- Garnish with parsley and extra black pepper. Serve immediately.
Serving and Storage:
- Best sides: garlic mashed potatoes, roasted asparagus, green beans, risotto, or buttered rice.
- Refrigerate: store leftovers in airtight containers up to 2 days.
- Reheat: warm sauce gently on low heat; reheat steak carefully to avoid overcooking (low oven or quick skillet warm-up).
- Freezing: not ideal for cream sauce (texture can change), but you can freeze lobster stock separately.
Tips:
- Use a thermometer: filet goes from perfect to overcooked quickly.
- Rest the steak: keeps juices inside and helps the sauce cling better.
- Don’t boil the cream sauce: gentle simmer keeps it smooth.
- Shortcut lobster flavor: use seafood stock + a small amount of lobster meat, or add a little clam juice for depth.
- Make-ahead: sauce can be made 1 day ahead and reheated gently.
Variations:
- Cajun surf-and-turf: season steaks and shrimp with Cajun seasoning; add extra cayenne.
- Garlic-Parmesan cream: add Parmesan and a touch more garlic for a richer sauce.
- Mushroom-lobster cream: sauté mushrooms with shallot for a deeper, earthy sauce.
- Different steak cut: ribeye or strip steak works great if you want more beefy flavor.
Conclusion:
Filet Mignon with Shrimp and Lobster Cream is the kind of meal that turns an ordinary night into a celebration.
With a perfectly seared steak, tender shrimp, and a silky lobster cream sauce, it brings steakhouse luxury to your own
kitchen—without complicated steps. Serve it with your favorite sides, light a candle, and enjoy every decadent bite.
FAQ:
Can I use frozen shrimp and lobster?
Yes. Thaw in the fridge overnight (best) or in cold water, then pat dry before cooking for better searing and texture.
What if I don’t have seafood stock?
Use chicken broth as a base and boost flavor with a small amount of clam juice, shrimp shells (simmered briefly), or
lobster meat stirred in at the end.
How do I avoid overcooking filet mignon?
Use an instant-read thermometer and pull steaks a few degrees before your target temperature. They will rise slightly as they rest.
Can I make the sauce thicker?
Simmer longer to reduce, or stir in a small amount of Parmesan. Avoid boiling hard to keep the sauce smooth.
What wine pairs well with this dish?
A buttery Chardonnay or a light Pinot Noir works beautifully. If you prefer a cocktail, a classic martini or sparkling wine is also great.
