Filet Mignon with Shrimp and Lobster Cream Sauce Recipe

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Why You’ll Love This Filet Mignon with Shrimp and Lobster Cream Sauce

Ease of preparation: This Filet Mignon with Shrimp and Lobster Cream Sauce recipe is surprisingly simple and quick to make considering its luxurious ingredients. With straightforward seasoning and pan-searing methods, it offers an accessible way to enjoy a gourmet surf and turf meal in about 35 to 45 minutes.
Health benefits: Combining high-quality protein from tender filet mignon, nutrient-rich shrimp, and lobster, this dish supplies essential amino acids and omega-3 fatty acids. The creamy sauce can be lightened with low-fat dairy options, creating a balanced meal that supports wellness while remaining indulgent.
Versatility: This recipe can be modified to fit various dietary preferences. Vegan alternatives include plant-based steaks and seafood substitutes, gluten-free versions use suitable thickening agents, and low-calorie options swap heavy cream for lighter dairy. Its flexibility ensures it can be tailored to multiple tastes and needs.
Distinctive flavor: The tender filet mignon paired with succulent shrimp and lobster enveloped in a rich, smoky cream sauce creates a standout flavor experience. This surf and turf fusion delivers a unique taste that elevates it above typical steak dishes, perfect for special occasions or a luxurious home-cooked meal.

Essential Ingredients for Filet Mignon with Shrimp and Lobster Cream Sauce

2 filet mignon steaks (6 oz each) – offers tender, flavorful beef as the dish’s centerpiece.
8 large shrimp, peeled and deveined – adds a fresh, delicate seafood component balancing the steak.
½ cup lobster meat – contributes buttery sweetness to the cream sauce.
1 cup heavy cream – provides the rich, luscious base for the lobster cream sauce.
2 tablespoons unsalted butter – essential for cooking and enhancing flavors.
1 garlic clove, minced – infuses aromatic depth throughout the dish.
Salt and freshly ground black pepper – crucial seasonings to bring out natural flavors.
Fresh parsley, chopped (for garnish) – adds a bright, fresh herbal note and color.
1 tablespoon olive oil – used for searing steaks and seafood.

Special Dietary Options:

Vegan: Substitute filet mignon with plant-based steak alternatives and swap shrimp and lobster for marinated tofu or mushrooms. Replace heavy cream with coconut or cashew cream for a dairy-free sauce.
Gluten-free: Use cornstarch or other gluten-free thickening agents in place of flour if needed in the sauce, and verify broth and seasoning labels.
Low-calorie: Opt for light cream or milk alternatives and reduce butter to lower fat intake without sacrificing creaminess.

How to Prepare the Perfect Filet Mignon with Shrimp and Lobster Cream Sauce: Step-by-Step Guide

First Step: Prepare Ingredients

Pat dry the filet mignon steaks and season generously on both sides with salt, freshly ground pepper, garlic powder, and onion powder. Peel and devein the shrimp, removing tails, and cut lobster tails into 1-inch pieces.

Second Step: Sear the Steak

Heat olive oil in a cast iron skillet over medium-high heat until hot. Add the filet mignon steaks, pressing gently for a good sear, and cook for 2 minutes. Add unsalted butter, garlic cloves, and thyme sprigs (if using). Continue cooking for 3 more minutes, then flip steaks and cook an additional 4 minutes. Sear steak edges by holding them upright against the pan. Reduce heat to medium and baste steaks with butter mixture frequently until internal temperature reaches about 5°F below your target doneness (medium-rare is 130-135°F). Remove steaks to a resting plate and tent with foil for 10 minutes.

Third Step: Cook the Shrimp and Lobster

In the same skillet, add olive oil and 1 tablespoon butter over medium heat. Lightly season shrimp with salt, pepper, garlic powder, onion powder, and smoked paprika. Sear shrimp for 2 minutes per side until pink and opaque. Remove and set aside. Add remaining butter, sauté lobster pieces for about 3 minutes until opaque and pink. Remove lobster and set aside with shrimp.

Fourth Step: Prepare the Lobster Cream Sauce

Add remaining butter to skillet and melt. Deglaze pan by pouring in white wine and clam juice (or substitute with seafood stock). Bring to a simmer and slowly whisk in heavy cream. Stir in salt, pepper, garlic powder, onion powder, and smoked paprika to taste. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally until thickened.

Final Step: Combine and Serve

Return shrimp and lobster to the cream sauce, warming them through for 1-2 minutes. Plate the rested filet mignon and spoon the shrimp and lobster cream sauce generously over the top. Garnish with fresh parsley or thyme and serve immediately for an elegant and indulgent surf and turf meal.

Note: Adapt the recipe by substituting plant-based proteins and dairy-free creams to cater to vegan or dietary restrictions while maintaining the rich flavors.

Dietary Substitutions to Customize Your Filet Mignon with Shrimp and Lobster Cream Sauce

Protein and Main Component Alternatives

Use grilled portobello mushrooms or seitan instead of filet mignon for a vegan alternative.
Replace shrimp and lobster with seasoned tempeh or heart of palm for plant-based seafood substitutes.
Choose lean chicken breast or turkey cutlets for a lighter, non-red meat version.

Vegetable, Sauce, and Seasoning Modifications

Add seasonal vegetables such as asparagus, green beans, or roasted bell peppers for added color and nutrition.
Use coconut or almond milk to replace heavy cream for dairy-free variations.
Modify seasoning by incorporating smoked paprika, fresh thyme, or lemon zest for personalized flavor.

Mastering Filet Mignon with Shrimp and Lobster Cream Sauce: Advanced Tips and Variations

Pro cooking techniques: Use a meat thermometer to cook filet mignon to the perfect doneness and let the meat rest for juicy results. Simmer the cream sauce gently to prevent splitting and maintain smooth texture.
Flavor variations: Add a splash of white wine or sherry to the cream sauce for extra depth. Infuse butter with garlic and lemon zest to enhance aroma and brightness.
Presentation tips: Slice filet mignon against the grain and artfully arrange shrimp over the top. Garnish with fresh parsley or microgreens for a touch of color.
Make-ahead options: Prepare the cream sauce and sear the steak in advance, then gently reheat before serving to save time without losing quality.

How to Store Filet Mignon with Shrimp and Lobster Cream Sauce: Best Practices

Storage Method	Guidelines	Tips
Refrigeration	Store leftover filet mignon with shrimp and lobster cream sauce in an airtight container within two hours of cooking. Consume within 3 days.	Reheat gently over low heat to preserve sauce texture, avoid overcooking the steak and seafood.
Freezing	Freeze portions separately in freezer-safe containers, ideally without cream sauce for up to 2 months.	Thaw overnight in fridge and reheat gently. Consider making sauce fresh to avoid texture loss.
Meal Prep	Separate components like steak, seafood, and sauce when storing multiple servings. Assemble and reheat just before serving.	Keeps each part fresh and avoids sogginess or overcooking when reheated.

FAQs: Frequently Asked Questions About Filet Mignon with Shrimp and Lobster Cream Sauce

How do I cook filet mignon to get the perfect medium-rare?

To cook filet mignon medium-rare, start by seasoning the steak with salt and pepper. Heat a cast iron skillet over medium-high heat with a small amount of oil until very hot. Sear the steak for about 3-4 minutes on each side without moving it to develop a crust. Use a meat thermometer to check the internal temperature, aiming for 130-135°F. After searing, let the steak rest for 5 minutes before serving to redistribute the juices.

Can I use frozen shrimp and lobster for the cream sauce?

Yes, frozen shrimp and lobster can be used, but it’s important to thaw them completely in the refrigerator overnight. Once thawed, pat the seafood dry with paper towels to remove excess moisture. This prevents the sauce from becoming watery and helps maintain its creamy texture when cooking.

What is the best way to make shrimp and lobster cream sauce?

Start by sautéing garlic and shallots in butter until fragrant, then add chopped lobster and shrimp. Deglaze the pan with a splash of white wine or broth, then stir in heavy cream and simmer gently. Season with salt, pepper, and a pinch of cayenne for subtle heat. Cook on low to avoid curdling and finish with fresh herbs like parsley or chives.

What sides go well with filet mignon with shrimp and lobster cream sauce?

Mashed potatoes are a classic side that pairs well, as they soak up the rich cream sauce beautifully. Roasted vegetables like asparagus or green beans add a crisp contrast, while a fresh green salad provides a light balance to the meal. Choose sides with simple flavors to complement rather than overpower the dish.

Can I prepare the shrimp and lobster cream sauce in advance?

Yes, you can prepare the sauce a few hours before serving. Reheat it gently over low heat, stirring frequently to prevent separation or curdling. Avoid boiling the sauce during reheating to maintain the smooth, creamy texture. Adding a small splash of cream or broth while reheating can help restore its consistency if needed.

Filet Mignon with Shrimp and Lobster Cream Sauce for a Rich Surf and Turf Dinner