Filet Mignon with Shrimp and Lobster Cream Sauce

Filet Mignon with Shrimp and Lobster Cream Sauce is the ultimate expression of elegance and indulgence. Tender, perfectly cooked filet mignon steaks are topped with a rich, creamy sauce made with shrimp and lobster, making this dish perfect for celebrating special occasions or treating yourself to something truly extraordinary. The sauce is crafted by sautéing shallots in butter, adding a splash of white wine and lemon juice for a hint of acidity, and then enriching it with heavy cream. The addition of shrimp and lobster creates a luxurious seafood flavor that pairs beautifully with the steak. Garnish with fresh parsley for a pop of color and freshness, and serve this impressive dish to wow your guests or enjoy a restaurant-quality experience at home.

Filet Mignon with Shrimp and Lobster Cream Sauce is the pinnacle of luxury and sophistication. This exquisite recipe combines the tenderness of filet mignon with a creamy, flavorful sauce made from shrimp and lobster. Whether it’s for a special celebration or simply to enjoy an upscale dining experience at home, this dish promises to delight with its rich flavors, stunning presentation, and undeniable elegance.

INGREDIENTS

Filet Mignon Steaks: 4 steaks (6-8 oz each), the star of the dish, known for its tenderness and rich flavor.
Salt and Black Pepper: To taste, essential seasonings for the steaks.
Olive Oil: 2 tbsp, used to sear the steaks and create a delicious crust.
Unsalted Butter: 1 tbsp, adds richness to the sauce.
Shallots: 1/2 cup, finely chopped, provides a mild, sweet onion flavor.
Heavy Cream: 1 cup, forms the rich base of the sauce.
Lobster Meat: 1/2 cup, chopped, adds a luxurious seafood flavor to the sauce.
Shrimp: 1/2 cup, peeled and deveined, provides a tender and sweet addition to the sauce.
White Wine: 1/4 cup, adds acidity and depth of flavor to the sauce.
Lemon Juice: 1 tbsp, brightens the sauce and balances the richness.
Garlic Powder: 1 tsp, adds a subtle garlic flavor to the sauce.
Salt and Black Pepper: To taste, enhances the overall flavor of the sauce.
Fresh Parsley: For garnish, adds color and a fresh note to the finished dish.

INSTRUCTIONS

Step 1:
Season filet mignon steaks with salt and pepper on both sides.

Step 2:
Heat olive oil in a skillet over medium-high heat. Cook steaks for 4-5 minutes per side for medium-rare, or adjust cooking time to reach your desired doneness. Remove the steaks from the skillet and let them rest.

Step 3:
In the same skillet, melt butter over medium heat. Add shallots and cook until softened, about 2 minutes.

Step 4:
Pour in white wine and lemon juice. Cook for 1-2 minutes, allowing the mixture to reduce slightly.

Step 5:
Stir in heavy cream, garlic powder, and season with salt and pepper. Bring the mixture to a simmer.

Step 6:
Add lobster meat and shrimp to the sauce. Cook for 3-4 minutes, until the shrimp turn pink and the lobster is heated through.

Step 7:
Spoon the shrimp and lobster cream sauce over the rested filet mignon steaks. Garnish with fresh parsley and serve immediately.

Serving and Storage Tips:

Serve immediately for the best flavor and texture, with the sauce generously spooned over the steaks.
Pair this dish with roasted vegetables, mashed potatoes, or a fresh green salad for a well-rounded meal.
Store leftovers separately (steak and sauce in different containers) in the refrigerator for up to 2 days. Reheat gently on low heat in a skillet.
For more flavor, marinate the steaks in olive oil, garlic, and herbs for a few hours before cooking.

Helpful Notes:

Allow the filet mignon to rest after cooking to ensure it remains tender and juicy.
When making the cream sauce, add the cream slowly while stirring to avoid curdling.
If lobster and shrimp are unavailable, you can substitute with other seafood like scallops or crab meat.
For a richer flavor, consider adding a splash of brandy or cognac while deglazing the pan.

Tips from Well-Known Chefs:

Chef Thomas recommends using fresh, high-quality seafood for the best flavor.
Chef Julia suggests using a cast-iron skillet to sear the steaks for a perfect crust and juicy interior.
Chef Eric adds a pinch of cayenne pepper to the sauce for an extra touch of heat, balancing the richness of the cream.

Filet Mignon with Shrimp and Lobster Cream Sauce: A Luxurious Dinner
This Filet Mignon with Shrimp and Lobster Cream Sauce is perfect for a romantic dinner, holiday celebration, or any special occasion. The combination of tender filet mignon and a rich seafood sauce creates a luxurious meal that rivals restaurant-quality dishes. The shrimp and lobster elevate the flavor, while the creamy sauce perfectly complements the steak.

Why This Filet Mignon Recipe Is Perfect for Special Occasions:
This recipe is ideal for special occasions, combining filet mignon and seafood into one stunning dish. The creamy sauce, enhanced with white wine and lemon juice, pairs beautifully with the tender steak, creating a decadent and satisfying meal. Despite its elegant presentation, the recipe is easy to prepare, ensuring a gourmet dining experience without the hassle of complex cooking.

FAQs:

Can I use a different cut of steak?
Yes, ribeye or strip steak can be used as alternatives. Adjust cooking time accordingly.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared ahead of time and gently reheated before serving. Just be cautious not to overheat, which could cause the cream to separate.
What can I serve with this dish?
Roasted vegetables, mashed potatoes, or a fresh salad complement this rich dish perfectly.
Can I use frozen shrimp and lobster?
Yes, but make sure to thaw and pat them dry to remove excess water before adding to the sauce.
How do I know when the steak is done?
Use a meat thermometer. For medium-rare, the internal temperature should be between 130-135°F.

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