Description

This Decadent Filet Mignon with Shrimp and Lobster Cream Sauce is a luxurious surf and turf dish perfect for special occasions. Tender filet mignon steaks are seared to a perfect medium-rare and paired with a rich, creamy sauce loaded with succulent shrimp and lobster meat. The sauce is infused with garlic and finished with fresh parsley for a flavorful and elegant meal that’s sure to impress.

Ingredients

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For the Steaks

2 pieces Filet Mignon Steaks (high-quality cut for tenderness and flavor)
To taste tsp Salt (for seasoning)
To taste tsp Freshly ground Pepper
2 tbsp Butter (for searing)

For the Cream Sauce

8 oz Shrimp (fresh or thawed frozen)
4 oz Cooked Lobster Meat (thawed if frozen)
1 cup Heavy Cream
2 cloves Garlic (minced)
To taste tsp Salt
To taste tsp Pepper
2 tbsp Fresh Parsley (for garnish; can substitute with chives)

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Instructions

Season the Steaks: Generously season the filet mignon steaks with salt and freshly ground pepper. Allow them to rest at room temperature for about 15 minutes to ensure even cooking.
Sear the Steaks: Heat a skillet over medium heat and melt the butter. Sear the steaks for 4-5 minutes on each side, aiming for medium-rare doneness. Adjust time if you prefer a different doneness.
Rest the Steaks: Transfer the seared steaks to a plate and cover loosely with foil. Let them rest for a few minutes to allow the juices to redistribute, keeping the meat tender and juicy.
Sauté Garlic: In the same skillet used for the steaks, add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Cook Seafood: Add shrimp and cooked lobster meat to the skillet. Cook for 2-3 minutes until the shrimp turn pink and opaque.
Make the Cream Sauce: Pour in the heavy cream and stir well. Let the sauce simmer for 3-5 minutes until it thickens slightly. Season with salt and pepper to taste.
Serve: Plate the rested filet mignon steaks and spoon the creamy shrimp and lobster sauce over the top. Garnish with fresh parsley before serving.

Notes

Allowing the steaks to rest at room temperature before cooking helps them cook more evenly.
Use a meat thermometer if desired; medium-rare is about 135°F (57°C).
The leftover butter and pan drippings add flavor to the sauce, so avoid washing the skillet between searing and sauce preparation.
If you prefer a thicker sauce, simmer a little longer until desired consistency is reached.
This recipe pairs well with roasted vegetables or a simple mashed potato side.