Juicy Filet Mignon in Lobster Cream Sauce with Shrimp

Okay, picture this: the first time I made this dish, I was trying to impress my in-laws on a Friday night—and let’s just say, it stole the show! Juicy filet mignon paired with a rich, buttery lobster cream sauce and those sweet little shrimp swimming right alongside? It’s like a surf-and-turf love affair happening right on your plate. The smell alone will have you drooling before you even sit down. And trust me, the secret is in the sauce—silky, decadent, with just the right hint of seafood sweetness that makes the whole thing sing. If you want a dish that’s fancy enough for guests but simple enough to whip up at home, you’re in the right place!

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

4 filet mignon steaks (6 ounces each, about 1.5–2 inches thick)
12 large shrimp, peeled and deveined
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
2 tbsp unsalted butter

For the Lobster Cream Sauce:

1 tbsp unsalted butter
1 small shallot, finely minced
1 garlic clove, minced
½ cup dry white wine
1 cup heavy cream
4 ounces cooked lobster meat, chopped
1 tsp fresh lemon juice
1 tbsp finely chopped fresh parsley (plus extra for garnish)
Salt and pepper, to taste

How I Make It

Step 1:

First things first, pat your filet mignon steaks dry and generously season them with salt and pepper. Drying the steak ensures a beautiful sear, so don’t skip this! Heat the olive oil over medium-high heat in a heavy skillet until shimmering, then add the steaks. Sear each side for about 3–4 minutes for medium-rare (adjust time for your preferred doneness). Once seared, remove the steaks and let them rest covered loosely with foil.

Step 2:

In the same skillet, melt 2 tablespoons of butter over medium heat. Toss in the shrimp and cook until just pink and opaque, about 2 minutes per side. Remove shrimp and set aside—don’t overcook them or they’ll turn rubbery!

Step 3:

Lower the heat and add 1 tablespoon butter to the skillet. Sauté the shallot and garlic until fragrant and translucent — about 2 minutes. Pour in the white wine, scraping up all the browned bits from the bottom of the pan (those carry so much flavor!) and let it reduce by half, which should take around 3 minutes.

Step 4:

Pour in the heavy cream, stirring constantly. As it simmers, add the chopped lobster meat and fresh lemon juice. Let the sauce thicken slightly—this should take about 4–5 minutes. Season with salt and pepper, then stir in the chopped parsley for that fresh pop of color.

Step 5:

Return the shrimp to the sauce just to warm them through. Give everything a gentle stir so the seafood blends beautifully with the creamy, buttery sauce.

Step 6:

Plate your juicy filets, spoon over generous ladles of that dreamy lobster cream sauce with shrimp, and garnish with a sprinkle of parsley. Serve immediately, and get ready for all the “wow”s.

Variations & Tips

If you can’t find fresh lobster meat, canned lobster or even lump crab meat can work in a pinch.
Swap the white wine with chicken broth plus a splash of lemon for a non-alcoholic version.
For an extra punch of flavor, add a pinch of smoked paprika to the sauce.
Let your steaks come to room temperature before cooking to ensure even doneness.
Rest your meat for at least 5 minutes after cooking to keep it juicy.
Use a cast iron skillet for the best sear on the filet mignon.

How I Like to Serve It

This dish pairs beautifully with creamy mashed potatoes or a simple risotto to soak up that luscious sauce. A crisp green salad with vinaigrette balances the richness perfectly. I love making this for special occasions like anniversaries or cozy weekend dinners where I want to treat everyone to something truly memorable.

Notes

Store leftovers in an airtight container for up to 2 days; reheat gently on the stove to avoid breaking the sauce.
If filet mignon isn’t on hand, thick-cut sirloin can be a more budget-friendly substitute, though it won’t be quite as tender.

Closing: This filet mignon in lobster cream sauce never fails to impress, combining simple steps with luxurious flavors that make every meal feel like a celebration.