Filet Mignon with Shrimp and Lobster Cream Sauce

Alright, grab a seat because I’m about to let you in on a little secret: this dish is the kind of fancy that makes you feel like you’re dining at a five-star restaurant, but all from your cozy kitchen. Imagine that buttery, tender filet mignon paired with plump shrimp swimming in a rich, dreamy lobster cream sauce—just saying it makes my mouth water! The beauty here is how effortlessly these flavors come together, turning an ordinary night into something truly special. Plus, I’ll share some kitchen tricks so your sauce turns out velvety smooth and the steak perfectly cooked every single time. Ready? Let’s make some magic!

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

4 (6 oz) filet mignon steaks, about 1.5 inches thick
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter

For the Sauce / Garnish:

8 oz shrimp, peeled and deveined
4 oz cooked lobster meat, chopped
1 shallot, finely minced
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1 tbsp tomato paste
1 tbsp fresh lemon juice
2 tbsp unsalted butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

First up, bring your steaks to room temperature—this helps them cook evenly. Season both sides generously with salt and freshly ground black pepper. Heat a large skillet over medium-high heat and add the olive oil. When it’s shimmering, add the filets and sear for about 3-4 minutes per side for medium-rare, adjusting time if your steaks are thicker or thinner. Toss in the butter during the last minute and spoon it over the steaks to lock in flavor. Then, transfer to a warm plate and tent with foil to rest while you make the sauce.

Step 2:

Using the same skillet, add a bit more butter if needed and toss in the minced shallots and garlic. Sauté until fragrant and softened, about 2 minutes, stirring constantly to avoid burning.

Step 3:

Pour in the dry white wine to deglaze the pan, scraping up any browned bits—this is pure flavor gold! Let it simmer and reduce by half, around 3-4 minutes.

Step 4:

Stir in the tomato paste and blend well, then add the heavy cream. Bring it to a gentle simmer and let it thicken slightly—about 5 minutes. Season with salt and pepper to taste.

Step 5:

Add the shrimp and lobster meat to the sauce, cooking just until the shrimp turn pink and opaque, roughly 3 minutes. Be careful not to overcook the shrimp—they should be tender and juicy.

Step 6:

Finish the sauce with a squeeze of fresh lemon juice and a few knobs of cold butter to give it that luscious shine and velvety texture. Spoon this gorgeous sauce generously over your rested filets, sprinkle with chopped parsley, and serve immediately.

Variations & Tips

Swap shrimp for scallops if you want a milder shellfish flavor.
Use cognac instead of white wine for a richer sauce with a hint of sweetness.
If you want a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in during simmering.
For a dairy-free version, swap heavy cream with full-fat coconut milk, but expect a slightly different flavor.
Rest steaks at least 5 minutes after cooking to keep juices locked inside.
If lobster meat is hard to find, canned or frozen lobster works in a pinch—just be sure to drain well.

How I Like to Serve It

This dish truly shines when paired with buttery mashed potatoes or a simple garlic herb risotto. For a fresh balance, I love to serve it alongside crisp roasted asparagus or a vibrant arugula salad with lemon vinaigrette. Think of it as the perfect meal for a special date night, anniversary, or anytime you want to impress with minimal fuss.

Notes

Store leftover sauce separately in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop over low heat, adding a splash of cream if needed to loosen the sauce.

Closing: This recipe always feels like a celebration on a plate, blending luxurious flavors that make you savor every bite—and it’s easier than you think to pull off at home!