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Decadent Filet Mignon with Shrimp and Lobster Cream Sauce Recipe - Featured Image

Decadent Filet Mignon with Shrimp and Lobster Cream Sauce Recipe

Learn how to make delicious Filet Mignon with Shrimp and Lobster Cream Sauce. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the freshest seafood and the highest quality beef you can find. I always recommend visiting your local fishmonger or trusted butcher — I’ve found that when I use ingredients I truly love, the whole cooking process feels more joyful, and the results speak for themselves. Don’t rush this part; picking good shrimp and lobster meat really makes the sauce sing.

  • 2 filet mignon steaks (about 6 oz each)
  • 8 large shrimp, peeled and deveined
  • 4 oz cooked lobster meat, chopped
  • 2 tablespoons unsalted butter
  • 1 shallot, finely minced
  • 1 garlic clove, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Olive oil, for searing

Substitution tip: If you can’t find lobster meat, crab meat works beautifully here. For a lighter cream sauce, swap half the heavy cream for half-and-half, but keep in mind the sauce will be less rich.

Instructions

  1. Start by patting the filet mignon steaks dry and seasoning them generously with salt and pepper on both sides.
  2. Heat a large skillet over medium-high heat and add a splash of olive oil. Once hot, sear the steaks for about 3-4 minutes per side for medium-rare, adjusting time for your preferred doneness. Remove steaks from the pan and let them rest covered loosely with foil.
  3. In the same skillet, reduce heat to medium and add butter. Once melted, sauté the shallot and garlic until fragrant and translucent, about 1-2 minutes.
  4. Pour in the white wine and let it simmer until reduced by half, scraping up any browned bits from the pan. This step adds a beautiful depth of flavor.
  5. Stir in the heavy cream and Dijon mustard, bringing the mixture to a gentle simmer. Allow the sauce to thicken slightly, about 3-5 minutes.
  6. Add the chopped lobster meat and shrimp to the sauce. Cook until the shrimp turn pink and opaque, about 3 minutes.
  7. Season the sauce with salt and pepper to taste. If it feels too thick, add a splash of cream or wine to loosen it.
  8. Serve the filet mignon topped generously with the shrimp and lobster cream sauce. Garnish with fresh parsley for a pop of color and freshness.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Filet Mignon with Shrimp and Lobster Cream Sauce, recipe, cooking, food