Filet Mignon with Shrimp & Lobster Cream Sauce
A luxurious surf-and-turf dinner featuring perfectly seared filet mignon topped with tender shrimp and lobster in a rich, creamy garlic sauce. The combination is restaurant-quality but surprisingly easy to make at home.
Ingredients
Serves 4
For the Filet Mignon
4 filet mignon steaks, about 6 oz each
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, lightly crushed
2 sprigs fresh thyme, optional
For the Shrimp & Lobster Cream Sauce
8 oz large shrimp, peeled and deveined
6 oz cooked lobster meat, chopped
2 tbsp unsalted butter
1 small shallot, finely minced
3 cloves garlic, minced
⅓ cup dry white wine or seafood stock
½ cup seafood stock or clam juice
1 cup heavy cream
¼ cup finely grated Parmesan cheese
1 tsp fresh lemon juice
2 tbsp fresh parsley or chives, chopped
¼ tsp paprika, optional
Salt and black pepper, to taste
Instructions
1. Prepare the steaks
Take the filet mignon out of the refrigerator about 20 minutes before cooking. Pat completely dry with paper towels and season generously with salt and pepper.
2. Sear the filet
Heat a heavy skillet or cast-iron pan over medium-high/high heat. Add olive oil.
Place the steaks in the hot pan and sear for about 3–4 minutes per side, depending on thickness and desired doneness.
Add butter, garlic, and thyme during the final minute. Tilt the pan slightly and spoon the melted butter over the steaks.
Transfer steaks to a plate and loosely cover with foil. Let them rest 5–10 minutes. Resting helps keep the meat juicy.
3. Cook the shrimp
Using the same skillet, reduce heat to medium-high.
Add 1 tbsp butter and the shrimp. Cook for about 1–2 minutes per side, just until pink and opaque.
Remove the shrimp and set aside. Avoid overcooking because shrimp can quickly become rubbery.
4. Build the cream sauce
Add the remaining butter to the skillet.
Add the shallot and sauté for about 1–2 minutes until softened. Add minced garlic and cook for another 30 seconds.
Pour in the white wine and scrape the browned bits from the bottom of the pan. Simmer for 1–2 minutes.
Add seafood stock and heavy cream. Reduce heat and gently simmer for 4–6 minutes, stirring occasionally, until the sauce becomes slightly thickened.
5. Add the lobster
Stir in the cooked lobster meat and warm gently for about 1 minute.
Add the cooked shrimp back to the skillet.
Stir in Parmesan and lemon juice. Season with salt, pepper, and paprika if desired.
6. Serve
Place each filet mignon on a serving plate.
Top with shrimp and lobster, then spoon plenty of the creamy sauce over the steak.
Garnish with fresh parsley or chives and serve immediately.
Steak Doneness Guide
For food-safety purposes, USDA guidance recommends whole beef steaks reach 145°F (63°C) with a 3-minute rest. If choosing a lower doneness, use a thermometer and understand that it does not meet that USDA recommendation.
Medium-rare: about 130–135°F
Medium: about 140–145°F
Medium-well: about 145–150°F
Well-done: 160°F+
Tips for the Best Results
Dry the steaks well before seasoning—this helps create a beautiful crust.
Use a very hot, heavy skillet for the initial sear.
Don’t overcrowd the pan.
Cook shrimp only until just opaque.
If using already-cooked lobster, add it near the end so it doesn’t become tough.
Keep the cream sauce at a gentle simmer rather than boiling vigorously.
Add a squeeze of lemon at the end to balance the richness.
Serve the sauce immediately for the smoothest texture.
What to Serve With It
Garlic mashed potatoes
Roasted asparagus
Steamed broccoli
Garlic butter green beans
Creamed spinach
Roasted Brussels sprouts
Caesar or garden salad
Cauliflower mash for a lower-carb option
Nutrition Information
Approximate per serving, based on 4 servings:
Calories: ~760–800
Protein: ~60–66 g
Fat: ~52–58 g
Carbohydrates: ~5–12 g
Fiber: ~0–1 g
Sugar: ~2–3 g
Sodium: varies depending on butter, stock, cheese, and added salt
Nutrition is an estimate and will vary with steak size, cream, butter, seafood, and portion sizes.
Allergen Information
Contains:
Shellfish — shrimp and lobster
Dairy — butter, heavy cream, Parmesan
Wine may be used depending on preparation
Nut information: This recipe contains no tree nuts or peanuts as written. Always check packaged seafood stock, Parmesan, seasonings, and other prepared ingredients for facility/allergen statements if cooking for someone with a severe allergy.
Q&A
Q: Can I use frozen lobster?
A: Yes. Thaw it completely in the refrigerator, drain well, and add it near the end of cooking.
Q: Can I substitute the lobster?
A: Yes. Crab meat or scallops can work well, although the flavor will be different.
Q: Can I make this without wine?
A: Absolutely. Replace the wine with additional seafood stock or clam juice.
Q: How do I keep the cream sauce from curdling?
A: Keep the heat moderate and allow the cream to simmer gently rather than boiling aggressively.
Q: Why should I rest the filet mignon?
A: Resting allows the juices to redistribute through the steak and gives carryover cooking time.
Q: Can I use half-and-half instead of heavy cream?
A: Yes, but the sauce will be thinner and less rich.
Q: Can I prepare this ahead of time?
A: You can prepare components ahead, but this dish is best assembled and served immediately. If storing leftovers, keep the steak and sauce separate and reheat gently.
Q: Is this recipe low-carb?
A: It can fit a low-carb meal plan as written, particularly when served with vegetables or cauliflower mash instead of potatoes.
Q: What makes this dish “surf and turf”?
A: The combination of beef filet mignon (“turf”) with shrimp and lobster (“surf”) makes it a classic surf-and-turf-style meal.
Quick Recipe Card
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 4
Difficulty: Intermediate
