Filet Mignon with Shrimp and Lobster Cream Sauce is a delicious meal that feels special but is easier to make than you might think. The filet mignon is tender and juicy, paired with shrimp that add a nice touch from the sea. What really ties it all together is the creamy lobster sauce that’s rich and flavorful, making every bite feel like a little celebration.
I love making this dish when I want to impress guests or just treat myself to something a bit fancy without too much fuss. The combination of steak, seafood, and creamy sauce is a real crowd-pleaser. One tip I’m happy to share is to cook the filet to medium-rare for the best texture and to add garlic and a little lemon to the shrimp for an extra boost of flavor.
Serving this with some simple sides like roasted vegetables or a fresh salad keeps the meal balanced and lets the star of the plate shine. I always enjoy making this dish for special occasions or a cozy dinner at home when I want a meal that feels both comforting and a little indulgent—in a totally good way!
Key Ingredients & Substitutions
Filet Mignon: This cut is prized for being tender with a mild flavor. If you want something less expensive, try beef tenderloin or sirloin, but cook carefully—they won’t be quite as tender.
Shrimp: Use large, fresh or thawed shrimp for the best taste. Frozen is fine too. You can swap shrimp for scallops or lobster tails for more seafood variety.
Lobster Meat: Fresh lobster adds that rich, ocean flavor. If you don’t have lobster, canned crab meat works as a good substitute for the sauce.
Heavy Cream: This makes the sauce lush and smooth. If you want a lighter sauce, try half-and-half, though it will be less thick and rich.
White Wine: This adds depth and acidity. If you prefer no alcohol, use chicken or seafood broth with a splash of lemon juice instead.
How Do You Get Tender, Juicy Filet Mignon with a Perfect Sear?
Start by letting the steaks come to room temperature for even cooking. Pat them dry and season well with salt and pepper.
- Heat a heavy skillet (cast iron works great) on medium-high until very hot.
- Add olive oil and carefully place the steaks in the pan without moving them.
- Cook for about 4 minutes per side for medium-rare, depending on thickness.
- Don’t forget to sear the edges by holding the steak on its side with tongs for a few seconds.
- Remove steaks and let them rest for 5–10 minutes under foil. This redistributes juices for juicy meat.
Resting is key! It helps the steak stay moist and tender when you cut into it.
What’s the Best Way to Build a Flavorful Lobster Cream Sauce?
Use the same pan you cooked the steak and shrimp in to keep all those delicious browned bits (called fond) in your sauce.
- Sauté shallots and garlic until soft to add aromatic flavor.
- Add mushrooms for earthiness, and tomato paste for a hint of rich, umami taste.
- Deglaze with white wine to lift the browned bits off the pan.
- Stir in heavy cream and lobster meat; simmer gently to thicken without boiling the cream.
- Finish with lemon juice and smoked paprika to brighten and add a subtle smoky kick.
Keep the heat moderate here to avoid curdling the cream. Stir often and simmer gently for a smooth, rich sauce.
Equipment You’ll Need
- Cast-iron skillet – perfect for searing the filet and shrimp evenly for a nice crust.
- Tongs – help you flip the steak and shrimp safely without piercing the meat.
- Wooden spoon – great for stirring the sauce without scratching your pan.
- Small sharp knife – to chop shallots, garlic, mushrooms, and lobster meat easily.
- Meat thermometer (optional) – ensures your filet reaches the perfect doneness.
Flavor Variations & Add-Ins
- Swap shrimp for scallops for a sweeter, tender seafood option that pairs well with cream sauce.
- Add a pinch of cayenne pepper or chili flakes to the sauce for a gentle spicy kick.
- Mix in fresh tarragon or dill instead of parsley for a fresh herbal twist.
- Use sun-dried tomatoes instead of tomato paste to add a chewy texture and deeper tomato flavor.
Equipment You’ll Need
- Cast-iron skillet or heavy-bottomed frying pan – perfect for a nice sear on steaks and shrimp.
- Tongs – to safely flip the steaks and shrimp without piercing them.
- Wooden or silicone spatula – for stirring the sauce without scratching your pan.
- Sharp knife and cutting board – for chopping shallots, garlic, mushrooms, and lobster meat.
- Meat thermometer (optional) – great for ensuring your filet mignon is cooked just how you like it.
- Aluminum foil – to tent the steaks and keep them warm while resting.
Flavor Variations & Add-Ins
- Seafood swaps: Use scallops in place of shrimp for a sweeter seafood taste, or lobster tail pieces instead of chopped lobster meat for an even fresher lobster experience.
- Spice it up: Add a pinch of cayenne pepper or red chili flakes to the sauce for a mild spicy kick.
- Herb twists: Try fresh tarragon, dill, or chives instead of parsley for different herbal notes.
- Tomato options: Substitute sun-dried tomatoes for tomato paste to add a deeper, richer tomato flavor and some texture to the sauce.
- Lemon zest: Add some lemon zest along with the juice for an extra bright and fresh flavor.
Can I Use Frozen Shrimp in This Recipe?
Yes, frozen shrimp works well! Just be sure to thaw them completely in the fridge overnight or under cold running water before cooking. Pat dry to avoid excess moisture in the pan.
How Do I Know When the Filet Mignon Is Done?
The best way is to use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Without a thermometer, cooking about 4 minutes per side on medium-high heat usually gives medium-rare for a 1.5-inch thick filet.
Can I Make the Lobster Cream Sauce Ahead of Time?
Yes! Prepare the sauce up to 1 day ahead and refrigerate in an airtight container. Gently reheat on the stovetop over low heat before serving, stirring frequently to avoid separating.
How Should I Store and Reheat Leftovers?
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
