Filet Mignon with Shrimp and Lobster Cream Sauce
Description:
This decadent dish pairs tender, buttery filet mignon with succulent shrimp, all smothered in a luxurious lobster cream sauce. Perfect for special occasions or an elegant dinner, it combines the rich flavors of steak and seafood with a creamy, savory sauce that will impress any guest. Serve with roasted vegetables, mashed potatoes, or a simple rice pilaf to complete the experience.
Ingredients (Serves 2-4):
For the Filet Mignon:
2 filet mignon steaks (6–8 oz each)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
1 tbsp olive oil
1 garlic clove, smashed
1 sprig fresh rosemary or thyme
For the Shrimp:
6–8 large shrimp, peeled and deveined
1 tsp paprika
Salt and pepper, to taste
1 tsp olive oil
For the Lobster Cream Sauce:
1/2 cup lobster stock (or seafood stock)
1/2 cup heavy cream
1 shallot, finely chopped
1 clove garlic, minced
1/4 cup dry white wine
1/2 tsp paprika
Salt and pepper, to taste
Optional: pinch of cayenne for heat
1 tbsp fresh parsley, chopped
Preparation & Cooking Instructions:
1. Prepare the Filet Mignon:
Pat the steaks dry and season generously with salt and pepper.
Heat olive oil and butter in a skillet over medium-high heat.
Add garlic and rosemary, then sear steaks for 3–4 minutes per side for medium-rare (adjust based on thickness).
Remove steaks from pan, tent with foil, and let rest for 5–10 minutes.
2. Cook the Shrimp:
Season shrimp with paprika, salt, and pepper.
In the same skillet, add olive oil and cook shrimp 1–2 minutes per side until pink and just cooked through. Remove and set aside.
3. Make the Lobster Cream Sauce:
In the same skillet, sauté shallots and garlic until soft (about 2 minutes).
Deglaze pan with white wine, scraping up brown bits from the steak. Cook 1–2 minutes until wine reduces by half.
Add lobster stock and bring to a gentle simmer for 2–3 minutes.
Stir in heavy cream, paprika, and a pinch of cayenne. Simmer 2–3 minutes until slightly thickened.
Taste and adjust seasoning with salt and pepper.
Add cooked shrimp and toss gently in the sauce.
4. Assemble the Dish:
Plate filet mignon steaks, spoon lobster cream sauce and shrimp over the top.
Garnish with chopped parsley.
Serve immediately with your choice of sides.
Cooking Time:
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes
Tips:
Let the steak rest after cooking for juicier results.
Use fresh seafood for the best flavor.
If lobster stock isn’t available, shrimp stock or seafood broth works well.
Nutritional Information (per serving, approx.):
Calories: 650–750 kcal
Protein: 55 g
Fat: 45 g
Carbohydrates: 6 g
Fiber: 0.5 g
Frequently Asked Questions:
Q1: Can I use frozen shrimp?
A: Yes, just thaw completely and pat dry before cooking to avoid excess moisture.
Q2: How do I know when the filet is medium-rare?
A: Use a meat thermometer — medium-rare is 130–135°F (54–57°C).
Q3: Can I make this dish ahead of time?
A: You can prep the sauce and seafood ahead, but steaks are best cooked fresh.
Q4: Can I substitute lobster with crab?
A: Absolutely! Crab or even shrimp alone will work, though lobster gives a richer flavor.
Q5: What sides pair well with this dish?
A: Creamy mashed potatoes, roasted asparagus, garlic butter green beans, or a simple wild rice pilafs