You want a fancy dinner without the expensive restaurant bill. This Filet Mignon with Shrimp feels like a five-star meal. It is perfect for a cozy winter night. You can make this luxury dish in your own kitchen.
This recipe delivers tender beef and succulent seafood in every bite. It is surprisingly simple to master. You will feel like a professional chef tonight. Your kitchen will smell amazing as the sauce simmers.
Why You’ll Make This Again
This is the ultimate comfort food for special occasions. It is a great choice for Date Night or a holiday meal. You get a complex flavor profile with very little effort. It only takes about 45 minutes to finish.
The combination of beef and lobster is a timeless classic. This version uses a rich cream sauce to tie it together. It is a reliable show-stopper for any guest. You will love how easy the cleanup is afterward.
How This Comes Together
We start by searing the steaks in a hot skillet. Then we make a rich cream sauce in the same pan. This saves time and keeps all the beef flavor. It is a simple one-pan process for the sauce. Even beginners can achieve a perfect medium-rare finish easily.
What You’ll Need
Most of these items are easy to find at your local market. Use high-quality beef for the best results.
- 2 (8-ounce) center-cut filet mignon steaks
- 6 large shrimp, peeled and deveined
- 1/2 cup cooked lobster meat, chopped
- 2 tablespoons unsalted butter, divided
- 1 tablespoon extra virgin olive oil
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 3/4 cup heavy cream
- 1 teaspoon lobster base or seafood stock concentrate
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon fresh tarragon, finely chopped
Step-By-Step Directions
- Temper the steaks at room temperature for 20 minutes; season all sides generously with salt and black pepper.
- Heat olive oil and 1 tablespoon of butter in a heavy cast-iron skillet over medium-high heat until the butter foams and begins to brown.
- Place steaks in the skillet and sear for 4 to 5 minutes per side for medium-rare (internal temperature of 130°F/54°C). Remove steaks from the pan and tent loosely with foil to rest.
- Reduce heat to medium. Add the remaining tablespoon of butter to the same skillet. Add the shrimp and cook for 1.5 minutes per side until opaque and pink. Remove shrimp and set aside.
- Add minced shallots to the skillet and sauté for 1 minute until translucent. Add garlic and cook for an additional 30 seconds until fragrant.
- Deglaze the pan with white wine, scraping the bottom with a wooden spoon to release the fond. Simmer until the liquid is reduced by half.
- Whisk in the heavy cream and lobster base. Bring to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
- Fold in the cooked lobster meat and the prepared shrimp, stirring for 1 minute to heat through.
- Place each rested filet on a warmed plate. Spoon a generous amount of the lobster and shrimp cream sauce over the steaks.
- Garnish with chopped tarragon and serve immediately.
How to Serve It
Serve this on warmed plates to keep it hot. It pairs perfectly with garlic mashed potatoes. You can also add roasted asparagus on the side. This is a show-stopping meal for your guests. A glass of chilled Chardonnay balances the rich sauce perfectly.
Leftovers & Storage
Store any leftovers in an airtight container immediately. It stays fresh in the fridge for two days. Reheat the sauce gently on the stove over low heat. Do not boil the sauce during reheating. This prevents the cream from separating. Enjoy it for lunch the next day.
Make It Even Better (Pro Tips)
- Do not skip tempering the meat before cooking.
- Use a meat thermometer for a perfect medium-rare.
- Avoid crowding the pan while searing the steaks.
- Use a dry white wine like Pinot Grigio.
- Always use fresh tarragon for the best aroma.
- Wipe the pan if the butter burns too quickly.
- Add a squeeze of lemon for extra brightness.
Easy Ways to Change It Up
- Swap the shrimp for sea scallops for extra luxury.
- Use fresh parsley if you dislike the taste of tarragon.
- Add a pinch of cayenne for a spicy kick.
- Try this with sirloin for a budget-friendly version.
Quick Questions
What if I cannot find lobster base?
You can use a high-quality seafood stock instead. Reduce it slightly longer to concentrate the flavor. It will still taste delicious and rich.
Can I use frozen lobster meat?
Yes, just ensure it is fully thawed first. Pat it dry before adding it to the sauce. This prevents the sauce from becoming too watery.
I hope you love this Filet Mignon with Shrimp as much as I do. It is truly the perfect way to celebrate at home. Let me know how yours turns out!
— Ethan
Filet Mignon with Shrimp & Lobster Cream Sauce
Ingredients
Method
- Temper the steaks at room temperature for 20 minutes; season all sides generously with salt and black pepper.
- Heat olive oil and 1 tablespoon of butter in a heavy cast-iron skillet over medium-high heat until the butter foams and begins to brown.
- Place steaks in the skillet and sear for 4 to 5 minutes per side for medium-rare (internal temperature of 130°F/54°C). Remove steaks from the pan and tent loosely with foil to rest.
- Reduce heat to medium. Add the remaining tablespoon of butter to the same skillet. Add the shrimp and cook for 1.5 minutes per side until opaque and pink. Remove shrimp and set aside.
- Add minced shallots to the skillet and sauté for 1 minute until translucent. Add garlic and cook for an additional 30 seconds until fragrant.
- Deglaze the pan with white wine, scraping the bottom with a wooden spoon to release the fond. Simmer until the liquid is reduced by half.
- Whisk in the heavy cream and lobster base. Bring to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
- Fold in the cooked lobster meat and the prepared shrimp, stirring for 1 minute to heat through.
- Place each rested filet on a warmed plate. Spoon a generous amount of the lobster and shrimp cream sauce over the steaks.
- Garnish with chopped tarragon and serve immediately.
