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Filet Mignon with Creamy Shrimp and Lobster Sauce

This decadent recipe seamlessly blends the rich flavors of tender filet mignon with a luscious seafood sauce, perfect for impressing dinner guests.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Filet Mignon
  • 4 pieces filet mignon steaks (about 6 ounces each)
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons olive oil
For the Creamy Shrimp and Lobster Sauce
  • 1 cup cooked shrimp, peeled and deveined
  • 1 cup cooked lobster meat, shredded
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Start by taking your filet mignon out of the fridge—let it rest at room temperature for about 30 minutes.
  2. Season both sides of each steak generously with salt and pepper.
Cooking the Steaks
  1. In a large skillet, heat the olive oil over medium-high heat until it shimmers (about 2 minutes).
  2. Place the filet mignon in the skillet and sear for 4-5 minutes on each side for medium-rare.
  3. Once done, transfer the steaks to a plate and tent them with foil to keep warm.
Making the Sauce
  1. In the same skillet, lower the heat to medium, and add the minced garlic and sauté for about 30 seconds until fragrant.
  2. Add the heavy cream, stirring well to scrape up any tasty bits left over from the steak.
  3. Stir in the shrimp and lobster meat and simmer for about 5 minutes until heated through.
  4. Add the lemon juice, and season with salt and pepper to taste.
Plating
  1. Arrange the filet mignon on plates and generously spoon the creamy shrimp and lobster sauce over the top.
  2. Garnish with freshly chopped parsley and serve immediately.

Notes

For maximum flavor, marinate your filet mignon for an hour before cooking. If using frozen shrimp or lobster, ensure they are thawed and pat dry before cooking. A splash of chicken broth can help thin the sauce if it appears too thick.