Save
This recipe brings back memories of the first time I made it for my husband on our anniversary. My kitchen filled with incredible aromas as tender filet mignon met succulent shrimp and lobster in a velvety cream sauce. I'm sharing this special dish because it never fails to create magical moments around the dinner table. Trust me when I say this combination of land and sea will make any night feel like a celebration. The best part? It's actually simpler to make than you might think.
Why This Recipe Works Magic
The secret to this dish lies in how each ingredient brings its own star quality. The buttery soft filet mignon practically melts in your mouth while sweet tender lobster and plump shrimp swim in a rich cream sauce. I love watching guests take their first bite their eyes always light up at how these flavors dance together. This is my go-to recipe when I want to turn an ordinary dinner into something unforgettable.
What You'll Need in Your Kitchen
- Filet Mignon Steaks: 4 steaks about 1 1/2 inches thick. Look for nice marbling and a deep red color.
- Shrimp: 8-10 large ones peeled and deveined. Fresh is best, but good quality frozen works too.
- Lobster Meat: 1 cup chopped into nice chunks. I usually get this from my local seafood market.
- Heavy Cream: 1 cup. Full fat please, it makes all the difference.
- Butter: 4 tablespoons. I always use unsalted so I can control the seasoning.
- Garlic: 2 cloves minced. Fresh only for this special dish.
- White Wine: 1/2 cup. I use Chardonnay, but any dry white works beautifully.
- Fresh Parsley: A good handful chopped for color and freshness.
- Salt and Pepper: Sea salt and freshly cracked pepper make everything pop.
Creating the Perfect Steak
- Getting Started
- Season those beautiful steaks generously with salt and pepper. I like to let them sit at room temperature for about 30 minutes before cooking.
- The Main Event
- Get your skillet nice and hot with 2 tablespoons of butter. Sear the steaks for 4-5 minutes each side for medium rare. The outside should be gorgeously brown. Let them rest while we make the sauce, they'll be even juicier.
Save
Making Your Seafood Shine
- Starting the Sauce
- In that same beautiful pan add your remaining butter and let that garlic get fragrant. Your kitchen will smell amazing.
- Adding the Stars
- Toss in your shrimp and lobster. Watch carefully, they only need about 3-4 minutes until the shrimp turn perfectly pink. Set them aside for now.
Creating Sauce Magic
- Building Flavors
- Pour in your wine and scrape up all those wonderful brown bits from the pan. That's pure gold for our sauce.
- Making it Creamy
- Pour in the cream and let it bubble gently for about 5-6 minutes. Watch it transform into silky perfection.
- Bringing it Together
- Reunite your seafood with the sauce, letting everything get warm and cozy together.
The Grand Finale
Place your rested steaks on warm plates and spoon that gorgeous sauce all over them. Make sure everyone gets plenty of shrimp and lobster. A sprinkle of fresh parsley makes everything look restaurant worthy. Serve right away while everything's perfect.
Keeping the Love Alive
If you somehow end up with leftovers they'll stay good in the fridge for two days. When you reheat just do it slowly on the stove adding a splash of cream if needed. Though between us these plates usually come back empty at my house.
Common Questions About Cooking
- → How do I know when the filet mignon is done?
For medium-rare, cook 4-5 minutes per side, or use a meat thermometer: 135°F for medium-rare, 145°F for medium.
- → Can I make the sauce ahead of time?
While best made fresh, you can prepare the sauce up to an hour ahead and gently reheat. Add a splash of cream if needed to thin it out.
- → What's the best way to prep the lobster meat?
You can use fresh lobster tail meat or pre-cooked lobster meat. If using fresh, steam it briefly before adding to the sauce.
- → What wine pairs best with this dish?
A full-bodied red like Cabernet Sauvignon pairs well with the steak, or try a rich Chardonnay to complement the seafood sauce.
- → Why deglaze the pan?
Deglazing with wine captures all the flavorful brown bits from cooking the steak and adds depth to your sauce.