Filet Mignon with Shrimp and Lobster Cream Sauce is a luxurious dish that brings the best of both land and sea to your table. This combination, often referred to as surf and turf, is a testament to culinary creativity and indulgence. The tender, juicy filet mignon pairs perfectly with succulent shrimp and a rich, velvety lobster cream sauce, creating a meal that is both elegant and satisfying.
Surf and turf dishes have a long-standing tradition in fine dining, symbolizing opulence and sophistication. The contrast between the hearty filet mignon and the delicate flavors of seafood enhances the dining experience, making it a popular choice for special occasions and gourmet dinners.
In this recipe, we’ll guide you through the steps to create this exquisite dish at home. From selecting the best cuts of meat and freshest seafood to perfecting the lobster cream sauce, we’ll ensure you have all the tips and techniques needed to impress your guests and elevate your culinary skills.
2. Ingredients Needed
For the Filet Mignon:
- 4 filet mignon steaks (about 6 ounces each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
For the Shrimp:
- 16 large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 tablespoon lemon juice
For the Lobster Cream Sauce:
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup white wine
- 1/2 cup lobster stock (or fish stock)
- 1 cup cooked lobster meat, chopped
- 1 tablespoon tomato paste
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh chives (for garnish)
3. Preparing the Filet Mignon
- Selecting the Best Cut: Choose filet mignon steaks that are bright red and have a good marbling of fat. The steaks should be about 1.5 to 2 inches thick for optimal cooking.
- Seasoning: Generously season the steaks with salt and freshly ground black pepper on both sides. Let them sit at room temperature for about 30 minutes before cooking.
- Cooking:
- Searing: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the filet mignon steaks. Sear for about 3-4 minutes on each side until a brown crust forms.
- Basting: Add the butter, garlic, and thyme to the skillet. Once the butter melts, tilt the skillet slightly and use a spoon to baste the steaks with the melted butter. This adds flavor and helps achieve an even cook.
- Finishing in the Oven: Preheat your oven to 400°F (200°C). Transfer the skillet to the oven and cook for an additional 5-7 minutes for medium-rare, or longer if you prefer your steak more well-done. Use a meat thermometer to check the internal temperature (125°F for medium-rare).
- Resting: Remove the steaks from the oven and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute, ensuring a juicy and tender steak.
4. Preparing the Shrimp
- Choosing Fresh Shrimp: Look for shrimp that are firm to the touch and have a mild, fresh scent. Avoid any with a strong, fishy odor.
- Cleaning and Deveining:
- Rinse the shrimp under cold water.
- Remove the shell, leaving the tail intact for presentation, if desired.
- Use a small knife to make a shallow cut along the back of each shrimp and remove the vein.
- Cooking:
- Heat olive oil in a skillet over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp, season with salt and pepper, and cook for about 2-3 minutes on each side until pink and opaque.
- Drizzle with lemon juice and set aside.
5. Making the Lobster Cream Sauce
- Ingredients:
- Butter, shallot, garlic, heavy cream, white wine, lobster stock, cooked lobster meat, tomato paste, lemon juice, salt, pepper, and chives.
- Cooking Instructions:
- In a medium saucepan, melt the butter over medium heat.
- Add the chopped shallot and cook until translucent, about 2-3 minutes.
- Add the minced garlic and cook for another 30 seconds.
- Pour in the white wine and lobster stock, bringing the mixture to a simmer.
- Stir in the heavy cream and tomato paste, continuing to simmer until the sauce thickens slightly, about 5-7 minutes.
- Add the chopped lobster meat and lemon juice, stirring until the lobster is heated through.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped chives before serving.
6. Combining the Elements
- Plating:
- Place the cooked filet mignon in the center of the plate.
- Arrange the cooked shrimp around the filet.
- Generously spoon the lobster cream sauce over the steak and shrimp.
- Presentation Tips:
- Garnish with additional fresh herbs, such as thyme or parsley, for a pop of color.
- Serve immediately to ensure the dish is enjoyed at its best.
7. Wine Pairings and Side Dishes
- Wine Pairings:
- A full-bodied red wine like Cabernet Sauvignon pairs well with the filet mignon.
- For a white option, a buttery Chardonnay complements the richness of the lobster cream sauce.
- Side Dishes:
- Asparagus: Lightly steamed or grilled, seasoned with salt and pepper.
- Mashed Potatoes: Creamy and buttery, providing a comforting contrast to the rich sauce.
- Garlic Bread: Perfect for soaking up the delicious lobster cream sauce.
8. Tips and Tricks
- Chef’s Tips:
- Ensure your steak is at room temperature before cooking to promote even cooking.
- Use a meat thermometer to check for the perfect doneness.
- Common Mistakes to Avoid:
- Overcooking the filet mignon, which can make it tough.
- Not properly deveining the shrimp, which can affect the texture and flavor.
- What is lobster cream sauce made of?
- Lobster cream sauce is typically made with butter, shallots, garlic, heavy cream, white wine, lobster stock, cooked lobster meat, and seasonings.
- What is shrimp and lobster sauce made of?
- Shrimp and lobster sauce includes similar ingredients to lobster cream sauce but may also include additional seafood, chicken stock, or unique spices to enhance the flavor.
- What sauce goes with lobster?
- Besides lobster cream sauce, lobster pairs well with hollandaise, beurre blanc, and garlic butter sauces.
- Is there lobster in lobster sauce?
- Traditional lobster sauce often contains lobster meat, but some variations may use lobster stock or extract to impart the flavor without the meat.
- How do you know when the filet mignon is cooked to perfection?
- Can you use frozen shrimp for this recipe?
- What can be used as a substitute for lobster stock?
- Traditional lobster sauce often contains lobster meat, but some variations may use lobster stock or extract to impart the flavor without the meat.
In summary, Filet Mignon with Shrimp and Lobster Cream Sauce is a dish that promises to delight and impress. By following the detailed instructions and tips provided, you can recreate this gourmet meal in your own kitchen. Whether you’re celebrating a special occasion or simply indulging in a luxurious dinner, this recipe is sure to become a favorite. Don’t hesitate to experiment with different sides and wine pairings, and feel free to share your experiences and tips with us. Enjoy!
Filet Mignon with Shrimp and Lobster Cream Sauce
Description
Filet Mignon with Shrimp and Lobster Cream Sauce is an elegant surf and turf dish that combines tender filet mignon, succulent shrimp, and a rich lobster cream sauce. Perfect for special occasions, this recipe offers a luxurious dining experience with its harmonious blend of flavors and textures. The filet mignon is seared to perfection, the shrimp are lightly sautéed, and the lobster cream sauce is made from a savory mix of butter, shallots, garlic, heavy cream, and lobster meat. This dish is sure to impress and delight your guests.
Ingredients
For the Filet Mignon:
- 4 filet mignon steaks (6 oz each)
- Salt and pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, smashed
- 4 sprigs fresh thyme
For the Shrimp:
- 16 large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt and pepper
- 1 tbsp lemon juice
For the Lobster Cream Sauce:
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup white wine
- 1/2 cup lobster stock (or fish stock)
- 1 cup cooked lobster meat, chopped
- 1 tbsp tomato paste
- 1 tsp fresh lemon juice
- Salt and pepper
- 1 tbsp chopped fresh chives (for garnish)
Instructions
1. Prepare the Filet Mignon:
- Preheat oven to 400°F (200°C).
- Season steaks with salt and pepper. Let them sit at room temperature for 30 minutes.
- Heat olive oil in a skillet over medium-high heat. Sear steaks for 3-4 minutes on each side.
- Add butter, garlic, and thyme. Baste steaks with melted butter.
- Transfer skillet to oven and cook for 5-7 minutes for medium-rare (internal temp 125°F).
- Rest steaks for 5 minutes before serving.
2. Cook the Shrimp:
- Heat olive oil in a skillet over medium-high heat.
- Add minced garlic and sauté for 30 seconds.
- Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink.
- Drizzle with lemon juice and set aside.
3. Make the Lobster Cream Sauce:
- Melt butter in a saucepan over medium heat.
- Add shallot and cook until translucent, about 2-3 minutes.
- Add garlic and cook for 30 seconds.
- Pour in white wine and lobster stock, simmering until reduced.
- Stir in heavy cream and tomato paste, simmering until thickened, about 5-7 minutes.
- Add lobster meat and lemon juice, heating through.
- Season with salt and pepper, garnish with chives.
4. Combine and Serve:
- Place filet mignon on a plate.
- Arrange shrimp around the filet.
- Spoon lobster cream sauce over the steak and shrimp.
- Garnish with additional herbs if desired.
Notes
- Steak Tips: Ensure steak is at room temperature before cooking for even cooking. Use a meat thermometer for accuracy.
- Shrimp Tips: Fresh shrimp yields the best flavor. Devein thoroughly for a better texture.
- Sauce Tips: Use high-quality lobster stock for a richer flavor. Adjust thickness by simmering longer if needed.
Enjoy your gourmet meal!