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Filet Mignon with Shrimp and Lobster Cream Sauce

  • Author: monica


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.



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)


1. Prepare the Filet Mignon:

  1. Preheat oven to 400°F (200°C).
  2. Season steaks with salt and pepper. Let them sit at room temperature for 30 minutes.
  3. Heat olive oil in a skillet over medium-high heat. Sear steaks for 3-4 minutes on each side.
  4. Add butter, garlic, and thyme. Baste steaks with melted butter.
  5. Transfer skillet to oven and cook for 5-7 minutes for medium-rare (internal temp 125°F).
  6. Rest steaks for 5 minutes before serving.

2. Cook the Shrimp:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add minced garlic and sauté for 30 seconds.
  3. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink.
  4. Drizzle with lemon juice and set aside.

3. Make the Lobster Cream Sauce:

  1. Melt butter in a saucepan over medium heat.
  2. Add shallot and cook until translucent, about 2-3 minutes.
  3. Add garlic and cook for 30 seconds.
  4. Pour in white wine and lobster stock, simmering until reduced.
  5. Stir in heavy cream and tomato paste, simmering until thickened, about 5-7 minutes.
  6. Add lobster meat and lemon juice, heating through.
  7. Season with salt and pepper, garnish with chives.

4. Combine and Serve:

  1. Place filet mignon on a plate.
  2. Arrange shrimp around the filet.
  3. Spoon lobster cream sauce over the steak and shrimp.
  4. Garnish with additional herbs if desired.


  • 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!