Welcome to decadence, Kitchies!
Indulge yourself in this luxurious surf-and-turf experience that brings fine dining straight to your kitchen. Imagine perfectly seared filet mignon paired with plump shrimp, all bathed in a rich, velvety lobster cream sauce that’s nothing short of magical. This dish is the epitome of elegance, yet it’s surprisingly simple to prepare, making it perfect for a romantic dinner or a special celebration.
From the tender, juicy filet to the buttery lobster cream infused with a hint of garlic and wine, every bite feels like a celebration. It’s the kind of dish that not only impresses your guests but also becomes a cherished recipe you’ll revisit time and again. Let’s create something extraordinary tonight!
The Recipe in a Nutshell
This recipe marries the rich flavor of beef with the succulence of seafood, creating an indulgent experience that’s hard to resist. The seared filet mignon serves as the perfect base for the creamy, savory lobster sauce that’s balanced with the sweetness of shrimp and the subtle depth of white wine. It’s a showstopper worthy of your finest occasions.
Exciting Story
A few years ago, this recipe became a Valentine’s Day tradition in my household. My husband, who usually prefers steak without any frills, fell head over heels for the lobster cream sauce. “You should open a restaurant!” he joked as he polished off his plate. It’s not just a meal; it’s a memory. The kids love the shrimp (minus the sauce for their simpler palates), and I love how it makes our special evenings even more magical.
Why This Filet Mignon with Shrimp and Lobster Cream?
Key Selling Points:
- Decadent Flavor: The perfect harmony of tender beef, buttery lobster, and juicy shrimp.
- Elegant Presentation: A dish that looks as luxurious as it tastes.
- Versatility: Great for romantic dinners, holidays, or any occasion you want to elevate.
- Rich Yet Simple: Fancy restaurant vibes with easy-to-follow steps.
Cuisine:
American with a gourmet twist.
Ingredients
For the Filet Mignon:
- 4 filet mignon steaks (6-8 oz each)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
For the Lobster Cream Sauce:
- 8 oz cooked lobster meat, chopped
- 8 large shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
How to Make Filet Mignon with Shrimp and Lobster Cream
Step 1: Sear the Filet Mignon
- Season the steaks generously with salt and pepper.
- Heat olive oil in a cast-iron skillet over medium-high heat.
- Add the steaks and sear for 3-4 minutes per side until browned.
- Add butter and smashed garlic to the pan; baste the steaks with the melted butter for 1-2 minutes.
- Transfer the skillet to a preheated oven at 400°F (200°C) and cook until your desired doneness (125°F for medium-rare). Rest for 5 minutes.
Step 2: Prepare the Lobster Cream Sauce
- In the same skillet, melt butter over medium heat.
- Sauté garlic until fragrant, about 1 minute. Add shrimp and cook until pink and opaque. Remove and set aside.
- Deglaze the skillet with white wine, scraping up the browned bits. Simmer until reduced by half.
- Stir in heavy cream and Parmesan cheese, cooking until thickened.
- Add the cooked lobster meat and shrimp. Simmer gently for 2-3 minutes. Adjust seasoning with salt and pepper.
Step 3: Assemble
- Plate each filet mignon and spoon the lobster cream sauce generously over the top.
- Garnish with parsley and serve immediately with your favorite sides.
Tips for the Perfect Filet Mignon with Shrimp and Lobster Cream
- Steak Temperature: Use a meat thermometer to achieve your desired doneness.
- Wine Choice: A dry white wine like Sauvignon Blanc or Chardonnay adds depth to the sauce.
- Thicker Sauce: Add a teaspoon of cornstarch mixed with water if the sauce needs extra thickening.
Substitutions and Variations
- Swap shrimp with scallops for a different texture.
- Use chicken breast instead of filet for a more budget-friendly version.
- Add a pinch of red pepper flakes to the sauce for a touch of heat.
Make a Healthier Version
- Use half-and-half instead of heavy cream.
- Reduce butter to cut calories.
- Pair with a green salad or steamed veggies instead of starchy sides.
Closing
“And there you have it—filet mignon with shrimp and lobster cream, a masterpiece worthy of any special occasion. Try this recipe, and let me know how it turned out in the comments below. And don’t forget to explore more of our gourmet recipes!”
Categories:
Dinner, Gourmet, Special Occasion
Tags:
#FiletMignon #LobsterCream #SurfAndTurf #DinnerParty #SeafoodLovers
FAQs
- Can I make the sauce ahead of time? Yes, but reheat gently to avoid overcooking the seafood.
- What’s the best way to reheat leftovers? Use low heat to preserve the creaminess of the sauce.
- Can I freeze the sauce? Cream-based sauces don’t freeze well, but the components can be prepped and frozen separately.
- What sides go well with this dish? Mashed potatoes, asparagus, or garlic butter pasta.
FILET MIGNON WITH SHRIMP AND LOBSTER CREAM
Description
Imagine perfectly seared filet mignon paired with plump shrimp, all bathed in a rich, velvety lobster cream sauce that’s nothing short of magical.
Ingredients
For the Filet Mignon:
- 4 filet mignon steaks (6–8 oz each)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
For the Lobster Cream Sauce:
- 8 oz cooked lobster meat, chopped
- 8 large shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions
Step 1: Sear the Filet Mignon
- Season the steaks generously with salt and pepper.
- Heat olive oil in a cast-iron skillet over medium-high heat.
- Add the steaks and sear for 3-4 minutes per side until browned.
- Add butter and smashed garlic to the pan; baste the steaks with the melted butter for 1-2 minutes.
- Transfer the skillet to a preheated oven at 400°F (200°C) and cook until your desired doneness (125°F for medium-rare). Rest for 5 minutes.
Step 2: Prepare the Lobster Cream Sauce
- In the same skillet, melt butter over medium heat.
- Sauté garlic until fragrant, about 1 minute. Add shrimp and cook until pink and opaque. Remove and set aside.
- Deglaze the skillet with white wine, scraping up the browned bits. Simmer until reduced by half.
- Stir in heavy cream and Parmesan cheese, cooking until thickened.
- Add the cooked lobster meat and shrimp. Simmer gently for 2-3 minutes. Adjust seasoning with salt and pepper.
Step 3: Assemble
- Plate each filet mignon and spoon the lobster cream sauce generously over the top.
- Garnish with parsley and serve immediately with your favorite sides.
