Filet Mignon Shrimp Lobster (Print-Friendly Version)
Tender filet mignon with shrimp and lobster in creamy sauce creates a special dining experience for memorable evenings.
# Ingredients:
→ For the Steak
01 -
2 center-cut filet mignon steaks, 4–5 cm thick (approx. 170–200 g each), trimmed
02 -
1 tablespoon unsalted European-style butter
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon freshly ground black pepper
→ For the Seafood and Sauce
05 -
120 g large shrimp (16–20 count per 450 g), peeled and deveined
06 -
100 g cooked lobster meat, roughly chopped
07 -
2 tablespoons unsalted European-style butter
08 -
2 garlic cloves, minced
09 -
80 ml dry white wine (Sauvignon Blanc or Pinot Grigio)
10 -
180 ml heavy whipping cream
11 -
1 tablespoon fresh flat-leaf parsley, finely chopped
12 -
Kosher salt and freshly ground black pepper, to taste
# Steps:
01 -
Remove filet mignon from refrigeration 30 minutes before cooking. Pat steaks dry and season all sides generously with kosher salt and black pepper, pressing the seasoning into the meat.
02 -
Heat a heavy-bottomed skillet over medium-high heat until very hot. Add 1 tablespoon butter, then immediately place seasoned steaks into the pan. Sear without moving for 4–5 minutes to form a golden crust. Flip the steaks and cook another 4–5 minutes for medium-rare. For accuracy, use a meat thermometer: 52°C for rare, 57°C for medium-rare, 63°C for medium.
03 -
Transfer steaks to a warm plate and tent loosely with foil to rest while preparing the sauce, allowing juices to redistribute.
04 -
Add 1 tablespoon butter to the skillet over medium heat. Once melted and slightly browned, add minced garlic and sauté for 30 seconds until aromatic. Add shrimp and lobster meat; cook for 3–4 minutes until shrimp are just opaque and pink. Transfer seafood to a plate, keeping as much pan fond as possible in the skillet.
05 -
Deglaze skillet with white wine, scraping up the browned bits. Reduce wine by half over medium heat. Pour in heavy cream, stirring to blend, and simmer gently for 5–7 minutes until sauce thickens and will coat the back of a spoon.
06 -
Return cooked shrimp and lobster with any juices to the skillet. Warm through 2–3 minutes, seasoning with salt and pepper to taste. Stir in chopped parsley just before serving.
07 -
Place steaks on individual plates, crown each with seafood and generous spoonfuls of lobster cream sauce. Garnish with additional parsley if desired.
# Notes & Tips:
01 -
Allow steaks to rest after searing for at least 5 minutes to achieve maximum tenderness.
02 -
For best results, use fresh, high-quality seafood and do not overcook the shrimp or lobster.
03 -
Reduce cream gently to prevent splitting; sauce should cling to the spoon when ready.