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Ingredients for Filet Mignon with Shrimp and Lobster Cream Sauce
Here’s what you’ll need to create this delicious dish:
For the Filet Mignon
- 2 filet mignon steaks (about 6-8 oz each)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Shrimp and Lobster Cream Sauce
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup lobster stock (or seafood stock)
- 1/2 cup cooked lobster meat, chopped
- 1/2 cup shrimp, peeled and deveined
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Kitchen Equipment You’ll Need
- Cast iron skillet or heavy-bottomed frying pan
- Medium saucepan
- Knife and cutting board
- Measuring cups and spoons
- Whisk
- Tongs or spatula
How to Make Filet Mignon with Shrimp and Lobster Cream Sauce
Step 1: Prepare the Steaks
Remove the filet mignon from the refrigerator about 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and pepper.
Step 2: Cook the Filet Mignon
Heat a cast iron skillet over medium-high heat and add the olive oil. Once the oil is hot, add the steaks and sear for 4-5 minutes on each side for medium-rare (adjust time according to your desired doneness). Add the butter to the pan in the last minute of cooking and spoon the melted butter over the steaks for added flavor. Once cooked to your liking, remove the steaks from the skillet and let them rest for 5-10 minutes.
Step 3: Make the Lobster Cream Sauce
In a medium saucepan, melt the butter over medium heat. Add the minced shallot and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
Pour in the heavy cream and lobster stock, whisking to combine. Bring the mixture to a gentle simmer and allow it to reduce for about 5 minutes, stirring occasionally.
Step 4: Add the Seafood
Stir in the chopped lobster meat and shrimp into the sauce. Cook for another 3-4 minutes, or until the shrimp turn pink and opaque. Add lemon juice and season the sauce with salt and pepper to taste.
Step 5: Serve
To plate, place the rested filet mignon on each plate, spoon the shrimp and lobster cream sauce generously over the top, and garnish with fresh parsley. Serve immediately and enjoy the delightful flavors of this exquisite dish!
Tips for the Best Filet Mignon with Lobster Cream Sauce
- Choose High-Quality Ingredients: The better the quality of the steak and seafood, the better your dish will taste. Opt for fresh, sustainably sourced ingredients whenever possible.
- Don’t Overcook the Steak: Use a meat thermometer to ensure precise cooking. Aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Let the Steak Rest: Allowing the steak to rest after cooking helps retain its juices, resulting in a more flavorful and tender bite.
Variations and Swaps
- Add Vegetables: For added texture and flavor, consider adding sautéed spinach or asparagus to the plate.
- Use Different Seafood: If lobster is unavailable, substitute it with crab meat or even scallops for a different but equally delicious flavor.
- Try Different Sauces: You can customize the cream sauce by adding herbs such as dill, chives, or thyme for added freshness.
How to Store and Reheat Leftovers
Store any leftover filet mignon and lobster cream sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm the steak in a skillet over low heat, adding a splash of broth to the sauce to loosen it up before reheating gently on the stove.
What to Serve with Filet Mignon and Lobster Cream Sauce
- Garlic Mashed Potatoes: Creamy mashed potatoes are a classic side that pairs wonderfully with steak and sauce.
- Steamed Asparagus or Broccoli: Lightly seasoned vegetables can provide a fresh, healthy contrast to the richness of the dish.
- Crusty Bread: A good loaf of bread is perfect for soaking up the decadent lobster cream sauce.
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