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Filet Mignon with Shrimp and Lobster Cream: A Luxurious and Delicious Recipe

When you want to indulge in a fine dining experience right at home, nothing beats the elegance and decadence of Filet Mignon with Shrimp and Lobster Cream. This luxurious dish combines two of the finest proteins—tender, juicy filet mignon and succulent shrimp—smothered in a rich, velvety lobster cream sauce that is sure to impress any guest (or just treat yourself to an extraordinary meal).

Whether you’re celebrating a special occasion or simply want to elevate your weeknight dinner, this dish delivers a perfect balance of flavors, textures, and indulgence. Here’s everything you need to know to create this exquisite dish from the comfort of your kitchen.

Why Filet Mignon with Shrimp and Lobster Cream?

Filet mignon is known for its exceptional tenderness and mild flavor, making it the perfect steak for those who enjoy a lean, buttery cut of beef. Adding shrimp and lobster cream sauce takes this classic steak to a whole new level of sophistication. The creamy, seafood-infused sauce complements the richness of the beef and shrimp, creating an indulgent and unforgettable meal.

This dish brings together the best of land and sea, offering a perfect combination of textures: the juicy, melt-in-your-mouth filet mignon, the tender shrimp, and the smooth, luxurious cream sauce. Plus, it’s a fantastic way to show off your culinary skills to friends and family.

Ingredients for Filet Mignon with Shrimp and Lobster Cream

For the Filet Mignon:

4 filet mignon steaks (6 to 8 oz each)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, smashed
2 sprigs fresh thyme

For the Shrimp and Lobster Cream Sauce:

1/2 pound large shrimp, peeled and deveined
1/2 cup lobster stock (or seafood stock)
1/2 cup heavy cream
1/4 cup dry white wine (optional)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 small shallot, finely chopped
1/2 cup lobster meat (cooked and chopped)
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
Fresh parsley or chives for garnish

How to Make Filet Mignon with Shrimp and Lobster Cream

Step 1: Prepare the Filet Mignon

Season the Steaks: Start by patting the filet mignon steaks dry with paper towels. Generously season both sides with salt and freshly ground black pepper. The seasoning is simple, but it enhances the natural flavors of the beef.
Sear the Steaks: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side until you get a nice, golden-brown crust. Use tongs to sear the sides of the steaks as well. For a perfect medium-rare steak, cook the filet mignon for about 3 minutes per side, adjusting the time for your preferred doneness.
Add Butter and Aromatics: Once the steaks are seared, add the butter, smashed garlic, and thyme to the skillet. As the butter melts, spoon it over the steaks to enhance their flavor and keep them moist. Continue to cook for another 2-3 minutes, then remove the steaks from the skillet and set them aside to rest. Letting the steaks rest ensures the juices are locked in, making them even more tender.

Step 2: Make the Shrimp and Lobster Cream Sauce

Cook the Shrimp: In the same skillet, reduce the heat to medium. Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Remove them from the skillet and set them aside.
Prepare the Cream Sauce Base: In the same skillet, melt the butter and add the minced garlic and shallots. Sauté for 1-2 minutes until fragrant and soft.
Deglaze with Wine (Optional): If using white wine, pour it in now to deglaze the skillet. Scrape up any brown bits left from the steak, as this will add extra flavor to your sauce. Let the wine cook down for about 1-2 minutes.
Add Lobster Stock and Cream: Pour in the lobster stock (or seafood stock) and bring it to a simmer. Let it reduce by half, about 3-4 minutes. Once reduced, add the heavy cream and let the sauce simmer for an additional 3-4 minutes, stirring occasionally, until the sauce thickens and becomes velvety.
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