Filet Mignon with Shrimp & Lobster Cream Sauce Recipe

Treat yourself and your loved ones to a truly dazzling culinary experience with Filet Mignon with Shrimp & Lobster Cream Sauce. This dish is the ultimate showstopper—a gorgeously tender filet mignon, pan-seared to perfection, then crowned with a velvety, luxurious cream sauce studded with plump shrimp and sweet lobster. Each bite is a harmony of savory, buttery steak and utterly decadent, ocean-kissed sauce. Whether it’s a romantic dinner for two or an elevated celebration at home, this is the meal that always steals the spotlight.

this Recipe

Ingredients You’ll Need

For a dish that tastes this extravagant, the ingredient list is refreshingly simple. Every element brings something vital: richness, sweetness, tenderness, or that perfect pop of flavor and color. Here’s what you need for Filet Mignon with Shrimp & Lobster Cream Sauce, plus why each one matters.

• Filet mignon steaks: The star of the show—choose thick, evenly cut filets for melt-in-your-mouth tenderness.
• Shrimp, peeled and deveined: Adds bright sweetness and succulent texture; use large, fresh shrimp for the best bite.
• Lobster meat, chopped: An instant upgrade to elegant—cooked lobster tail or claw meat works beautifully here.
• Heavy cream: The base of your dreamy sauce, bringing silkiness and lush mouthfeel.
• Butter: For both searing and sautéing, butter lends deep flavor and a glossy finish to both steak and sauce.
• Garlic, minced: A little garlic enriches the sauce, adding warmth and complexity without overpowering the seafood.
• White wine (optional, for deglazing): A splash lifts all the flavors in the pan and adds subtle acidity to balance the cream.

How to Make Filet Mignon with Shrimp & Lobster Cream Sauce

Step 1: Season and Sear the Filets

Start by gently bringing your filet mignon steaks to room temperature—this helps them cook evenly. Generously season both sides with salt and pepper. In a heavy skillet over medium-high heat, melt a good knob of butter until it bubbles. Sear the steaks on all sides until browned and cooked just the way you like—typically about 3-4 minutes per side for medium-rare. Once done, set the steaks aside and let them rest while you prepare the sauce.

Step 2: Sauté the Garlic, Shrimp, and Lobster

Using the same pan (don’t clean it—the flavor from the steaks is gold), add another pat of butter. Sauté the minced garlic until aromatic, just 30 seconds or so. Immediately add the shrimp and chopped lobster. Toss and cook quickly, just until they’re opaque and barely cooked through—overcooking can make them rubbery, so keep a close eye!

Step 3: Deglaze with White Wine

If you’re using wine (highly recommended), splash a bit into the pan. Scrape up those brown bits from the bottom—they’re packed with flavor. Let the wine simmer until it’s mostly reduced, leaving behind a subtle, savory tang that cuts through the richness of the cream you’ll add next.

Step 4: Make the Cream Sauce

Pour in the heavy cream and let the magic happen. Stir so everything mingles—the shrimp, lobster, and garlicky pan juices. Simmer gently until the sauce thickens up and looks glossy, about 3-4 minutes. Taste and season with a little more salt or pepper if needed. Don’t rush—this moment is when all those flavors meld into something unapologetically decadent.

Step 5: Assemble and Serve

Place each filet mignon on a plate and spoon the luscious shrimp & lobster cream sauce over the top, making sure some of that beautiful seafood is visible. The contrast of juicy steak and luxurious, seafood-studded sauce is what makes Filet Mignon with Shrimp & Lobster Cream Sauce so irresistibly special.

How to Serve Filet Mignon with Shrimp & Lobster Cream Sauce

Garnishes

The finishing touch matters! A sprinkle of fresh chopped parsley or chives adds pop of color and a little herbal lift. For true steakhouse presentation, try a dusting of freshly cracked black pepper and a few microgreens or edible flowers to really set off the pink steak and rosy seafood.

Side Dishes

Filet Mignon with Shrimp & Lobster Cream Sauce shines with simple, classic sides. Creamy mashed potatoes make the perfect partner for catching every droplet of sauce, while crisp roasted asparagus or tender green beans add a fresh, springy contrast. If you want to keep things extra-elegant, a buttery risotto or truffled potato puree is simply divine.

Creative Ways to Present

Turn this dish into the centerpiece of a surf-and-turf platter by slicing the filet and fanning it across the plate, then piling the shrimp and lobster sauce right in the middle. You can also serve mini portions atop crostini for a sophisticated appetizer, or layer everything over a bed of sautéed spinach for an elevated brunch twist.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your filet mignon and shellfish sauce separately in airtight containers in the fridge. The sauce will stay fresh for about two days, while the steak keeps well for up to three days. Keeping everything separate helps maintain the best possible texture.

Freezing

While the filet mignon itself holds up to freezing, the cream sauce is best enjoyed fresh. If you truly need to freeze, do so with just the steak, then prepare the shrimp & lobster cream sauce when you’re ready to serve for optimal flavor and consistency.

Reheating

For best results, gently reheat the steak in a low oven, and bring the cream sauce to temperature in a saucepan over low heat, stirring constantly to prevent separation. If the sauce gets a little too thick, whisk in a splash more cream or even a hint of chicken stock to loosen it up.

FAQs

Can I use frozen seafood in Filet Mignon with Shrimp & Lobster Cream Sauce?

Yes! Just be sure to thaw shrimp and lobster thoroughly and pat them dry before cooking to prevent excess moisture from watering down your sauce.

What cut of beef is closest to filet mignon if I can’t find it?

Tenderloin steaks are essentially the same as filet mignon, so if your butcher labels them this way, feel confident! You can also use sirloin, though the texture will be a bit firmer.

Do I have to use white wine in the sauce?

Not at all! While white wine adds a lovely acidity and depth, you can skip it or use a splash of chicken or seafood broth for a touch of complexity without alcohol.

How can I tell when the filet mignon is done?

Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium. Remember, the meat continues to cook a little as it rests, so pull it off the heat just shy of your target temperature.

Can Filet Mignon with Shrimp & Lobster Cream Sauce be made dairy-free?

Absolutely—swap in a dairy-free butter and coconut cream or a rich, unsweetened non-dairy alternative for the heavy cream. The sauce’s character changes a bit, but it’s still luxurious and delightful.

Final Thoughts

If you’re looking to make an evening unforgettable, Filet Mignon with Shrimp & Lobster Cream Sauce never fails to impress. Every forkful is rich, celebratory, and layered with flavor, turning any dinner into something to remember. Give yourself permission to indulge and share this gourmet magic at your own table—it’s more than worth it!