Filet Mignon with Shrimp and Lobster Cream Sauce

Filet Mignon with Shrimp and Lobster Cream Sauce is my ultimate indulgent dinner—tender, perfectly seared steak topped with succulent shrimp and finished with a rich, luxurious lobster-infused cream sauce. It’s the kind of dish I save for special occasions or when I want to feel like I’ve just made a five-star restaurant meal right in my own kitchen.

Why You’ll Love This Recipe

I love how this recipe combines land and sea into one elegant, flavorful plate. The filet mignon is buttery and melt-in-my-mouth tender, while the shrimp and lobster cream sauce add layers of richness and depth that take it to the next level. It’s surprisingly simple to prepare for something that looks and tastes so extravagant. Whether I’m cooking for guests or treating myself to something unforgettable, this dish always leaves an impression.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filet mignon:

• Filet mignon steaks (about 6–8 oz each)

• Salt and freshly ground black pepper

• Olive oil or butter (for searing)

• Fresh thyme or rosemary (optional, for basting)

For the shrimp:

• Large shrimp, peeled and deveined

• Salt and pepper

• Butter or olive oil

For the lobster cream sauce:

• Lobster meat (pre-cooked, chopped)

• Heavy cream

• Garlic, minced

• Shallot, finely chopped

• White wine or seafood stock

• Butter

• Fresh parsley or chives (for garnish)

• Lemon juice (for brightness)

directions

1. I start by seasoning the filet mignon generously with salt and pepper, then let it sit at room temperature while I prep the other ingredients.

2. I heat a cast-iron skillet over medium-high heat with a splash of oil and sear the steaks for 3–4 minutes per side, depending on thickness, until browned and cooked to my preferred doneness. I baste with butter and herbs during the last minute for extra flavor.

3. I transfer the steaks to a plate to rest while I make the sauce.

4. In the same pan, I melt butter and sauté the shallot and garlic until fragrant.

5. I deglaze the pan with a splash of white wine, scraping up the browned bits, then stir in the heavy cream and let it simmer for a few minutes until it thickens slightly.

6. I add the lobster meat and a squeeze of lemon juice, then stir in fresh herbs and season to taste.

7. In a separate skillet, I quickly sauté the shrimp in butter or oil until pink and just cooked through—about 2–3 minutes per side.

8. I plate the filet mignon, top with a few shrimp, and spoon the warm lobster cream sauce over the top. I finish with a sprinkle of fresh herbs before serving.

Servings and timing

This recipe makes 2 servings.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I swap the lobster with crab meat for a different but equally rich flavor. I’ve also used scallops in place of shrimp when I want something a bit more delicate. For a lighter sauce, I replace half the cream with seafood stock or use crème fraîche for a tangy twist. When I want to add a little heat, I stir in a pinch of cayenne or a splash of hot sauce into the cream.

storage/reheating

If I have leftovers, I store everything separately in airtight containers in the fridge for up to 2 days. I reheat the filet gently in the oven at 300°F (150°C) until warmed through, and I warm the cream sauce slowly over low heat, adding a splash of cream or stock if it thickens too much. The shrimp are best reheated quickly in a pan to avoid overcooking.

FAQs

Can I make the sauce ahead of time?

Yes, I often make the lobster cream sauce a few hours in advance and reheat it gently just before serving.

What cut of steak can I use instead of filet mignon?

I sometimes use ribeye or New York strip for more marbling and a deeper beef flavor, though filet remains my favorite for tenderness.

Can I use frozen shrimp and lobster?

Yes, I just make sure to thaw them completely and pat them dry to avoid watering down the sauce.

Is there a non-dairy alternative for the cream sauce?

I’ve had success using coconut cream for a non-dairy version, though the flavor will be slightly sweeter.

What sides go well with this dish?

I usually serve it with mashed potatoes, roasted asparagus, or a simple arugula salad to balance the richness.

Conclusion

Filet Mignon with Shrimp and Lobster Cream Sauce is one of those luxurious meals that makes any dinner feel special. From the perfectly cooked steak to the rich, velvety sauce and buttery shrimp, every bite delivers elegance and comfort. It’s a dish I love pulling out when I want to impress—or just spoil myself a little.