I learned to make this Filet Mignon with Shrimp and Lobster Cream Sauce for a small dinner party when I wanted something impressive but not fussy. It’s a steak-and-seafood combo that looks restaurant-level, comes together quickly, and relies on a handful of high-quality ingredients—perfect for date night, special occasions, or when you want to elevate a weeknight meal without hours of prep.
Why you’ll love this dish
This recipe pairs two luxury proteins—tender filet mignon and sweet shrimp—under a rich lobster cream sauce. It delivers restaurant-style flair with minimal fuss. Because most of the work happens in one skillet, cleanup is easy and flavor builds naturally: the fond from the steak seasons the sauce for real depth.
"A showstopper that’s faster than you think—silky sauce, perfectly seared steak, and just the right amount of seafood." — dinner guest
When to make it: ideal for anniversary dinners, holiday menus, or any evening you want to impress without an all-day commitment. It’s also flexible—scale up for a small dinner party or keep it intimate for two.
How this recipe comes together
Before you start: you’ll sear the filet to your preferred doneness and rest it while you make the sauce in the same pan. That pan juices and browned bits become the base of the shrimp–lobster cream sauce. Shrimp cook in minutes; the cream sauce only needs a couple of minutes to come together. Total active time: ~20–30 minutes.
High-level steps:
- Season steaks and sear in butter until browned and cooked to temp.
- Rest steaks while you sauté garlic and cook shrimp in the same pan.
- Add lobster cream (or a lobster stock + cream substitute) and reduce briefly.
- Plate: top steaks with shrimp and spoon the sauce over. Garnish if desired.
What you’ll need
- Filet mignon steaks (1 per person; 6–8 oz each recommended)
- Shrimp (16–20 count, peeled and deveined)
- Lobster cream (crema de langosta) — ready-made or substitute: lobster stock + heavy cream
- Butter (for searing and sauce)
- Garlic (minced)
- Salt and black pepper
- Fresh parsley (optional, for garnish)
Notes and substitutions:
- Lobster cream substitute: simmer lobster shells in water to make a quick stock, strain, then add heavy cream. Or use fish or shellfish stock + cream if you can’t get lobster cream.
- Butter can be swapped for a mix of butter and olive oil to raise smoke point.
- Use tail-on shrimp for presentation, but peeled/deveined speeds cooking.
Step-by-step instructions
- Pat the filet mignon dry and season both sides generously with salt and freshly ground black pepper.
- Heat a heavy skillet (cast-iron preferred) over medium-high heat. Add a knob of butter and let it foam.
- Sear the filets 2–4 minutes per side depending on thickness and desired doneness: aim for 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer for accuracy.
- Remove steaks to a plate, tent loosely with foil, and let rest 5–10 minutes to redistribute juices.
- In the same skillet, add a little more butter. Lower heat to medium and add the minced garlic. Cook 20–30 seconds until fragrant—don’t let it brown.
- Add the shrimp in a single layer. Cook about 1–2 minutes per side until they turn pink and opaque. Season lightly with salt and pepper.
- Pour in the lobster cream and stir to combine with the pan fond. Simmer gently 2–3 minutes until slightly thickened and heated through. Taste and adjust seasoning.
- Return steaks to the skillet briefly to warm (optional). Plate each filet, top with shrimp, and spoon the lobster cream sauce over everything. Sprinkle with chopped parsley if using.
Best ways to enjoy it
- Sides: creamy mashed potatoes, buttered asparagus, sautéed green beans, or a parsnip purée pair beautifully and soak up the sauce.
- Wine pairing: full-bodied Chardonnay or a light, peppery Malbec for red lovers. Sparkling wine also brightens the richness.
- Plating: place the filet centered, rest 3–4 shrimp on top in a fan, and drizzle sauce around. Add a sprig of parsley or microgreens for color.
Storage and reheating tips
- Refrigerator: store leftovers in an airtight container for up to 2 days. Seafood sauces are perishable—consume promptly.
- Freezing: you can freeze the steak and sauce separately for up to 2 months, but texture may change; shrimp generally become rubbery when frozen and reheated—best eaten fresh.
- Reheating: gently rewarm in a skillet over low heat with a splash of cream or stock to loosen the sauce. Avoid microwaving at high power, which overcooks steak and shrimp.
Food safety notes:
- Cook shrimp until opaque (internal temp ~120–145°F as they become opaque); do not undercook shellfish. Refrigerate within 2 hours of cooking.
Pro chef tips
- Bring steaks to room temperature for 20–30 minutes before cooking so they cook evenly.
- Pat meats and shrimp very dry—this is the difference between a good sear and a steamed exterior.
- Use a cast-iron skillet to capture a superior fond for the sauce.
- Finish the sauce with a small dab of cold butter off-heat to add sheen and mellow acidity if your lobster cream is tangy.
- If using store-bought lobster cream, taste before adding salt; some brands are already seasoned.
Creative twists
- Add a splash of brandy or dry sherry after cooking the garlic for a quick pan deglaze and aromatic lift (flambé carefully if desired).
- Make it surf-and-turf with seared scallops instead of shrimp for a sweeter, luxurious bite.
- For a lighter twist, swap heavy lobster cream for a reduced lobster stock mixed with a tablespoon of Greek yogurt stirred in off-heat for tanginess.
- Spice option: add a pinch of smoked paprika or cayenne to the sauce for warmth.
Your questions answered
Q: How long will this take from start to finish?
A: About 25–35 minutes active time (depending on steak thickness and whether you make lobster stock from scratch).
Q: Can I prepare any part ahead of time?
A: You can make lobster stock or cream earlier and chill it. Season steaks ahead but let them sit at room temp 20–30 minutes before cooking. Avoid cooking shrimp until serving.
Q: Is it safe to reheat the sauce with shrimp inside?
A: Reheating shrimp frequently leads to tough texture. Reheat sauce separately and add fresh-cooked or quickly warmed shrimp if possible.
Q: What’s the best internal temperature for filet mignon?
A: Use an instant-read thermometer: 120–125°F rare, 130–135°F medium-rare, 140–145°F medium. Remember steaks rise ~5°F while resting.
Conclusion
If you’d like restaurant inspiration for plating and menu pairings while preparing this dish, check out the Main Menu – Tango Argentinian Steakhouse for ideas on how steak and sauce presentations can elevate a meal. For seafood-forward sides and brunch-style pairings that complement rich cream sauces, the Food & Brunch Menu | Esperanza Manhattan Beach offers creative combinations worth trying at home.
Filet Mignon with Shrimp and Lobster Cream Sauce
Ingredients
Main Ingredients
- 2 Filet mignon steaks (6–8 oz each) 1 per person recommended
- 12 Shrimp (16–20 count, peeled and deveined)
- 1 cup Lobster cream Ready-made or substitute with lobster stock + heavy cream
- 2 tbsp Butter For searing and sauce
- 2 cloves Garlic (minced)
- to taste Salt and black pepper For seasoning
- optional Fresh parsley For garnish
Instructions
Preparation
- Pat the filet mignon dry and season both sides generously with salt and freshly ground black pepper.
- Heat a heavy skillet (cast-iron preferred) over medium-high heat. Add a knob of butter and let it foam.
Cooking
- Sear the filets for 2–4 minutes per side depending on thickness and desired doneness: aim for 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.
- Remove steaks to a plate, tent loosely with foil, and let rest for 5–10 minutes to redistribute juices.
- In the same skillet, add more butter and lower heat to medium. Add minced garlic and cook for 20–30 seconds until fragrant.
- Add the shrimp in a single layer and cook for about 1–2 minutes per side until they turn pink and opaque.
- Pour in the lobster cream, stir to combine with the pan fond, and simmer gently for 2–3 minutes until slightly thickened.
- Taste and adjust seasoning. If desired, return the steaks briefly to warm before plating.
Serving
- Plate each filet, top with shrimp, and spoon the lobster cream sauce over. Sprinkle with chopped parsley if using.
