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This surf and turf dish pairs juicy filet mignon steaks with a rich shrimp and lobster cream sauce for an indulgent meal that feels special but is surprisingly easy to prepare. Perfect for impressing guests or elevating a weeknight dinner, this combination offers a luxurious balance of tender beef and flavorful seafood.
I first made this dish for a date night and loved how the seafood sauce turned out silky and flavorful. Now it’s my go-to for celebrating something special at home.
Ingredients
- Filet mignon steaks: Choose steaks about 6 to 8 ounces for even cooking and tenderness
- Salt and pepper: Basic seasoning to enhance the natural flavors of the steak
- Butter or oil for cooking: Butter adds richness while oil helps with a good sear
- Large shrimp: Peeled and deveined, preferably fresh or fully thawed for best texture
- Lobster meat: Chopped into bite-sized pieces; fresh or frozen works if high quality
- Heavy cream: Gives the sauce a luscious, thick texture
- Butter: Needed to sauté garlic and seafood, also enriches the sauce
- Garlic: Fresh and minced to infuse the sauce with aromatic flavor
- White wine (optional): Adds acidity and depth when deglazing
- Fresh parsley: Brightens the dish and adds a fresh finish
Step-by-Step Instructions
- Sear the Steaks:
- Season your filet mignon steaks generously with salt and pepper. Warm 2 tablespoons of butter or oil in a large skillet over medium-high heat until shimmering. Cook the steaks for 3 to 4 minutes per side for medium rare, adjusting time if you prefer a different doneness. Remove from heat and let rest on a plate so juices redistribute.
- Cook the Seafood:
- In the same hot skillet add more butter to melt and then sauté the minced garlic for about 30 seconds until fragrant but not browned. Add the shrimp and lobster pieces and cook until the shrimp turn pink and opaque, about 2 to 3 minutes. Remove the seafood to a bowl and set aside.
- Make the Cream Sauce:
- Pour in white wine if using and scrape the skillet bottom with a wooden spoon to lift the flavorful browned bits. Allow the wine to reduce slightly for a minute or two. Add heavy cream and let it simmer gently until the sauce thickens—this usually takes about 3 to 4 minutes. Return the seafood to the skillet and warm through in the sauce, coating it evenly.
- Finish and Serve:
- Place each rested filet mignon on a plate. Spoon the shrimp and lobster cream sauce generously over the steaks. Sprinkle with fresh chopped parsley for a touch of color and brightness. Serve immediately alongside creamy mashed potatoes or steamed asparagus for a complete meal.
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My favorite ingredient here has to be the lobster meat because it adds luxurious sweetness to the sauce. One family dinner, my kids couldn’t believe I cooked lobster in the same skillet as steak—it felt like a fancy restaurant treat right at home.
Storage Tips
Refrigerate leftovers in an airtight container for up to two days. Reheat gently on low heat to avoid curdling the cream sauce. Avoid microwaving directly as it may cause the sauce to separate.
Ingredient Substitutions
Shrimp can be swapped for scallops or firm white fish chunks if preferred. Use half and half or whole milk in place of heavy cream but the sauce will be lighter. If fresh lobster is not available, high-quality frozen lobster meat works well.
Serving Suggestions
This dish pairs beautifully with buttery mashed potatoes, roasted garlic green beans, or simply steamed asparagus. A crisp white wine like Sauvignon Blanc complements the cream sauce and seafood perfectly.
Cultural Context
The surf and turf concept became popular in mid-20th-century America as a way to showcase high-end land and sea ingredients together. The creamy seafood sauce here nods to French culinary influences, marrying rich cream with fresh shellfish.
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Frequently Asked Questions
- → How do I cook the filet mignon for best results?
Season the steaks well, then sear in hot butter or oil over medium-high heat about 3-4 minutes per side for medium-rare. Let them rest to retain juices before serving.
- → Can I substitute the seafood in the sauce?
Yes, large shrimp and fresh lobster meat work best, but you can swap for crab or scallops to suit your taste.
- → What is the purpose of deglazing with white wine?
Deglazing lifts the flavorful browned bits from the pan, enriching the cream sauce with depth and subtle acidity.
- → How do I know when the sauce has thickened properly?
Simmer the sauce until it lightly coats the back of a spoon, usually about 3-4 minutes. It should have a creamy, luscious texture.
- → What sides complement this dish well?
Creamy mashed potatoes, steamed asparagus, or sautéed greens balance this rich main dish perfectly.