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Filet mignon with grilled shrimp and a rich lobster sauce is the kind of centerpiece dish I reserve for truly special occasions. Its elegance never fails to impress and every time I serve it my guests talk about it for days. The silky lobster bisque and perfectly cooked surf and turf make this meal unforgettable.
The first time I made this was for my anniversary dinner at home after failing to book a reservation. It saved the evening and now it is on our go to celebration menu.
Ingredients
- Filet mignon steaks: look for well marbled cuts for juicy tenderness
- Salt and pepper: essential for building a savory crust
- Olive oil: helps achieve a golden sear and keeps shrimp juicy
- Shrimp: peeled and deveined opt for plump fresh shrimp if available
- Lobster bisque: forms the base of the luxurious sauce high quality store bought or homemade will shine
- Lemon juice: lifts the flavors and adds brightness to the sauce
- Fresh parsley for garnish: brings a pop of color and freshness
Step-by-Step Instructions
- Preheat the Grill:
- Heat your grill to medium high so it is ready for the shrimp and gives those gorgeous grill marks
- Season the Steaks:
- Generously season the filet mignon all over with salt and pepper pressing it in to help it stick
- Sear the Filet Mignon:
- In a hot skillet add olive oil and let it shimmer then lay in the steaks Cook over medium high heat for four to five minutes on each side When you see a deep brown crust flip only once to lock in juices If you prefer a specific doneness use a thermometer for accuracy
- Prepare and Grill the Shrimp:
- While steaks sear toss shrimp with remaining olive oil salt and pepper Grill two to three minutes per side They are done when they are pink firm and slightly curled overcooking can make them rubbery
- Warm the Lobster Bisque and Lemon:
- Pour lobster bisque into a small saucepan and stir in the lemon juice Warm gently over low heat until hot but not boiling This will keep the sauce silky
- Rest and Slice the Steaks:
- Set the filet mignon aside for several minutes so the juices redistribute Slice across the grain for tender pieces
- Assemble and Serve:
- Arrange the sliced steak on plates Top each with grilled shrimp Drizzle lobster sauce over everything Finish with a generous scattering of fresh parsley and serve immediately
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Fresh parsley is my favorite touch here It not only adds color but gives a herbaceous note that elevates each bite The memory I treasure is cooking this for my parents golden anniversary the kitchen filled with laughter and the aroma of steak and shellfish
Storage Tips
Leftovers should be cooled and packed in airtight containers Keep the steak and shrimp separate from the sauce for best texture Refrigerate for up to two days When reheating warm the meat gently and reheat the bisque sauce slowly to avoid curdling
Ingredient Substitutions
If filet mignon is not available a thick cut sirloin or ribeye will work Any creamy seafood bisque can step in for lobster Use lime juice in place of lemon if needed If parsley is out of reach a sprinkle of chives or tarragon offers fresh flavor
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Serving Suggestions
Serve with garlic mashed potatoes or roasted asparagus for a balanced meal A glass of crisp white wine like chardonnay or a chilled rosé contrasts the rich steak and sauce beautifully For a festive touch add a wedge of lemon on the plate
Cultural Context
Surf and turf is a beloved classic in American restaurants especially for celebrations Pairing steak with seafood speaks to indulgence and the best of both land and sea This recipe lets you channel that special occasion feeling at home
Frequently Asked Questions
- → How do I know when the filet mignon is cooked to my liking?
Use a meat thermometer: 125°F for rare, 135°F for medium rare, 145°F for medium. Let the steaks rest before slicing.
- → Can I use frozen shrimp?
Yes, just make sure the shrimp are fully thawed and patted dry before grilling for the best texture.
- → What sides pair well with this dish?
Light salads, roasted vegetables, or garlic mashed potatoes complement the rich flavors beautifully.
- → Is it possible to prepare the lobster sauce in advance?
Absolutely. Warm the lobster bisque ahead of time and gently reheat before serving for convenience.
- → Can I cook the steaks and shrimp entirely on the grill?
Yes, both the filet mignon and shrimp can be grilled. Adjust grilling times and use high heat for a proper sear.