By Bring Filet Mignon with Shrimp and Lobster Cream Sauce to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Filet Mignon with Shrimp and Lobster Cream Sauce captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Filet Mignon with Shrimp and Lobster Cream Sauce becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 (6-ounce) filet mignon steaks
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
½ cup finely chopped shallots
2 garlic cloves, minced
4 ounces shrimp, peeled and deveined
4 ounces lobster meat, chopped
½ cup chicken broth
1 cup heavy cream
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter
PREPARATION STEPS
Season and Cook the Steaks:
Season the filet mignon steaks with salt and freshly ground black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat.
Add the steaks to the skillet and cook for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness.
Once cooked, transfer the steaks to a plate and cover them with foil to keep warm.
Prepare the Seafood:
In the same skillet, add the finely chopped shallots and minced garlic.
Sauté until the shallots are softened, approximately 2 minutes.
Add the shrimp and lobster meat to the skillet.
Cook until the seafood is just opaque, about 2-3 minutes.
Make the Cream Sauce:
Deglaze the pan by adding the chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and fresh thyme leaves.
Allow the mixture to simmer until the sauce has slightly thickened, about 3-4 minutes.
Remove the skillet from heat and stir in the unsalted butter until it melts and is fully incorporated.
Assemble and Serve:
Place each filet mignon steak on a serving plate.
Spoon the shrimp and lobster cream sauce over each steak.
Serve immediately.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
