By This Filet Mignon with Shrimp and Lobster Cream balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Filet Mignon with Shrimp and Lobster Cream captures the essence of drinks 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 becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the filet mignon:
4 filet mignon steaks (6-8 oz each)
2 tbsp olive oil
2 tbsp butter
Salt & pepper, to taste
2 garlic cloves, smashed
2 sprigs fresh thyme or rosemary
For the shrimp and lobster cream sauce:
1/2 lb shrimp, peeled and deveined
4 oz cooked lobster meat, chopped
2 tbsp butter
1 garlic clove, minced
1/4 cup white wine (or chicken broth)
1 cup heavy cream
1/4 cup Parmesan cheese, grated
1 tbsp lemon juice
Salt & pepper, to taste
Fresh parsley, chopped (for garnish)
PREPARATION STEPS
Prepare the filet mignon: Preheat oven to 400°F (200°C). Pat the steaks dry and season generously with salt and pepper on both sides.
Heat a cast iron skillet over medium-high heat and add olive oil. Sear the steaks for 2-3 minutes on each side until a golden crust forms.
Add butter, garlic, and thyme (or rosemary) to the skillet. Tilt the pan and spoon the melted butter over the steaks for extra flavor.
Transfer the skillet to the preheated oven and cook for 5-8 minutes, depending on your preferred doneness (5 mins for medium-rare, 8 for medium). Remove and let the steaks rest.
Make the shrimp and lobster cream sauce: In the same skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sauté until fragrant.
Add shrimp to the skillet and cook for 2-3 minutes until pink and opaque. Stir in the cooked lobster meat.
Deglaze the pan with white wine (or broth), scraping up any browned bits. Let the wine reduce slightly.
Stir in heavy cream and Parmesan cheese, and let the sauce simmer for 3-4 minutes until thickened. Add lemon juice and season with salt and pepper.
Serve: Plate the filet mignon and spoon the shrimp and lobster cream sauce over the top. Garnish with fresh parsley.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 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
Breakfast pastries; Light snacks; Fruit salad
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.
