I love making this Filet Mignon with Shrimp and Lobster Cream Sauce when I want to treat myself or impress guests. The tender, juicy filet mignon paired with a rich, creamy seafood sauce feels like dining at a fancy restaurant but right in my own kitchen. It’s a dish that brings together indulgence and elegance in every bite.

Why You’ll Love This Recipe

What draws me to this recipe is how it combines luxurious flavors with relatively simple steps. The filet mignon cooks beautifully to a tender medium-rare, and the shrimp and lobster cream sauce adds a decadent layer of seafood richness. It’s perfect for special occasions or any time I want a gourmet meal without the fuss of complicated techniques. Plus, the creamy sauce complements the steak so well, making each bite memorable.

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 dry white wine
1 cup heavy cream
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Season the filet mignon steaks generously with salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes per side for medium-rare, adjusting time for your preferred doneness. Transfer the steaks to a plate and cover loosely with foil to keep warm.
In the same skillet, add the finely chopped shallots and minced garlic. Sauté for about 2 minutes until softened and fragrant.
Add the shrimp and lobster meat to the skillet and cook until they turn opaque, around 2-3 minutes.
Deglaze the pan with the dry white wine, scraping up any browned bits stuck to the bottom to incorporate all those flavors.
Stir in the heavy cream and fresh thyme leaves, then let the sauce simmer for 3-4 minutes until it thickens slightly.
Remove the skillet from the heat and stir in the unsalted butter until it melts completely and the sauce becomes silky.
Serve the filet mignon topped with generous spoonfuls of the shrimp and lobster cream sauce immediately.

Servings and timing

This recipe serves 4 people. Preparing and cooking this dish typically takes about 40 minutes from start to finish, including the time to cook the steaks and prepare the sauce. I find it helpful to allow the steaks to rest for a few minutes after cooking while I finish the sauce.

Variations

I like switching up the seafood sometimes — scallops or crab meat work beautifully as alternatives to shrimp and lobster. For herbs, I occasionally swap thyme for tarragon or fresh parsley to give the sauce a slightly different herbal note. If I want to skip the wine, chicken broth is a reliable substitute that still adds depth to the sauce. For an extra touch of richness, adding a tablespoon of grated Parmesan cheese while simmering the cream can’t be beat.

storage/reheating

Leftovers store well in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the sauce gently in a skillet over low heat, adding a splash of cream or broth to loosen it up if it thickens too much. The filet mignon is best enjoyed fresh, but the sauce freezes nicely for up to 2 months. I thaw it overnight in the fridge before reheating gently.

FAQs

Can I use a different cut of steak?

Yes, you can substitute ribeye, sirloin, or even New York strip steaks. Filet mignon is recommended for its tenderness but other cuts work well depending on your preference.

What can I substitute for heavy cream?

For a lighter version, I use half-and-half or a combination of milk and Greek yogurt, though the sauce will be less rich.

Is this dish gluten-free?

Absolutely. This recipe is naturally gluten-free, just make sure the white wine or broth you use doesn’t contain gluten additives.

How can I make this recipe dairy-free?

I swap heavy cream for coconut cream and use a dairy-free butter alternative to keep it creamy without dairy.

How do I achieve the perfect medium-rare filet mignon?

I let the steaks come to room temperature first, pat them dry, and cook in a hot skillet without overcrowding. Using a meat thermometer to reach 130°F internal temperature helps me get it just right.

Conclusion

This Filet Mignon with Shrimp and Lobster Cream Sauce is one of my go-to recipes when I want to create a luxurious meal at home. The combination of tender steak and decadent seafood sauce feels indulgent but is surprisingly straightforward to make. Whether for a celebration or a special weekend dinner, it never fails to impress and satisfy. I always feel like I’m treating myself when I serve this dish, and I’m confident you will too.

Filet Mignon with Shrimp and Lobster Cream Sauce

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Indulge in a restaurant-quality Filet Mignon with Shrimp and Lobster Cream Sauce that’s rich, creamy, and bursting with luxurious flavors. Perfectly cooked tender filet mignon pairs beautifully with a decadent seafood cream sauce made from shrimp, lobster, and white wine. This elegant dish is ideal for special occasions or when you want to impress guests with a gourmet meal at home.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: Approximately 40 minutes
Yield: Serves 4
Category: Main Course, Dinner, Seafood, Steak
Method: Pan-searing, Sauce simmering
Cuisine: American, Contemporary
Diet: Gluten Free

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 dry white wine
1 cup heavy cream
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter

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Instructions

Season filet mignon steaks generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add steaks and cook 4-5 minutes per side for medium-rare (adjust time for preferred doneness). Transfer steaks to plate and cover loosely with foil.
In the same skillet, sauté shallots and garlic for about 2 minutes until softened and fragrant.
Add shrimp and lobster meat, cooking until opaque, about 2-3 minutes.
Deglaze pan with white wine, scraping up browned bits from the bottom.
Stir in heavy cream and thyme leaves; simmer 3-4 minutes until sauce thickens slightly.
Remove skillet from heat; stir in butter until melted and sauce is silky.
Serve filet mignon topped with generous spoonfuls of shrimp and lobster cream sauce immediately.