Filet Mignon with Lobster Sauce

This indulgent surf and turf creation transforms a regular dinner into a restaurant-worthy experience without the hefty price tag. The buttery tenderness of filet mignon pairs magnificently with the rich seafood cream sauce, creating a dish that feels celebratory yet is surprisingly approachable.

I first made this recipe for my anniversary dinner when our favorite steakhouse was fully booked. My husband declared it better than any restaurant version, and now it's become our tradition for celebrating life's special moments at home.

• Filet mignon steaks: Choose thick cuts at least 1.5 inches for best results and always bring to room temperature before cooking
• Shrimp: Look for fresh or properly thawed medium to large size for the perfect texture and bite
• Lobster meat: Claw and knuckle meat works beautifully and is more affordable than tails
• Shallots: These provide a milder onion flavor that complements seafood without overpowering
• Dry white wine: Sauvignon Blanc or Pinot Grigio work wonderfully to deglaze and add acidity
• Heavy cream: Creates the luxurious base for the sauce, full-fat is essential here
• Fresh thyme: Brings a subtle earthy note that bridges the beef and seafood flavors

Season the Steaks:

Generously season filet mignon with salt and freshly ground black pepper on all sides. Allow steaks to sit at room temperature for 15-20 minutes before cooking for more even results. The seasoning forms a delicious crust when seared properly.

Sear the Perfect Steak:

Heat olive oil in a large skillet until it shimmers but doesn't smoke. Place steaks carefully into the hot pan allowing space between them. Cook undisturbed for 4-5 minutes until a deep brown crust forms then flip once and cook another 4-5 minutes for medium-rare. Transfer to a plate and tent loosely with foil to rest.

Build the Aromatic Base:

In the same skillet with all those flavorful brown bits add shallots and garlic. Sauté gently until they become translucent and fragrant about 2 minutes stirring occasionally to prevent burning. This aromatic foundation will infuse the entire sauce.

Add the Seafood:

Add shrimp and lobster pieces to the skillet spreading them evenly. Cook just until they begin to turn pink and opaque approximately 2-3 minutes. Be careful not to overcook as they will continue cooking in the sauce. The seafood should retain a slight bounce when pressed.

Create the Sauce:

Pour in white wine to deglaze the pan scraping up all the flavorful browned bits from the bottom with a wooden spoon. Allow wine to reduce by half before adding the heavy cream and fresh thyme. Simmer gently until the sauce coats the back of a spoon about 3-4 minutes.

Finish with Butter:

Remove pan from heat and swirl in the tablespoon of cold butter until completely melted and incorporated. This technique called mounting with butter gives the sauce an incredible silky texture and brilliant sheen making it restaurant-quality.

The lobster is truly the crown jewel of this dish. I discovered through trial and error that chopped lobster meat works better than whole tails as it distributes more evenly throughout the sauce. Once when making this for my parents' anniversary I splurged on fresh Maine lobster instead of frozen and the difference in sweetness was remarkable.

Perfect Wine Pairing

This luxurious dish deserves an equally special wine companion. A creamy California Chardonnay stands up beautifully to the richness of the sauce while complementing the seafood. For red wine lovers a light-bodied Pinot Noir works surprisingly well bridging the gap between the tender beef and delicate seafood flavors without overwhelming either component.

Make-Ahead Options

While this dish is best served immediately you can prep several components ahead of time to streamline dinner service. The seafood can be cleaned and prepped up to 24 hours in advance. The sauce base can be started early in the day up through the wine reduction stage then refrigerated. When ready to serve simply reheat the base add the cream and seafood and proceed with the recipe while your steaks are resting.

Elegant Plating Suggestions

For a restaurant-worthy presentation place the filet in the center of a warmed dinner plate. Spoon the seafood cream sauce around the steak allowing some to pool slightly on one side. Arrange a few reserved shrimp and lobster pieces artfully atop the steak and garnish with a small sprig of fresh thyme. A light dusting of freshly cracked black pepper adds a final sophisticated touch.

Frequently Asked Questions

→ How do I cook filet mignon to medium-rare?

Season the filet mignon with salt and pepper. Sear in a hot skillet over medium-high heat for about 4-5 minutes on each side until the internal temperature reaches 135°F (57°C), then let it rest for a minute before serving.

→ Can I substitute lobster in the sauce?

You can substitute lobster with crab meat or scallops for a similar seafood-rich flavor. Adjust cooking times as needed to avoid overcooking.

→ What type of wine is best for this recipe?

A dry white wine like Sauvignon Blanc or Chardonnay is ideal for enhancing the cream sauce without overpowering its delicate flavors.

→ How should I prepare the shrimp before cooking?

Peel and devein the shrimp, ensuring they are clean before cooking. Smaller shrimp can be left whole, while larger ones can be cut into bite-sized pieces.

→ Can I prepare the sauce ahead of time?

Yes, you can prepare the sauce earlier in the day and reheat it gently on low heat before serving. Add a splash of cream or broth if it thickens too much during storage.