Why You’ll Love Filet Mignon with Shrimp and Lobster Cream Sauce Recipe
This recipe delivers a perfect balance of flavors and textures. The filet mignon is buttery and tender, the shrimp add a sweet seafood contrast, and the creamy lobster sauce ties everything together with deep, indulgent flavor. It’s ideal for special occasions, date nights, or anytime you want to impress without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
filet mignon steaks
raw shrimp, peeled and deveined
butter
olive oil
garlic
heavy cream
lobster base or lobster stock
parmesan cheese
salt
black pepper
paprika
fresh parsley
Directions
Start by seasoning the filet mignon generously with salt and black pepper on both sides. Heat a skillet over medium-high heat with olive oil and butter. Sear the steaks for several minutes per side until a golden crust forms and the desired doneness is reached. Remove from the skillet and keep warm.
In the same pan, add a bit more butter if needed and sauté the garlic until fragrant. Add the shrimp, season lightly with salt and paprika, and cook until they turn pink and opaque. Remove the shrimp and set aside.
Lower the heat and pour in the heavy cream along with the lobster base or stock. Simmer gently, stirring frequently, until the sauce begins to thicken. Add the parmesan cheese and continue stirring until smooth and creamy.
Return the shrimp to the pan, then place the filet mignon back into the sauce, spooning the sauce over the top. Simmer briefly to let the flavors meld. Garnish with freshly chopped parsley before serving.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
You can substitute the shrimp with scallops for a slightly sweeter seafood profile. If lobster base is unavailable, a seafood stock with a touch of butter works well. For a lighter version, use half-and-half instead of heavy cream, keeping in mind the sauce will be slightly thinner.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop, adding a splash of cream to loosen the sauce. Avoid overheating to prevent the steak from becoming tough and the sauce from separating.
FAQs
Can I use a different cut of steak?
Yes, ribeye or sirloin can be used, though filet mignon provides the most tender result.
What doneness works best for filet mignon?
Medium-rare to medium is ideal to keep the steak juicy and tender.
Can I make the sauce ahead of time?
The sauce is best fresh, but it can be made a few hours ahead and gently reheated before serving.
Is lobster base necessary?
It adds depth, but you can substitute seafood stock if needed.
Can I use frozen shrimp?
Yes, just be sure to thaw and pat them dry before cooking.
What side dishes pair well with this recipe?
Mashed potatoes, rice, or roasted asparagus are excellent options.
Can I cook this recipe in advance for guests?
It’s best cooked close to serving time, but you can prep ingredients ahead to save time.
How do I prevent the sauce from curdling?
Keep the heat low when adding cream and avoid boiling the sauce.
Can I make this recipe gluten-free?
Yes, it is naturally gluten-free as written.
What herbs work best for garnish?
Fresh parsley is classic, but chives or thyme also work well.
Conclusion
Filet mignon with shrimp and lobster cream sauce is a show-stopping dish that brings steakhouse elegance to your own kitchen. With simple steps and rich flavors, it’s a memorable meal perfect for celebrations or indulgent evenings at home
Filet Mignon with Shrimp and Lobster Cream Sauce
Este Filete Mignon con camarones y salsa de crema de langosta es un plato elegante y lleno de sabor, perfecto para ocasiones especiales. La combinación del tierno filete, los camarones jugosos y la salsa cremosa crea una experiencia gourmet en casa.
- Prep Time: 15 minutos
- Cook Time: 25 minutos
- Total Time: 40 minutos
- Yield: 4 porciones
- Category: Plato principal
- Method: Salteado
- Cuisine: Internacional
- Diet: Halal
Ingredients
- 4 filetes mignon (de unos 170 g cada uno)
- 12 camarones grandes, pelados y desvenados
- Sal y pimienta al gusto
- 2 cucharadas de aceite de oliva
- 2 cucharadas de mantequilla
- 2 dientes de ajo, picados
- 1/4 taza de vino blanco
- 1 taza de crema espesa (nata para cocinar)
- 1/4 taza de carne de langosta cocida y picada
- 1 cucharadita de mostaza Dijon
- 1 cucharadita de jugo de limón
- Perejil fresco picado para decorar (opcional)
Instructions
- Sazona los filetes mignon con sal y pimienta por ambos lados.
- Calienta el aceite de oliva en una sartén grande a fuego medio-alto y cocina los filetes durante 3-4 minutos por cada lado para término medio, o hasta el punto deseado. Retira y reserva.
- En la misma sartén, agrega una cucharada de mantequilla y saltea los camarones durante 2-3 minutos hasta que estén rosados. Retira y reserva.
- Agrega la otra cucharada de mantequilla y sofríe el ajo durante 1 minuto.
- Vierte el vino blanco y cocina por 2 minutos para reducir un poco.
- Añade la crema espesa, la carne de langosta, mostaza Dijon y jugo de limón. Cocina a fuego medio durante 5 minutos, removiendo constantemente hasta que la salsa espese.
- Vuelve a colocar los filetes y los camarones en la sartén con la salsa para calentar todo junto durante 2-3 minutos.
- Sirve caliente, decorado con perejil fresco si deseas.
Notes
- Puedes sustituir la carne de langosta por cangrejo si lo prefieres.
- Sirve con puré de papas o vegetales asados para una comida completa.
- Asegúrate de no cocinar demasiado los camarones para que no se endurezcan.
Nutrition
- Serving Size: 1 porción
- Calories: 580
- Sugar: 2g
- Sodium: 620mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 210mg
