Filet Mignon with Cream Sauce

This luxurious filet mignon topped with a decadent shrimp and lobster cream sauce transforms an ordinary dinner into a special occasion. The tender beef paired with succulent seafood creates the ultimate surf and turf experience right in your own kitchen without the steakhouse price tag.

I created this recipe when my husband and I celebrated our anniversary at home during the pandemic. What began as a necessity has become our tradition every year because it tastes even better than what we've had at high-end steakhouses.

Ingredients

• Filet mignon steaks: choose well-marbled cuts at least 1.5 inches thick for the best flavor and texture
• Salt and freshly ground black pepper: seasoning properly enhances the natural flavors of the meat
• Olive oil: use a good quality oil with a high smoke point to properly sear the steaks
• Shallots: these provide a milder sweeter onion flavor that complements the seafood perfectly
• Garlic: fresh minced garlic adds aromatic depth to the sauce
• Shrimp: select large or jumbo shrimp for the best presentation and texture
• Lobster meat: splurge on real lobster tail meat for the authentic flavor that makes this dish special
• Dry white wine: Sauvignon Blanc or Pinot Grigio works beautifully to deglaze and add acidity
• Heavy cream: creates the silky luxurious texture that makes this sauce extraordinary
• Fresh thyme leaves: fresh herbs make all the difference in elevating the sauce
• Unsalted butter: finishing the sauce with butter adds glossiness and richness

Step-by-Step Instructions

Prepare the Steaks:

Season filet mignon generously with salt and pepper on all sides at least 15 minutes before cooking to allow the seasoning to penetrate the meat. Let them come to room temperature for more even cooking and better searing.

Perfect Sear:

Heat olive oil in a large heavy skillet until just smoking. Place steaks in the pan without crowding and cook undisturbed for 4-5 minutes until a deep brown crust forms. Flip only once and cook for another 4-5 minutes for medium-rare or until desired doneness is reached. The center should register 130°F for medium-rare.

Rest the Meat:

Transfer steaks to a warm plate and tent loosely with foil. Let them rest for at least 5 minutes while making the sauce to allow juices to redistribute throughout the meat for maximum tenderness.

Build the Sauce Base:

In the same skillet with all those flavorful beef drippings add shallots and garlic. Sauté gently until translucent and fragrant about 2 minutes being careful not to burn the garlic which would create bitterness.

Cook the Seafood:

Add shrimp and lobster pieces to the pan cooking just until the shrimp turns pink and both are barely cooked through about 2-3 minutes. Overcooking will make the seafood tough so watch carefully and remove from heat once they're just opaque.

Deglaze and Reduce:

Pour in the white wine using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let the wine bubble and reduce by half which concentrates the flavor and cooks off the alcohol.

Create the Cream Sauce:

Add heavy cream and fresh thyme stirring constantly. Allow the sauce to simmer gently for 3-4 minutes until it coats the back of a spoon. The sauce should be rich and velvety but not overly thick.

Finish with Butter:

Remove the pan from heat and swirl in the tablespoon of cold butter which adds a beautiful sheen and richness to the sauce. Taste and adjust seasoning if needed adding a pinch more salt or pepper.

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The lobster is truly the star ingredient in this dish. I discovered its importance when I tried making the sauce with just shrimp once and while delicious it lacked that distinctive sweet richness that only real lobster provides. Even a small amount elevates the entire dish to something truly memorable.

Perfect Pairings

This luxurious dish deserves thoughtful accompaniments. I recommend serving it with roasted asparagus or haricots verts and a simple risotto or garlic mashed potatoes to soak up the incredible sauce. Avoid overly complicated sides that might compete with the delicate flavors of the seafood cream sauce.

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Selecting Quality Ingredients

The secret to making this restaurant-worthy dish at home lies in ingredient selection. For the filet mignon look for USDA Choice or Prime grades with good marbling. The steaks should have a rich red color and feel firm to the touch. For seafood freshness is paramount. If using frozen shrimp or lobster thaw them slowly in the refrigerator overnight rather than using quick methods that can compromise texture.

Temperature Tips

Achieving the perfect doneness for your filet mignon makes all the difference. For reference 125°F yields rare 130°F is medium-rare 140°F is medium and 150°F is medium-well. I strongly recommend using an instant-read thermometer for precision. Remember that temperatures will rise about 5 degrees during the resting period so remove steaks from heat slightly before they reach your target temperature.

Make-Ahead Possibilities

While this dish is best served immediately you can prepare components ahead of time to streamline the cooking process. Season the steaks up to 24 hours in advance and store uncovered in the refrigerator for enhanced flavor and better searing. The shallots and garlic can be chopped earlier in the day and the seafood prepped and refrigerated. This way you can focus on the cooking technique when it's time to prepare the meal.

Frequently Asked Questions

→ How can I ensure my filet mignon is cooked to perfection?

Heat the skillet to medium-high and sear the steaks for about 4-5 minutes per side for medium-rare. Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.

→ Can I use pre-cooked shrimp or lobster?

Yes, you can use pre-cooked seafood. Add it to the sauce at the final step to avoid overcooking.

→ What’s the best wine for the sauce?

Dry white wines such as Sauvignon Blanc or Chardonnay work best. They add depth without overpowering the dish.

→ How can I keep the steaks warm while making the sauce?

Transfer cooked steaks to a plate and cover them with foil. This retains heat without further cooking the meat.

→ Can I substitute the heavy cream in the sauce?

For a lighter option, you can use half-and-half or coconut milk, but the sauce may be slightly less rich and creamy.