Filet Mignon with Seafood Sauce

This surf and turf filet mignon with shrimp and lobster cream sauce transforms an ordinary dinner into an unforgettable feast. The tender beef paired with succulent seafood in a rich, velvety sauce creates a restaurant-quality meal right in your own kitchen.

I first created this recipe for my tenth wedding anniversary when I wanted something special but couldn't get a reservation at our favorite steakhouse. My husband declared it better than any restaurant version we'd tried, and it's become our tradition for celebrations ever since.

Ingredients

• Filet mignon steaks: Look for cuts that are at least 1.5 inches thick with good marbling for maximum tenderness and flavor
• Salt and freshly ground black pepper: The simple seasoning lets the quality of the meat shine through
• Olive oil: Use a high quality oil that can withstand high heat cooking
• Shallots: These provide a milder, more elegant flavor than regular onions
• Garlic: Fresh cloves add aromatic depth to the sauce
• Shrimp: Select large or jumbo shrimp for the best texture and presentation
• Lobster meat: You can use fresh lobster tails or frozen lobster meat for convenience
• Chicken broth: Forms the flavor base of the sauce while helping deglaze the pan
• Heavy cream: Creates the luxurious texture that makes this sauce unforgettable
• Fresh thyme leaves: The subtle herbal notes complement both the beef and seafood
• Unsalted butter: Added at the end for richness and that professional chef finish

Step-by-Step Instructions

Season the Steaks:

Take the filet mignon out of the refrigerator about 30 minutes before cooking to bring to room temperature. This ensures even cooking. Pat the steaks dry with paper towels to promote better browning. Season generously on all sides with salt and freshly ground black pepper, pressing the seasonings into the meat.

Sear the Filet Mignon:

Heat a large cast iron or heavy-bottomed skillet over medium-high heat until very hot. Add the olive oil and let it heat until it shimmers. Carefully place the seasoned steaks in the skillet, being careful not to overcrowd the pan. Cook undisturbed for 4-5 minutes until a dark golden crust forms. Flip once and cook for another 4-5 minutes for medium-rare, or adjust timing to your preferred doneness. Transfer the steaks to a warm plate and tent loosely with foil to rest while making the sauce.

Create the Flavor Base:

Without cleaning the skillet, reduce heat to medium and add the finely chopped shallots to the beef drippings. Sauté for about 1-2 minutes until they begin to soften and turn translucent. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn which would create bitterness.

Add the Seafood:

Add the shrimp and lobster meat to the skillet, arranging in a single layer. Cook for about 2 minutes, turning once, until the shrimp just begin to curl and turn pink. The seafood will continue cooking in the sauce, so be careful not to overcook at this stage.

Develop the Sauce:

Pour the chicken broth into the skillet, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let the liquid reduce by half, about 2 minutes. Slowly pour in the heavy cream while stirring continuously. Add the fresh thyme leaves and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken and coat the back of a spoon.

Finish the Sauce:

Remove the skillet from heat and add the tablespoon of cold unsalted butter. Swirl the pan gently until the butter melts completely into the sauce, creating a glossy, velvety texture. Taste and adjust seasoning with additional salt and pepper if needed.

Plate and Serve:

Place the rested filet mignon steaks on warm dinner plates. Spoon the luxurious seafood cream sauce generously over each steak, making sure to distribute the shrimp and lobster pieces evenly. Serve immediately while hot.

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This recipe holds a special place in my heart because it combines my husband's love for steak with my passion for seafood. The first time I made it, I accidentally added twice the amount of garlic but discovered it created an incredible depth of flavor that we've kept in the recipe ever since. Sometimes kitchen mishaps lead to the most delicious discoveries!

Temperature Guide for Perfect Filets

Understanding steak doneness temperatures is crucial for this recipe. For filet mignon, rare is 125°F with a cool red center, medium rare is 135°F with a warm red center, medium is 145°F with a warm pink center, and medium well is 150°F with a slightly pink center. I recommend medium rare for this dish as it showcases the beef's tenderness while complementing the delicate seafood flavors. Always use a meat thermometer inserted into the thickest part for accuracy, and remember that temperatures will rise about 5 degrees during resting.

Make It a Complete Meal

This luxurious main dish deserves equally thoughtful accompaniments. For starches, consider roasted garlic mashed potatoes, wild rice pilaf, or duchess potatoes. For vegetables, grilled asparagus, roasted Brussels sprouts with bacon, or a simple wilted spinach with lemon all complement without overwhelming the star of the show. A glass of full-bodied cabernet sauvignon or rich chardonnay makes the perfect beverage pairing. For dessert, keep it classic with crème brûlée or chocolate soufflé to maintain the elegant dining experience.

Buying and Preparing the Perfect Filet

The quality of your filet mignon makes all the difference in this recipe. Look for steaks with good marbling that are at least 1.5 inches thick with a rich red color and minimal connective tissue. Prime grade is ideal, but choice can work well too. Purchase from a reputable butcher when possible, and ask for center-cut portions from the tenderloin. Before cooking, trim any silver skin which can cause curling during cooking. For an extra special touch, you can wrap bacon around each filet, securing with toothpicks, to add another layer of flavor and ensure moisture retention during cooking.

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This dish combines elegance with ease, making it perfect for any special occasion without requiring hours of labor in the kitchen.

Frequently Asked Questions

→ What wine pairs best with this filet mignon dish?

A medium to full-bodied red wine such as Cabernet Sauvignon or Merlot pairs excellently with the rich filet mignon, while a buttery Chardonnay complements the seafood cream sauce. For the perfect balance, consider a Pinot Noir which works wonderfully with both the beef and seafood elements.

→ Can I substitute the seafood with other options?

Yes, you can substitute the shrimp and lobster with other seafood like scallops, crab meat, or even a combination of these. Just ensure whatever seafood you choose is fresh and adjust cooking times accordingly as delicate seafood cooks quickly.

→ What sides work well with this dish?

Elegant sides that complement this dish include roasted asparagus, garlic mashed potatoes, wild rice pilaf, or a simple risotto. For a lighter option, consider a fresh green salad with a lemon vinaigrette or steamed vegetables dressed with butter and herbs.

→ How do I know when my filet mignon is perfectly cooked?

For medium-rare filet mignon (recommended), cook until the internal temperature reaches 130-135°F (54-57°C). Medium doneness is 140-145°F (60-63°C). Use a meat thermometer for accuracy. Alternatively, press the steak with your finger - medium-rare should feel like the base of your thumb when touching your middle finger.

→ Can I make the sauce ahead of time?

The cream sauce can be made up to 24 hours ahead and gently reheated. However, add the seafood just before serving to prevent overcooking. If making ahead, prepare the base sauce without seafood, refrigerate, then reheat slowly and add freshly cooked seafood before serving with the steaks.

→ How can I thicken the cream sauce if it's too thin?

If your sauce is too thin, continue simmering it longer to reduce and thicken naturally. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then slowly whisk this into the simmering sauce until it reaches your desired consistency.