Filet Mignon with Shrimp and Lobster Cream: A Decadent Surf and Turf Experience

When you’re looking to elevate a special meal, few combinations can rival the luxury of Filet Mignon with Shrimp and Lobster Cream. This dish combines the rich, tender texture of a perfectly cooked filet mignon with the succulent sweetness of shrimp and lobster, all enveloped in a creamy, flavorful sauce. It’s the epitome of indulgence—an impressive surf-and-turf pairing that will make any occasion feel extraordinary.

Whether you’re celebrating a milestone event, hosting a dinner party, or simply treating yourself to a gourmet meal at home, this recipe is sure to leave a lasting impression. In this article, we’ll guide you through how to make Filet Mignon with Shrimp and Lobster Cream from start to finish, so you can create a restaurant-quality experience right in your own kitchen.

Why You’ll Love Filet Mignon with Shrimp and Lobster Cream

• Luxurious Surf and Turf: Combining two of the most prized proteins—filet mignon and seafood—creates a truly indulgent meal.
• Rich Lobster Cream Sauce: The creamy sauce made with lobster stock, heavy cream, and a touch of brandy (or cognac) brings a level of richness that complements the tender steak and seafood.
• Perfectly Balanced Flavors: The buttery filet mignon and sweet, juicy shrimp are perfectly balanced by the savory, umami-packed lobster cream sauce.
• Impressively Easy to Make: While this dish may sound complex, with a little care and attention, you can master it in your own kitchen.

What You’ll Need to Make Filet Mignon with Shrimp and Lobster Cream

This recipe is a great way to showcase high-quality ingredients, and you don’t need too many components to pull it all together. Here’s what you’ll need to make this luxurious dish:

For the Filet Mignon:

• Filet Mignon Steaks: 2 center-cut filet mignon steaks (around 6-8 ounces each), at least 1-inch thick. Look for well-marbled cuts for the best flavor and tenderness.
• Olive Oil: For searing the steaks.
• Butter: Adds richness and flavor when finishing the steaks in the pan.
• Fresh Herbs: A sprig of fresh rosemary or thyme is perfect for flavoring the steaks while cooking.
• Salt and Freshly Ground Black Pepper: To season the steaks.

For the Shrimp and Lobster Cream Sauce:

• Shrimp: 6-8 large shrimp, peeled and deveined (tail-on or tail-off, depending on your preference).
• Lobster Stock: 1/2 cup (this can be store-bought or homemade for extra flavor).
• Heavy Cream: 1 cup, for that silky, rich sauce texture.
• Lobster Meat: 3-4 ounces of lobster meat (cooked lobster tail is ideal, but you can also use lobster claw or knuckle meat).
• Shallots: 1 small shallot, finely chopped.

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