Filet Mignon with Shrimp and Lobster Cream Sauce

Filet Mignon with Shrimp and Lobster Cream Sauce

The filets are cooked using the classic cast-iron method—hard sear, then butter-basted with garlic and herbs—before being crowned with a rich, shellfish-laden cream sauce that’s worthy of mopping up with crusty bread. Every element can be prepped ahead, making the final assembly surprisingly smooth.

Ingredients (Serves 2)

For the Filet Mignon:

• 2 filet mignon steaks (6-8 oz / 170-225g each), about 1.5-2 inches thick, tied with kitchen twine if needed

• Sea salt and freshly cracked black pepper

• 1 tablespoon high-smoke-point oil (avocado, canola, or grapeseed)

• 3 tablespoons unsalted butter

• 4 garlic cloves, smashed

• 4-5 sprigs fresh thyme or rosemary

For the Shrimp and Lobster Cream Sauce:

• 4 oz (115g) raw lobster tail meat, chopped into bite-sized chunks (about 1 small tail)

• 4 oz (115g) raw large shrimp, peeled, deveined, and cut into bite-sized pieces

• 2 tablespoons unsalted butter, divided

• 1 small shallot, finely minced

• 2 garlic cloves, finely minced

• ¼ cup Cognac or brandy (optional, but transformative)

• ½ cup seafood stock or clam juice

• 1 cup heavy cream

• 2 tablespoons freshly grated Parmesan cheese

• 1 teaspoon fresh lemon juice

• 1 tablespoon fresh chives or tarragon, finely chopped, plus more for garnish

• Pinch of cayenne pepper or a dash of Tabasco (optional)

• Salt and white pepper to taste

Instructions

1. Prep the Filets (30 minutes ahead):

• Remove the filets from the refrigerator. Pat them completely dry with paper towels. Season every surface liberally with salt and pepper. Let them rest at room temperature for 30 minutes. This ensures even cooking.

2. Make the Sauce (can be done slightly ahead and gently reheated):

• Pat the lobster and shrimp pieces very dry. Season lightly with salt and white pepper.

• In a medium saucepan or sauté pan over medium-high heat, melt 1 tablespoon of the butter. Add the lobster and shrimp pieces in a single layer. Sear for 1-2 minutes, just until opaque and lightly golden. They will finish cooking in the sauce. Remove with a slotted spoon and set aside on a plate.

• Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same pan. Add the minced shallot and cook for 2-3 minutes until softened and translucent. Add the garlic and cook for 30 seconds more.

• Deglaze (the flavor foundation): Carefully pour in the Cognac (if using), or skip to the next step. If using, tilt the pan slightly to ignite with a long lighter or simply let it bubble and reduce for 1 minute, scraping up any browned bits from the bottom.

• Pour in the seafood stock and bring to a rapid simmer. Let it reduce by half, about 3-4 minutes.

• Reduce the heat to low and pour in the heavy cream. Simmer gently, stirring often, for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

• Stir in the Parmesan cheese, lemon juice, chives, and cayenne. Taste and adjust seasoning. Return the reserved shrimp and lobster to the sauce, stirring gently to coat. Keep warm on the lowest possible heat while you cook the steaks.

3. Sear and Butter-Baste the Filets:

• Preheat your oven to 400°F (200°C). Heat a dry, heavy cast-iron skillet over high heat until it begins to smoke. Add the oil and swirl to coat.

• Lay the filets in the pan away from you. Sear without moving for 3-4 minutes until a deep, mahogany crust forms. Flip and sear the other side for 2 minutes.

• Add the butter, smashed garlic cloves, and herb sprigs to the pan. Once the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the filets with the garlic-herb butter for 1 minute.

• Transfer the skillet to the preheated oven. Roast for 4-7 minutes for medium-rare (internal temperature of 125-130°F / 52-54°C), depending on thickness. Remember the temperature will rise 5-7°F as they rest.

4. Rest and Serve:

• Transfer the filets to a cutting board or warm plate. Discard the herb sprigs and garlic. Tent loosely with foil and let them rest for a full 10 minutes.

• To serve, place each filet mignon in the center of a warm plate. Spoon the shrimp and lobster cream sauce generously over and around the steak, letting the chunks of shellfish tumble down the sides. Garnish with extra fresh chives or tarragon and a crack of black pepper.

Serving Suggestions:

• Sides: Creamy Parmesan risotto, garlic mashed potatoes, or simple steamed asparagus with lemon are all magnificent alongside, catching every drop of the sauce.

• Wine Pairing: A buttery Chardonnay or a full-bodied white Burgundy is the classic choice, but a silky Pinot Noir also plays beautifully with both the steak and shellfish.

Let me know if you’d like a recipe for a simple risotto or the perfect asparagus to complete this plate!