We had our daughter and son-in-law over last Sunday, and I knew I wanted to make something that felt like a celebration, but without spending all day in the kitchen. That’s when this surf-and-turf dish came to mind. It’s rich, elegant, and surprisingly manageable when you’re juggling conversation, a glass of wine, and hungry bellies. This recipe has become my go-to when I want to cook something that impresses without overwhelming me.

Years ago, my husband and I shared a dinner just like this on our anniversary—except back then we were sitting in a dimly lit, overpriced steakhouse where we couldn’t hear each other over the music. The filet was divine, sure, but the lobster cream sauce? That was the star.

I came home determined to replicate it in my own kitchen. Several trial runs later (and a few burnt pans, I’ll admit), I finally found the perfect balance: garlic-kissed butter, velvety cream, and tender seafood all dancing in one skillet.

This dish feels fancy, but you can pull it off with pantry staples and just a bit of care. And when your grown kids clean their plates without saying a word, just one raised eyebrow and a quiet “Wow”, you know it’s a keeper.

Short Description

Tender filet mignon paired with buttery shrimp and lobster in a velvety garlic cream sauce—this surf-and-turf dinner delivers bold flavor with simple steps. Perfect for special occasions or a luxurious weekend meal.

Key Ingredients

Main Ingredients:

2 filet mignon steaks (approx. 6 oz each)
8 large shrimp, peeled and deveined
4 oz lobster meat, chopped

Sauce and Seasonings:

1 cup heavy cream
2 tbsp unsalted butter
2 cloves garlic, minced
¼ cup dry white wine (optional but adds depth)
2 tbsp fresh parsley, chopped
½ tsp kosher salt, or to taste
¼ tsp ground black pepper, or to taste

Tools Needed

Large skillet (preferably stainless steel or cast iron)
Tongs
Sharp chef’s knife
Cutting board
Foil
Measuring cups and spoons
Wooden spoon or silicone spatula

Cooking Instructions

Step 1: Season and Sear the Filet
Pat steaks dry and season generously on all sides with kosher salt and black pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is sizzling, place the steaks in the pan.

Sear for 3–4 minutes per side until a golden crust forms. For medium-rare, internal temperature should reach 130–135°F. Remove steaks from skillet, loosely cover with foil, and let rest.

Step 2: Sauté the Seafood
In the same skillet, lower the heat to medium. Add the remaining tablespoon of butter and the minced garlic. Sauté until fragrant about 30 seconds.

Add shrimp and chopped lobster meat. Stir occasionally and cook until shrimp turn opaque and pink, about 2–3 minutes.
Transfer seafood to a plate and set aside.

Step 3: Deglaze and Make the Sauce
With the skillet still on medium heat, pour in the white wine (if using). Scrape up any brown bits, these add flavor. Slowly pour in the heavy cream while stirring. Simmer, stirring frequently, until the sauce thickens slightly (about 3–4 minutes).

Step 4: Combine and Serve
Return the shrimp and lobster to the skillet and cook for another minute to warm through. Plate the filet mignon and generously spoon the seafood cream sauce over each steak. Sprinkle chopped parsley on top and serve immediately.

Why You’ll Love This Recipe

Elegant Yet Easy: Looks like a restaurant meal, but you can make it all in one skillet.

Flavor-Packed: Savory beef, sweet shrimp and lobster, and a creamy garlic sauce—every bite is a treat.

Perfect for Special Moments: Whether it’s an anniversary or dinner with friends, this dish feels like a celebration.

Low Carb Friendly: Naturally low in carbs and packed with protein—ideal for those avoiding heavy starches.

Make-Ahead Friendly: You can prep the seafood and sauce ahead, then sear the steaks fresh before serving.

Mistakes to Avoid & Solutions

Overcooking the Steak: Filet mignon is lean and dries out quickly. Use a meat thermometer and pull it off the heat at 130°F for medium-rare.

Rubbery Shrimp: Cook just until they turn pink and opaque. Overcooking makes them tough.

Broken Sauce: If the cream starts to separate, it likely boiled too hard. Keep the heat moderate and stir often.

Using Imitation Lobster: It just doesn’t hold up the same. Splurge on the real thing, even frozen claw meat works well.

Not Deglazing the Pan: Skipping this step means missing out on all that caramelized flavor stuck to the bottom of the skillet.

Serving and Pairing Suggestions

Serve as a plated main course with roasted asparagus or garlic green beans.

Pair with creamy mashed potatoes or a simple arugula salad with lemon vinaigrette.

Wine pairing: A buttery Chardonnay or dry Champagne balances the richness beautifully.

Perfect for intimate dinners, special family gatherings, or even an elevated Sunday lunch.

Storage and Reheating Tips

Refrigerate Leftovers: Store in an airtight container for up to 2 days.

Reheat Gently: Warm in a covered skillet over low heat. Add a splash of cream or broth to keep the sauce from drying out.

Don’t Microwave Steak: It tends to overcook and lose tenderness. Always reheat slowly on the stove.

FAQs

1. Can I use frozen shrimp and lobster?
Yes, just make sure they’re fully thawed and patted dry before cooking to avoid excess moisture in the pan.

2. What can I substitute for white wine?
You can use chicken broth or even a splash of lemon juice with water for acidity without the alcohol.

3. How do I know when the cream sauce is thick enough?
It should coat the back of a spoon and leave a line when you run your finger through it.

4. Can I make this dairy-free?
You can try coconut cream or cashew cream as substitutes, but the flavor will change. Use vegan butter or olive oil.

5. Is this dish good for meal prep?
Not ideal. The steak and seafood are best cooked fresh, though you can prep the sauce and seafood earlier in the day.

Tips & Tricks

Let steaks rest at room temperature for 20 minutes before cooking for even searing.

Use a cast iron skillet for the best crust on the filet.

Chop the lobster into bite-sized pieces so they distribute evenly in the sauce.

Add a pinch of cayenne to the cream sauce if you like a little heat.

Garnish with lemon zest or microgreens for an elegant finishing touch.

Recipe Variations

Steakhouse Mushroom Twist:
Swap shrimp and lobster for sautéed mushrooms (like cremini or shiitake) and add a splash of balsamic vinegar with the wine.

Creamy Cajun Version:
Add 1 tsp of Cajun seasoning to the cream sauce and use blackened shrimp for a Southern flair.

Garlic Herb Butter Filet:
Instead of cream sauce, top the filet with a slice of homemade garlic herb butter and serve shrimp and lobster on the side.

Surf & Surf Pasta:
Slice the filet into strips and toss it with cooked linguine, shrimp, lobster, and the cream sauce for a decadent seafood pasta.

Final Thoughts

This dish is one of those rare recipes that feels like both a treat and a triumph. Every time I make it, I’m reminded that fine dining doesn’t have to mean fussy or complicated. With just a skillet and a bit of attention, you can put something spectacular on the table. The aroma of garlic, the golden crust on the steak, the richness of the sauce, it all comes together like a quiet symphony in your kitchen.

For me, meals like this aren’t just about feeding the body, they’re about sharing moments. Sitting around the table, catching up with loved ones, and savoring each bite. That’s what makes cooking worth it. Not just the flavors, but the memories they help create.

Filet Mignon With Shrimp And Lobster Cream Sauce

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Main Ingredients:
2 filet mignon steaks (approx. 6 oz each)
8 large shrimp, peeled and deveined
4 oz lobster meat, chopped
Sauce and Seasonings:
1 cup heavy cream
2 tbsp unsalted butter
2 cloves garlic, minced
¼ cup dry white wine (optional but adds depth)
2 tbsp fresh parsley, chopped
½ tsp kosher salt, or to taste
¼ tsp ground black pepper, or to taste

Instructions

Step 1: Season and Sear the Filet
Pat steaks dry, then season with salt and pepper. Heat 1 tbsp butter in a skillet over medium-high. Sear steaks 3–4 minutes per side until browned and 130–135°F for medium-rare. Remove and tent with foil.

Step 2: Sauté the Seafood
Lower heat to medium. Add remaining butter and garlic; cook 30 seconds. Add shrimp and lobster; cook 2–3 minutes until shrimp are pink. Remove and set aside.

Step 3: Make the Sauce
Deglaze skillet with white wine (if using), scraping up brown bits. Stir in cream and simmer 3–4 minutes until slightly thickened.

Step 4: Finish and Serve
Return seafood to the sauce; heat through 1 minute. Spoon over filet mignon, garnish with parsley, and serve hot.