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This is my absolute showstopper recipe, the one I pull out when I want to make an evening feel truly special without spending a fortune at a steakhouse. It pairs a flawlessly seared filet mignon with sweet shrimp and lobster, all brought together by a creamy, decadent pan sauce. It looks and tastes incredibly luxurious, but you'll be surprised at how straightforward it is to create this unforgettable meal right at home.
I first made this for my partner's birthday, wanting to create a really memorable dinner. I was so nervous, but the way the sauce came together using all the delicious bits from the bottom of the pan was pure magic, and now it's our most requested celebration meal.
Ingredients
- Two 8 ounce filet mignon steaks: about 1.5 to 2 inches thick this cut is prized for its tenderness so look for a bright red color and some fine marbling
- One half pound large shrimp: peeled and deveined choosing larger shrimp ensures they stay juicy and don't overcook in the sauce
- One half cup cooked lobster meat: chopped for that extra touch of luxury you can often find pre cooked lobster meat at a good fish counter
- Three tablespoons unsalted butter: divided using unsalted gives you full control over the final saltiness of the dish
- Two cloves garlic: minced this is the aromatic foundation of the sauce fresh is always best
- One quarter cup dry white wine: a Sauvignon Blanc or Pinot Grigio is perfect it’s not for drinking but for deglazing the pan and adding a bright acidity
- One cup heavy whipping cream: this is the key to a rich velvety sauce don't substitute with milk or half and half
- Two tablespoons fresh parsley: chopped adds a touch of fresh color and flavor at the end
- Kosher salt and freshly ground black pepper: for seasoning the steak properly and finishing the sauce
Step by Step Instructions
- Prepare the Steaks:
- First things first, take your beautiful filet mignons out of the fridge. Pat them completely dry with a paper towel, which is the secret to getting a great crust. Season them very generously on all sides with kosher salt and freshly ground black pepper. Let them sit on the counter for about 30 minutes to come to room temperature. This helps them cook much more evenly.
- Sear the Filet Mignon:
- Get a heavy bottomed skillet, like cast iron, heating up over medium high heat. Add one tablespoon of the butter. Once it has melted and you see it shimmering, it's time. Gently place the steaks in the hot pan. You should hear a satisfying sizzle. Let them sear, undisturbed, for 4 to 5 minutes on the first side. This is how you build that gorgeous, deep brown crust. Flip them and cook for another 4 to 5 minutes for a perfect medium rare. Once cooked to your liking, remove them from the pan and place them on a plate. Tent the plate loosely with a piece of foil to rest while you make the sauce.
- Cook the Seafood:
- Lower the heat under the skillet to medium. Add another tablespoon of butter. Once it's melted, toss in the minced garlic and stir it around for about 30 seconds until you can smell its wonderful aroma. Be careful not to let it burn. Now, add the shrimp and lobster meat to the pan. Cook, stirring occasionally, for just 3 to 4 minutes. The shrimp will turn pink and curl up when they're done. Quickly remove the seafood from the pan and set it aside with the steaks.
- Build the Glorious Sauce:
- This is where the magic happens. With the pan still on medium heat, pour in the white wine. As it bubbles, use a wooden spoon to scrape up all those browned bits stuck to the bottom of the pan, that's pure flavor. Let the wine simmer and cook down until it has reduced by about half. Next, pour in the heavy cream and give it a good stir. Bring it to a gentle simmer and let it cook for 5 to 7 minutes, stirring every so often. You'll see it thicken into a beautiful, luxurious sauce that can coat the back of your spoon.
- Finish and Serve:
- Return the cooked shrimp and lobster to the pan with the sauce. Stir everything together gently to warm the seafood through, which should only take a minute or two. Give the sauce a taste and season with a little more salt and pepper if you think it needs it. To serve, place each rested steak on a plate and spoon that incredible creamy seafood sauce right over the top. Finish with a sprinkle of fresh parsley for a pop of color.
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My favorite part of this whole process is deglazing the pan with the white wine. That sizzle and the aroma that fills the kitchen as you scrape up all the flavorful bits from the steak is just intoxicating. It’s the moment you realize you're not just making a meal, you’re building layers of incredible flavor that will make the final dish unforgettable.
Storing and Reheating Leftovers
While this dish is absolutely best served fresh, you can store leftovers. Keep the steak and the sauce in separate airtight containers in the refrigerator for up to two days. To reheat, gently warm the sauce in a small saucepan over low heat until just warmed through, adding a splash of cream if it's too thick. You can reheat the steak in the sauce, but for best results, slice it thin and quickly warm it in a hot pan so it doesn't overcook.
Smart Ingredient Swaps
Don't have lobster on hand? This sauce is fantastic with just shrimp, or you could swap in some beautifully seared sea scallops or even some high quality lump crab meat stirred in at the very end. For a different flavor, try adding a handful of sliced cremini mushrooms to the pan along with the garlic to give the sauce a wonderful earthy depth.
Perfect Pairings
To complete this steakhouse dinner, serve it alongside some classic accompaniments. Creamy mashed potatoes or a simple baked potato are perfect for soaking up any extra sauce. For a green, I love simple steamed asparagus with a squeeze of lemon or some garlic sautéed spinach. A bold red wine like a Cabernet Sauvignon is the ideal partner for the rich steak and sauce.
Frequently Asked Questions
- → What's the best way to sear a filet mignon?
Ensure your steak is at room temperature and well-seasoned. Use a hot, heavy-bottomed skillet with a little butter or oil. Sear for 4-5 minutes per side for medium-rare, adjusting based on thickness and desired doneness. Don't forget to let it rest before slicing!
- → What kind of white wine is recommended for the sauce?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well. The acidity helps balance the richness of the cream sauce. Avoid overly sweet wines.
- → How can I tell when the cream sauce is ready?
The sauce should thicken enough to coat the back of a spoon. It will continue to thicken slightly as it cools. Avoid over-reducing, as it can become too thick.
- → Can I use frozen shrimp and lobster?
Fresh seafood is always preferred, but frozen can be used if properly thawed. Ensure it's completely defrosted and patted dry before cooking to achieve the best sear.
- → What are some good side dishes to serve with this?
Mashed potatoes, asparagus, roasted vegetables, or a simple green salad are all excellent choices. Consider a side that complements the richness of the main dish.
- → Can I substitute the lobster with another seafood?
Yes, absolutely! Seared scallops or lump crab meat are fantastic alternatives that provide a similar level of indulgence. Adjust cooking times as needed.