Prep: 15 min
Cook: 20 min
Serves: 4
Why you'll love it
Combining tender filet mignon, succulent shrimp, and a rich lobster cream sauce, this surf & turf is perfect for romantic dinners, special occasions, or a gourmet meal at home. Easy steps deliver a restaurant-quality plate with minimal fuss.
Ingredients
Below is a clear, copy-friendly ingredients table grouped by component.
| Component | Ingredient | Amount |
|---|---|---|
| Filet Mignon | Filet mignon steaks | 4 x 6 oz (approx. 170 g) pieces |
| Salt & black pepper | To taste | |
| Olive oil | 1 tablespoon | |
| Butter | 2 tablespoons | |
| Shrimp | Large shrimp, peeled & deveined | 8–12 pieces |
| Salt & pepper | To taste | |
| Butter | 1 tablespoon | |
| Lobster Cream Sauce | Cooked lobster meat, chopped | 1/2 cup (approx. 75 g) |
| Butter | 1 tablespoon | |
| Garlic, minced | 1 clove | |
| Heavy cream | 1/2 cup | |
| Chicken or seafood stock | 1/4 cup | |
| Parmesan cheese, grated | 1 tablespoon | |
| Smoked paprika, lemon, parsley (optional) | Pinch / splash / to finish |
Directions
- Prep steaks: Pat filets dry, season generously with salt and black pepper.
- Cook filets: Heat a heavy skillet (cast iron preferred) over medium-high heat. Add oil and 2 tbsp butter. Sear steaks 3–4 minutes per side for medium-rare (adjust time for doneness). Remove and rest 5 minutes.
- Cook shrimp: In the same pan, add 1 tbsp butter. Season shrimp and cook 2–3 minutes per side until pink. Remove and set aside.
- Make lobster cream sauce: In a small saucepan, melt 1 tbsp butter; sauté garlic ~30 seconds. Add chopped lobster, cream, and stock. Simmer gently 3–5 minutes until slightly thickened. Stir in Parmesan, paprika, salt & pepper. Finish with a squeeze of lemon and chopped parsley if desired.
- Assemble: Place filet on plate, top with shrimp, and spoon hot lobster cream sauce over everything. Serve with mashed potatoes, rice, or roasted vegetables.
Time & Nutrition (estimate)
Total time: 35 minutes. Calories per serving: ~520 kcal (estimate).
Chef's Tips
- Use a heavy skillet (cast iron) for best sear.
- Don’t overcook the steak — remove slightly before target temp and let rest.
- If lobster meat is scarce, substitute with quality crab or a splash of lobster stock for flavor.
- To thicken sauce, simmer 1–2 minutes longer or stir in a small pat of cold butter off heat for shine.
Try it tonight! Save this recipe, share with friends, or tag me when you plate it — I'd love to see your surf & turf. 🍽️
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