Decadent Filet Mignon with Shrimp and Lobster Cream Sauce

Filet mignon with grilled shrimp swimming in a rich lobster sauce is my go-to meal whenever I want all eyes on the table. It’s always a conversation starter and folks still talk about it days later. The buttery lobster sauce teamed up with steak and shrimp gives every bite that wow factor you can't forget.

The first time I whipped this up was for our anniversary when a dinner out wasn’t in the cards. It turned out to be a total game-changer and now it’s our favorite way to celebrate anything big or small.

Delicious Ingredients

• Lemon juice: adds a tangy lift and really wakes up the sauce
• Salt and pepper: your basic seasonings to make everything tasty
• Shrimp: use peeled and deveined, grab the fattest ones you can find
• Lobster bisque: makes the sauce rich and fancy, use what you like best
• Olive oil: gets your steak and shrimp golden on the outside and locked-in juicy
• Filet mignon steaks: pick ones with those buttery streaks of fat running through for real tenderness
• Fresh parsley for garnish: sprinkle for color and a clean flavor pop

Simple How-To Steps

Set Up For Serving:

Slice the filet across the grain, stack on plates, top with shrimp, pour on the lobster sauce, sprinkle parsley, and eat right away while hot

Let Steaks Rest:

After cooking, give your steaks a break for a few minutes so the juices don't escape when you slice

Gently Heat Lobster Bisque and Lemon:

Mix lobster bisque and lemon juice in a pan, warm them on low, and don’t let it bubble—it should stay nice and smooth

Throw Shrimp on the Grill:

Once your steak’s working, coat shrimp in olive oil and season, cook for a couple minutes each side until they look pink and curl just a bit, pull them off fast to keep them tender

Sear Filet Mignon:

Put steaks in a hot oiled skillet and cook on each side until they're deep brown and crusty, usually four to five minutes per side, only flip one time and use a thermometer if you want perfect doneness

Season Steaks:

Shake salt and pepper all over the steaks, patting it in with your hands so it holds

Fire Up the Grill:

Get that grill nice and hot over medium-high heat, so you’ll get awesome grill marks on the shrimp

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I can't skip the fresh parsley at the end. It’s not only for looks, it brings a fresh, herby taste that pulls everything together. Making this dish for my parents’ golden anniversary is a memory I hold dear, the place smelled amazing and everyone was laughing over steak and shrimp.

Keeping Leftovers

Once what’s left cools down, tuck steak and shrimp in separate sealed containers from the sauce. Pop all in the fridge up to two days. To warm up, go easy with the heat on both meat and sauce so nothing dries out or gets weird in texture.

Swap Outs

No filet mignon? Thick cut ribeye or a hearty sirloin pulls it off too. Run out of lobster bisque? Any seafood bisque made creamy will do the trick. Out of lemon? Lime steps in fine. Can’t find parsley? A few chives or a pinch of tarragon will liven things up.

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Serving Ideas

Try this with garlicky mashed potatoes or roast up some asparagus for balance. Pour a cold glass of chardonnay or a rosé to go with the meal—refreshing with the rich flavors. For a little extra, toss a lemon wedge on each plate before serving.

Backstory

Surf and turf is the classic star of American celebrations—think steak and seafood together for the ultimate treat. It’s all about enjoying some luxury at home, whether you’re celebrating or just want something special for dinner.

FAQs About the Recipe

→ How can I tell if my filet mignon is done just right?

Pop in a meat thermometer. It should read 125°F if you want rare, 135°F for medium rare, or 145°F for medium. Always give your steaks a few minutes to rest before you slice them up.

→ Can I grill shrimp straight from the freezer?

It works if you let the shrimp thaw all the way and get them really dry with a paper towel before putting them on the grill. That way, you’ll get better texture and flavor.

→ What are some good foods to serve on the side?

Go for some roasted veggies, a bright salad, or garlicky mashed potatoes. Lighter dishes balance out all that richness.

→ Could I make the lobster cream sauce earlier?

For sure. Just prep your sauce ahead, then warm it gently right before pouring it over your steaks and shrimp.

→ Do I have to grill everything or can I use another method?

You can totally grill both steak and shrimp. Just watch the grill time and keep things hot so you get a nice crust.