Last weekend was our anniversary, and instead of making dinner reservations, I told my husband, “Let’s eat in but let’s do it right.” Our kids were with their grandparents, and I wanted to surprise him with something elegant, indulgent, but still doable from our tiny kitchen.

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After all, nothing says “special” quite like surf and turf. I had a couple of beautiful filet mignon steaks in the freezer, and a bag of shrimp I was saving for a stir-fry. But what pushed this meal over the top? A few ounces of sweet lobster meat I picked up on sale, which turned into the dreamiest cream sauce I’ve ever made.

I’m no restaurant chef, just a mom who loves her skillet and has cooked enough to know how flavors like butter, garlic, and seafood can turn simple ingredients into something magical. I opened a bottle of wine—one for the sauce, one for me and got to work. As the steak sizzled and the cream sauce thickened, the whole kitchen filled with that cozy, savory aroma that just tells you something delicious is on its way. We ate with candles, on real plates, no TV—just good food and great company.

This recipe might sound fancy, but it’s honestly easier than making lasagna. If you’ve got a skillet and 30 minutes, you can make this. It’s my new go-to when I want to feel like a five-star cook without a mountain of dishes or a long grocery list.

Short Description

Tender filet mignon topped with juicy shrimp and buttery lobster in a rich garlic cream sauce, this upscale surf-and-turf meal is surprisingly simple to make at home.

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 cast iron or stainless steel)
Tongs or spatula
Sharp knife
Cutting board
Small bowl for seafood
Aluminum foil (for resting the steaks)

Cooking Instructions

Step 1: Season and Sear the Filet Mignon
Pat the steaks dry with paper towels, then season all sides with kosher salt and black pepper. Heat 1 tablespoon of butter in your skillet over medium-high heat.

Once hot and shimmering, place the steaks in the pan. Sear for about 3–4 minutes per side for medium-rare (internal temp around 130°F). Adjust time based on your preferred doneness. Remove steaks and tent loosely with foil to rest.

Step 2: Cook the Seafood
Lower the heat to medium. Add the remaining tablespoon of butter. Toss in the minced garlic and sauté just until fragrant about 30 seconds. Add the shrimp and lobster and stir occasionally. Cook until the shrimp are pink and opaque, around 2–3 minutes. Transfer to a bowl and set aside.

Step 3: Make the Lobster Cream Sauce
Still using the same skillet (don’t rinse it!), pour in the white wine to deglaze. Scrape up the brown bits with a wooden spoon, they’re full of flavor. Let it simmer for 1–2 minutes. Add the heavy cream, stir well, and let it bubble gently until it thickens slightly, about 3–4 minutes.

Step 4: Combine and Finish the Sauce
Return the cooked shrimp and lobster to the skillet. Stir gently to coat everything in the sauce and heat through, about 1 minute more. Taste and adjust seasoning with a pinch more salt or pepper, if needed.

Step 5: Plate and Serve
Place the rested filet mignon steaks on serving plates. Spoon a generous portion of the creamy seafood mixture over each steak. Garnish with freshly chopped parsley. Serve immediately while hot.

Why You’ll Love This Recipe

Restaurant Flavor at Home: Elegant and rich without needing a culinary degree or fancy equipment.

Surf and Turf Done Right: Juicy beef and buttery seafood meet in one unforgettable bite.

Quick for a Special Dinner: Takes less than 40 minutes from start to finish.

Versatile Pairings: Pairs beautifully with veggies, mashed potatoes, or even a glass of chilled white wine.

High Protein and Low Carb Friendly: Naturally grain-free, perfect for special diets without feeling restricted.

Mistakes to Avoid & Solutions

Overcooking the Steak: Use a meat thermometer. For medium-rare, aim for 130°F before resting.
Solution: Pull the steak from the heat just before it reaches final temp, it’ll keep cooking as it rests.

Rubbery Shrimp: They cook fast!
Solution: Watch for that pink and opaque look—don’t go past 3 minutes.

Thin Sauce: If the cream doesn’t thicken, let it simmer a bit longer, or add a tablespoon of grated Parmesan.

Breaking the Sauce: High heat can cause the cream to separate.
Solution: Keep the simmer gentle and stir frequently.

Overcrowding the Pan: This drops the pan temperature.
Solution: If your skillet is small, sear the steaks one at a time.

Serving and Pairing Suggestions

Serve with roasted asparagus, garlic mashed potatoes, or creamy risotto.

Great with a crusty bread to mop up the sauce.

Pair with a crisp white wine like Chardonnay or Sauvignon Blanc.

For a date night, plate it with candlelight and a side Caesar salad.

Works beautifully as a plated main course for guests or a cozy dinner for two.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 2 days.

Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of cream if the sauce thickens too much.

Avoid the microwave if possible, it can make the shrimp rubbery.

Freeze: Not recommended, as the cream sauce may separate when thawed.

FAQs

1. Can I use frozen shrimp and lobster?
Yes! Just thaw them completely and pat dry before cooking.

2. What if I don’t have white wine?
You can skip it or use a splash of chicken broth with a squeeze of lemon for acidity.

3. Can I use another cut of beef?
Absolutely, sirloin or New York strip are great alternatives, though filet is the most tender.

4. How do I know when the sauce is thick enough?
It should coat the back of a spoon. If it’s still runny after 5 minutes, simmer longer.

5. Is this recipe good for kids?
Yes, but you might want to go easy on the wine or skip it altogether. Mine loved it with mashed potatoes!

Tips & Tricks

Let steaks rest after cooking, it locks in the juices.

Don’t skip deglazing the pan, it adds amazing depth to the sauce.

Use wild-caught seafood when possible for better flavor and texture.

Taste the sauce before serving, sometimes a pinch more salt makes all the difference.

Serve hot—the cream sauce thickens more as it cools.

Recipe Variations

1. Garlic Cream Chicken Surf & Turf

Swap filet mignon with boneless chicken breasts

Pound chicken slightly and cook 5–6 minutes per side

Follow the same sauce recipe—delicious and budget-friendly

2. Spicy Cajun Version

Season steak and shrimp with Cajun seasoning instead of salt and pepper

Add a pinch of cayenne pepper to the cream sauce

Finish with chopped green onions instead of parsley

3. Lighter Version

Use half-and-half instead of heavy cream

Reduce butter to 1 tablespoon

Serve with sautéed spinach or steamed green beans

4. Pasta Surf & Turf

Slice the cooked steak

Toss cooked fettuccine with the shrimp-lobster sauce

Top with steak slices and a dusting of Parmesan

Final Thoughts

This filet mignon with shrimp and lobster cream sauce checks all the boxes: luxurious, flavorful, and surprisingly low-effort for something that looks this fancy on a plate.

My husband said it tasted like something from a high-end restaurant, and honestly? I agree. It felt like treating ourselves without leaving our kitchen. This will definitely be on repeat in our house, especially for birthdays, anniversaries, or whenever we need a break from taco night.

So if you’re looking for a dish that feels like a celebration, but doesn’t require culinary school credentials, I can’t recommend this enough. Pour a glass of wine, grab your skillet, and spoil yourself (and your loved ones). You deserve it.

Filet Mignon With Shrimp And Lobster Cream Sauce