This elegant surf-and-turf dish pairs tender, juicy filet mignon with perfectly grilled shrimp and a rich, velvety lobster sauce. It feels restaurant-worthy yet comes together easily at home, making it ideal for special dinners or when you want to impress with minimal effort.
Why You’ll Love This Recipe
This recipe delivers a luxurious combination of flavors and textures without complicated techniques. The filet mignon is buttery and tender, the shrimp add a lightly charred seafood bite, and the lobster sauce ties everything together with creamy richness. It’s quick enough for a weeknight treat but refined enough for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 filet mignon steaks, about 200 g each
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil, divided
200 g shrimp, peeled and deveined
1 cup lobster bisque
Directions
Remove the filet mignon steaks from the refrigerator about 20 minutes before cooking so they can come to room temperature. Season both sides evenly with salt and black pepper.
Heat 1 tablespoon of olive oil in a heavy skillet or grill pan over medium-high heat. Once hot, add the steaks and sear for 3 to 4 minutes per side for medium-rare, or cook longer until your preferred doneness is reached. Transfer the steaks to a plate and loosely cover with foil to rest.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink, opaque, and lightly charred. Remove from the pan and set aside.
Pour the lobster bisque into a small saucepan and warm gently over low heat, stirring occasionally, until heated through. Do not let it boil.
To serve, place each filet mignon on a plate. Top with grilled shrimp and spoon the warm lobster sauce generously over the steak. Serve immediately.
Servings and timing
Servings: 2
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Approximate calories per serving: 520 kcal
Variations
For extra richness, finish the steaks with a small pat of butter while they rest.
You can substitute the shrimp with scallops for a slightly sweeter seafood flavor.
Add a touch of garlic or a splash of cream to the lobster sauce for deeper flavor.
Serve the dish over mashed potatoes or alongside steamed vegetables for a complete meal.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet over low heat or in the microwave at reduced power to avoid overcooking the steak and shrimp. Add a small splash of water or broth to keep the sauce from thickening too much.
FAQs
What doneness works best for filet mignon in this recipe?
Medium-rare is ideal because it keeps the filet mignon tender and juicy, but you can cook it longer if preferred.
Can I use frozen shrimp?
Yes, just make sure the shrimp are fully thawed and patted dry before cooking.
Is lobster bisque the same as lobster sauce?
Lobster bisque is a creamy soup, but it works perfectly as a rich sauce when gently warmed and spooned over the steak.
Can I grill the steaks instead of pan-searing?
Absolutely. Grill the filet mignon over high heat using the same timing, then proceed with the shrimp and sauce separately.
How do I know when the shrimp are cooked?
Shrimp are done when they turn pink, opaque, and curl slightly into a “C” shape.
Can I prepare any part of this recipe ahead of time?
You can peel and devein the shrimp and measure ingredients in advance, but cook everything fresh for best results.
What sides pair well with this dish?
Mashed potatoes, roasted vegetables, or a simple green salad complement this dish nicely.
Can I make the sauce thicker?
Yes, let the lobster bisque simmer gently for a few extra minutes to reduce slightly, stirring often.
Is this recipe suitable for special occasions?
Yes, it’s perfect for date nights, celebrations, or any meal where you want an impressive presentation.
Can I double the recipe?
Yes, simply double all ingredients and cook the steaks and shrimp in batches to avoid overcrowding the pan.
Conclusion
Filet Mignon with Grilled Shrimp & Lobster Sauce is a refined yet approachable dish that brings steakhouse elegance straight to your table. With minimal prep and bold, luxurious flavors, it’s a recipe you’ll want to return to whenever you’re craving something truly special.
Filet Mignon with Grilled Shrimp & Lobster Sauce is an elegant surf-and-turf dish featuring tender filet mignon, charred shrimp, and a creamy lobster bisque sauce. It’s simple enough to make at home, yet special enough for any occasion.
Ingredients
2 filet mignon steaks (about 200 g each)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil, divided
200 g shrimp, peeled and deveined
1 cup lobster bisque
Instructions
Remove steaks from the refrigerator 20 minutes before cooking. Season both sides with salt and pepper.
Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and cover with foil to rest.
In the same pan, add remaining olive oil. Add shrimp in a single layer and cook for 2–3 minutes per side, until pink and opaque. Set aside.
Meanwhile, warm the lobster bisque in a small saucepan over low heat, stirring occasionally. Do not boil.
To serve, place each filet mignon on a plate, top with grilled shrimp, and spoon lobster sauce over the top. Serve immediately.
Notes
Finish steaks with a pat of butter for added richness while they rest.
Substitute shrimp with scallops if preferred.
Add a splash of cream or garlic to the lobster bisque for more flavor.
Serve with mashed potatoes, roasted vegetables, or salad for a full meal.
