Description
A decadent surf and turf recipe featuring perfectly seared filet mignon topped with succulent shrimp and lobster in a rich, creamy lobster sauce infused with garlic, smoked paprika, and white wine. Perfect for an elegant dinner that balances classic steakhouse flavors with luxurious seafood.
Ingredients
Scale
Steak
- 2 8-10 oz. filet mignon steaks (1 1/2 – 2 inches thick)
- Garlic powder, to taste
- Onion powder, to taste
- Salt, to taste
- Pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 thyme sprigs
- 2 garlic cloves
Shrimp and Lobster
- 2 medium lobster tails (shell removed, cut into 1 inch pieces)
- 1 lb large shrimp (peeled, deveined, tail off)
- All-purpose seasoning (salt, pepper, paprika, garlic powder, onion powder), for shrimp
- 1 tbsp olive oil
- 8 tbsp unsalted butter (divided usage)
Lobster Sauce
- 1/4 cup clam juice
- 1/3 cup dry white wine
- 1 1/2 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp smoked paprika
Instructions
- Season the Steak: On a clean cutting board or surface, generously season both sides of the filet mignon steaks with salt, pepper, garlic powder, and onion powder to infuse layers of flavor before cooking.
- Sear the Steaks: Heat a cast iron skillet over medium-high heat. Add 1 tbsp olive oil and, once hot, place steaks in the skillet, pressing down to ensure good contact. Cook for 2 minutes undisturbed.
- Add Butter and Aromatics: After 2 minutes, add 2 tbsp unsalted butter, garlic cloves, and thyme sprigs to the skillet. Continue cooking the steaks for an additional 3 minutes on the first side to build a rich crust.
- Flip and Cook Other Side: Using tongs, flip the steaks and cook for 4 minutes on the other side, allowing the exterior to brown evenly.
- Baste and Finish Cooking: Reduce heat to medium. Spoon the melted butter repeatedly over the steaks to keep them moist and flavorful. Cook until the internal temperature is about 5 degrees below your desired doneness, as the steaks will continue to cook during resting.
- Rest the Steaks: Remove steaks from skillet and let rest for at least 10 minutes to allow juices to redistribute, ensuring a tender and juicy result.
- Season Shrimp: In a bowl, lightly season the shrimp with all-purpose seasoning; avoid over-seasoning since shrimp naturally has flavor.
- Sear Shrimp: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a 10-inch skillet over medium heat. Add shrimp and sear for 2 minutes on one side, then flip and cook for 1 more minute. Remove shrimp and set aside.
- Sauté Lobster: To the same skillet, add 1 tbsp butter, then add lobster pieces. Sauté until lobster turns pink, roughly 3 minutes. Remove lobster and set aside with shrimp.
- Prepare Lobster Sauce: Add 6 tbsp unsalted butter to the skillet. Once melted, pour in dry white wine and clam juice. Bring to a simmer. Slowly whisk in heavy cream and return to simmer.
- Season and Simmer Sauce: Stir in salt, pepper, garlic powder, onion powder, and smoked paprika. Reduce heat to medium-low and simmer the sauce for 10 minutes, stirring occasionally to reduce and thicken without boiling over.
- Add Seafood to Sauce: Incorporate cooked shrimp and lobster into the sauce, simmering for an additional 1-2 minutes to meld flavors and heat through.
- Serve: Plate the rested steaks and generously spoon the creamy lobster sauce with shrimp and lobster over the top, serving immediately for a luxurious surf and turf experience.
Notes
- Use an instant-read thermometer to check steak doneness: Medium rare: 130–135°F, Medium: 140–145°F, Medium well: 145–150°F, Well done: 160°F and above.
- Allow steak to rest after cooking; it will continue to cook by about 5 degrees during this time.
- Do not over-season shrimp to maintain their natural flavor.
- A cast iron skillet is preferred for searing steaks to develop a better crust.
- The sauce should be simmered gently to avoid curdling the cream.
Keywords: steak with lobster sauce, filet mignon recipe, surf and turf, shrimp lobster sauce, creamy seafood sauce, skillet steak, dinner recipe