Surf and Turf Deluxe

This luxurious filet mignon with shrimp and lobster cream sauce brings restaurant quality dining right to your home table. The tender beef paired with succulent seafood creates an unforgettable surf and turf experience that has become my signature dish for special occasions.

I first prepared this dish for my anniversary dinner when our plans to dine out were canceled due to a snowstorm. My partner was so impressed that we now prefer this homemade version to any restaurant offering.

Ingredients

• Filet mignon steaks: select center cut with good marbling for the best flavor and tenderness
• Shrimp peeled and deveined: fresh or frozen both work well but fresh offers superior texture
• Lobster meat chopped: tail meat provides the sweetest flavor profile
• Heavy cream: creates the luxurious sauce base that ties everything together
• Butter: use unsalted to control the seasoning level
• Garlic minced: fresh provides the most aromatic foundation for the sauce
• White wine optional: adds depth and acidity to balance the rich cream
• Fresh parsley chopped: brightens the dish with color and fresh herbaceous notes
• Salt and pepper: kosher salt and freshly cracked pepper offer the best flavor enhancement

How To Make Filet Mignon with Shrimp and Lobster

Season the Steaks:

Season your filet mignon generously with salt and pepper on all sides including the edges. Allow them to come to room temperature for about 20 minutes before cooking for more even doneness.

Sear the Steaks:

Heat a heavy cast iron skillet over high heat until smoking hot. Add a tablespoon of butter and immediately place the steaks in the pan. Cook for 3 to 5 minutes per side for medium rare depending on thickness. Use tongs to sear the edges briefly. Remove to a warm plate and tent loosely with foil to rest.

Cook the Seafood:

In the same skillet without cleaning it lower the heat to medium and add two tablespoons of butter. Once melted add the minced garlic and cook for 30 seconds until fragrant but not browned. Add the shrimp in a single layer cooking for 2 minutes then flip and add the lobster meat. Cook for another 2 minutes until shrimp are pink and lobster is warmed through. Remove seafood to a plate.

Create the Sauce:

Deglaze the skillet with a splash of white wine if using scraping up all the flavorful bits from the bottom of the pan. Let it reduce by half then add one cup of heavy cream. Allow to simmer gently for 5 to 6 minutes until the sauce coats the back of a spoon. Season with salt and pepper to taste.

Combine and Serve:

Return the seafood to the sauce gently folding it in to warm through. Place each rested filet mignon on a warmed plate then generously spoon the seafood cream sauce over and around the steak. Sprinkle with fresh chopped parsley right before serving.

The lobster truly transforms this dish from excellent to extraordinary. I discovered this ingredient addition after a fishing trip to Maine when we had leftover lobster from our beach cookout. The sweet lobster meat creates the perfect contrast to the rich beef flavor of the filet.

Perfect Temperature Guide

Achieving the perfect doneness for your filet mignon is crucial for this luxurious dish. For rare cook to an internal temperature of 125°F then rest. For medium rare aim for 135°F after resting which means removing from heat at 130°F. Medium doneness requires 145°F after resting. I personally prefer medium rare as it maintains the tenderness while providing enough structure to stand up to the sauce.

Wine Pairing Suggestions

The richness of this dish calls for a wine that can stand up to both the beef and seafood components. A full bodied red like Cabernet Sauvignon complements the filet mignon beautifully while a buttery Chardonnay enhances the seafood cream sauce. For a versatile option that works with both elements try a Pinot Noir with moderate tannins and good acidity. I often serve this dish with a special bottle of Oregon Pinot Noir that has enough body for the beef while maintaining the elegance needed for the delicate seafood.

Make Ahead Options

This impressive dish can be partially prepared in advance to reduce stress during dinner parties. Season the steaks up to 24 hours ahead and keep refrigerated until 30 minutes before cooking. The seafood can be prepped earlier in the day. The sauce base can be made a few hours ahead and gently reheated before adding the seafood. Just be careful not to overcook the shrimp and lobster when reheating as they can quickly become tough. I've learned through multiple dinner parties that this approach allows me to enjoy my guests while still presenting a restaurant quality meal.

Recipe FAQs

→ What wine pairs best with this surf and turf dish?

A full-bodied red wine like Cabernet Sauvignon complements the filet mignon, while a buttery Chardonnay works well with the seafood elements. For a versatile pairing that bridges both components, consider a Pinot Noir or a sparkling wine.

→ Can I prepare any components ahead of time?

You can clean and prep the seafood up to a day ahead, storing it properly refrigerated. The cream sauce base can be partially prepared beforehand, but for best results, finish cooking the steaks and complete the sauce just before serving.

→ What's the ideal cooking temperature for the filet mignon?

For medium-rare filet mignon, cook to an internal temperature of 130-135°F (54-57°C). Medium would be 140-145°F (60-63°C). Use a meat thermometer for precision, and remember the temperature will rise slightly during resting.

→ What can I substitute if I don't have lobster?

If lobster isn't available, you can substitute with scallops, crab meat, or additional shrimp. Each will provide a different flavor profile but will still create a delicious seafood component to complement the steak.

→ What sides work well with this dish?

Classic accompaniments include garlic mashed potatoes, roasted asparagus, or sautéed spinach. A simple risotto also pairs beautifully, allowing the richness of the main dish to shine while providing a complementary texture.

→ How do I ensure my seafood doesn't become overcooked?

Cook shrimp just until they turn pink and opaque, which takes only 2-3 minutes. Lobster meat, if already cooked, needs only to be warmed through. If using raw lobster, it should cook until just opaque, which takes about 3-4 minutes depending on size.