Filet Mignon with Grilled Shrimp & Lobster Sauce
Elegant surf-and-turf dish featuring tender filet mignon steaks paired with juicy grilled shrimp and finished with a rich, velvety lobster sauce—perfect for fast, impressive dinners.
Equipment
- Heavy Skillet or Grill Pan
- small saucepan
Ingredients
Main Ingredients
- 2 steaks filet mignon
- to taste salt and pepper for seasoning
- 2 tbsp olive oil divided
- 200 g shrimp peeled and deveined
- 1 cup lobster bisque
Instructions
- Step 1: Bring the filet mignon steaks to room temperature by taking them out of the fridge about 20 minutes before cooking.
- Step 2: Season both sides of the steaks generously with salt and pepper.
- Step 3: Heat 1 tablespoon of olive oil in a heavy skillet or grill pan over medium-high heat until hot.
- Step 4: Sear the filet mignon steaks for about 3–4 minutes on each side for medium-rare doneness. Adjust time for preferred doneness. Transfer steaks to a warm plate and tent with foil to rest.
- Step 5: In the same pan, add the remaining tablespoon of olive oil. Cook the shrimp for 2–3 minutes per side until pink with a slight char.
- Step 6: While shrimp cook, gently warm the lobster bisque in a small saucepan over low heat, stirring occasionally.
- Step 7: Plate each filet mignon, top with grilled shrimp, and spoon warm lobster sauce over everything. Serve immediately.
Notes
For substitutions, try ribeye or New York strip steaks, lobster tails, scallops, or grilled king oyster mushrooms instead of shrimp. Add fresh chopped parsley or chives as garnish. This dish pairs well with buttery mashed potatoes, roasted asparagus, or a crisp salad.
Store leftovers separately in airtight containers and eat within 2 days. Reheat gently to preserve texture.