A simple, rich main dish you can make at home.
introduction
This recipe pairs tender steak with grilled shrimp and a warm lobster sauce. It tastes fancy but stays easy to cook. If you like rich pasta as a side, try a baked pasta dish like Cheesy Baked Tortellini Casserole with Meat Sauce for a full meal.
why make this recipe
Make this dish when you want a special meal that comes together fast. The steak is juicy and the shrimp adds fresh flavor. The lobster sauce makes the plate feel rich without hard work. It works for a date night or a small dinner party.
how to make Filet Mignon with Grilled Shrimp & Lobster Sauce
Start by bringing the steaks to room temperature. Sear the steaks to lock in juices. Grill the shrimp in the same pan for a bit of char. Warm the lobster bisque and spoon it over the steak and shrimp. For a fuller plate, serve with greens or a creamy side like Creamy Cajun Shrimp with Mushrooms, Spinach & Turkey Bacon.
Ingredients :
- 2 filet mignon steaks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 200 grams shrimp, peeled and deveined
- 1 cup lobster bisque
Directions :
Remove the filet mignon steaks from the refrigerator 20 minutes before cooking to allow them to come to room temperature. Season generously on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a heavy skillet or grill pan over medium-high heat. Sear the filet mignon steaks for 3–4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent loosely with foil to rest. In the same pan, add the remaining tablespoon of olive oil. Add the shrimp and cook for 2–3 minutes per side until pink, opaque, and lightly charred. Remove from heat and set aside. Gently warm the lobster bisque in a small saucepan over low heat, stirring occasionally until heated through. To serve, place each filet mignon on a plate, top with grilled shrimp, and generously spoon warm lobster sauce over the steak. Serve immediately.
how to serve Filet Mignon with Grilled Shrimp & Lobster Sauce
Place one steak on each plate. Top with the grilled shrimp. Spoon the warm lobster sauce over both. Serve with simple sides: steamed vegetables, a green salad, or mashed potatoes. Keep plates warm so the sauce stays silky.
how to store Filet Mignon with Grilled Shrimp & Lobster Sauce
Cool any leftovers to room temperature within two hours. Put them in an airtight container. Store in the fridge for up to 2 days. Reheat gently on low heat or in the oven at 300°F (150°C) until warm. Do not reheat shrimp too long or it will get tough.
tips to make Filet Mignon with Grilled Shrimp & Lobster Sauce
- Let the steaks sit at room temperature for even cooking.
- Pat the shrimp dry so they sear well.
- Use a hot pan to get a good crust on the steak.
- Rest the steak for 5–10 minutes before cutting.
- If you want a different side, try pairing with Chickpea Mushroom Meatballs with Creamy Curry Sauce for a veggie-forward option.
variation (if any)
- Use scallops instead of shrimp for a different flavor.
- Swap lobster bisque for a simple garlic butter sauce if you prefer less richness.
- Grill the steaks outdoors and finish the shrimp in the pan.
FAQs
Q: Can I use a different cut of steak?
A: Yes. Ribeye or sirloin work, but adjust cooking time for thickness.
Q: Is lobster bisque the same as lobster sauce?
A: Lobster bisque is a creamy, smooth soup. It works well as a sauce and gives rich flavor.
Q: How do I know when the steak is done?
A: Use a meat thermometer. For medium-rare aim for 130–135°F (54–57°C) before resting.
Q: Can I make this ahead?
A: You can cook the steak and shrimp ahead, but reheat very gently and add warm sauce at serving.
Conclusion
For another version and extra ideas for steak with seafood and sauce, see Steak with Shrimp and Lobster Sauce – Yel’s Kitchen.
Filet Mignon with Grilled Shrimp & Lobster Sauce
Ingredients
Method
- Remove the filet mignon steaks from the refrigerator and let them sit at room temperature for 20 minutes.
- Season the steaks generously on both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a heavy skillet or grill pan over medium-high heat.
- Sear the filet mignon steaks for 3–4 minutes per side for medium-rare, or until desired doneness.
- Transfer the steaks to a plate and tent loosely with foil to rest.
- In the same pan, add the remaining tablespoon of olive oil and cook the shrimp for 2–3 minutes per side until they are pink, opaque, and lightly charred.
- Remove the shrimp from the heat and set aside.
- Gently warm the lobster bisque in a small saucepan over low heat, stirring occasionally until heated through.
- Place each filet mignon on a plate, top with grilled shrimp, and generously spoon warm lobster sauce over them.
- Serve immediately with simple sides like steamed vegetables, a green salad, or mashed potatoes.