Decadent Filet Mignon Surf

The very first time I tried filet mignon with decadent seafood sauce was one wild family gathering when a close buddy showed up with lobster and shrimp in tow, pushing me to try a mash-up of surf and turf. The way juicy steak took on the buttery garlic sauce, loaded with sweet chunks of lobster and shrimp, totally blew me away. It instantly felt super fancy but easygoing, perfect for making any night feel a bit more special.

The first time I gave this a go, I was pressed for time. I couldn't believe how easy it was to get such deep flavor from a few quick moves. That silky seafood sauce clung to the beef, and it made me realize surf and turf can totally work in a home kitchen.

Irresistible Ingredients

• Heavy Cream: adds rich body and helps bring everything together; for the best kick, use the real full-fat stuff
• Fresh Parsley: wakes up the dish with its green pop; go for bundles that look perky, no sad leaves
• White Wine (optional): brings a crisp edge to cut through all that creaminess; pick a dry one like Sauvignon Blanc if you want
• Butter: lets you sauté seafood and gives the sauce its glossy, smooth finish; unsalted gives you more leeway for seasoning
• Garlic: fresh and chopped is the way to go for max punch; ditch anything pre-minced to avoid bland flavor
• Lobster Meat: cut into chunks so it folds right in; fresh is awesome but frozen does the trick and saves you a trip to the coast
• Large Shrimp: peeled and cleaned up for speed; any type is great as long as it's thawed and ready to cook
• Filet Mignon: this beef cut is super tender and buttery; look for bright color and fine muscle texture with barely any fat

I always like snagging the seafood last when shopping, so it stays chilly until I'm home and ready to get started. When picking steak, I swing by a butcher because they’ll cut filets however you want, which makes cooking them so much simpler.

Cooking Walkthrough

Rest and Plate:

Give the steak a little break before slicing so its juices settle. Top with sauce right before serving for all the richness in every bite.

Simmering the Cream Sauce:

Let the cream bubble gently so flavors meld and everything thickens up into a silky coat that hugs the seafood.

Deglazing the Pan:

Pour in the wine to loosen all those tasty brown bits at the bottom. It adds a burst of flavor and depth.

Building the Seafood Base:

Fresh garlic gets sautéed fast. Then, lobster and shrimp cook in buttery goodness so they stay tender and a little sweet.

Searing the Filet Mignon:

Start with a hot pan and a little patience so the steak browns up on the outside but stays juicy inside.

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Top Highlights

Once I messed up and dumped cream in too fast, and it went weirdly lumpy. Now I know to keep the burner low and pour the cream slowly—live and learn! I also like swapping in chives sometimes; they sneak in a little onion-y zing.

Tasty Twists

• If wine’s not your thing, use lemon juice and smoked paprika for a bright and smokey tang
• Looking for heat? Throw in red pepper flakes with the garlic and crank up the flavor fireworks
• Got crab instead of lobster? You’ll save some cash and still get that sweet seafood note

Prep Ahead Tips

• Rub seasonings on and sear your steaks up to a couple hours before dinner, then leave loosely covered at room temp
• Make the seafood with garlic and butter ahead, then warm it all together with the cream later for a true time saver

Gear Tips

• Grab a hefty skillet or a cast-iron for even cooking and searing
• Use a bendy silicone spatula so you can nudge seafood around without shredding it
• An instant-read thermometer is your pal for getting steak cooked just right every time

Insider Tricks

• Let your filet rest for 5–7 minutes out of the pan. You'll keep things juicy and never dry.
• Easy on the heat! Simmer cream slow and low to dodge curdles and get that shiny look.
• Give shrimp and lobster space—if your pan's packed, do 'em in batches so they stay plump, not soggy.

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Common Questions

→ How can I keep the filet mignon juicy?

Salt and pepper well then sear the steak on each side about 3-4 minutes for medium-rare. Let it rest before cutting to lock in the juices.

→ Is the white wine in the sauce needed?

You don’t have to use white wine. Leaving it out still gives you a rich sauce with garlic, cream, and butter.

→ What’s the easiest way to cook shrimp and lobster?

Cook shrimp and lobster in butter just until shrimp turn pink and lobster is warmed through, around 2-3 minutes, so they don’t overcook.

→ How thick should the sauce be?

Simmer the cream until it’s thick enough to coat a spoon’s back nicely. This gives a smooth texture that pairs well with the steak and seafood.

→ What sides go well with this dish?

Steamed asparagus or creamy mashed potatoes work great and make a well-rounded plate.