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Whenever I want to impress, I pull out filet mignon finished with grilled shrimp and a rich, buttery lobster sauce. It’s fancy but not hard at all, and everyone always talks about it for days afterwards. The combo of that dreamy sauce, steak, and shrimp sticks with people—trust me, they’ll remember it.
This all started when I couldn’t land a dinner reservation for our anniversary. So I just made it up at the house, and it totally saved the evening. Now we do this whenever we’ve got something big to celebrate.
Luxe Ingredients
- Fresh parsley for topping: brings some bright color and fresh flavor
- Lobster bisque: makes your sauce super fancy, go with homemade or a really good one from the store
- Olive oil: gives everything a pretty shine and helps the steaks get brown
- Salt and pepper: these simple staples add all the punch and make a tasty crust
- Filet mignon steaks: look for cuts that have some nice marbling so they come out tender
- Lemon juice: wakes everything up and adds zing
- Shrimp: big ones are best, try to get them peeled and cleaned already
Chill Steps
- Preheat the Grill:
- Get your grill ripping hot at medium-high so it cooks shrimp super quick and gives awesome grill marks.
- Season the Steaks:
- Spread salt and pepper all over the steaks, press it in for the best flavor boost.
- Sear the Filet Mignon:
- Pour that oil into a sizzling hot pan, pop the steaks in, and sear on medium-high for about 4–5 minutes each side. Don’t toss them around. Flip once only. Want to be sure about doneness? A thermometer’s your buddy.
- Prepare and Grill the Shrimp:
- While the steaks cook, toss the shrimp with the rest of the oil, then a quick sprinkle of salt and pepper. Grill them for just a couple minutes each way until they’re pink and plump. Don’t walk away, they cook fast!
- Warm the Lobster Bisque and Lemon:
- Go ahead and pour the lobster bisque into a saucepan, squeeze in lemon, and warm it gently. Don’t let it boil so your sauce stays ultra-smooth.
- Rest and Slice the Steaks:
- Take the filets off the heat and give them a few to let the juices do their thing. Slice against the grain to keep every piece nice and soft.
- Assemble and Serve:
- Stack up slices of steak on your plates, top them with those juicy shrimp, ladle over the lobster goodness, and finish with a heap of parsley. Dig in right away.
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I always go heavy with parsley at the end. It makes it look extra fresh and the little herb kick wakes up every bite. Cooking this for my folks on their big anniversary—joking around, the pan sizzling—one of my favorite memories ever.
Leftover Know-How
Let the food chill before stashing. Keep meat and sauce in their own containers so nothing turns soggy. Slide them into the fridge and they’ll be good for two days. Warm up steak and shrimp gently, and heat the sauce slow so it stays creamy.
Swap List
No filet? Go for a nice thick sirloin or a ribeye and you’re set. Any creamy seafood bisque can pinch-hit for lobster. Lime works if you’re out of lemon. Fresh out of parsley? Try tarragon or some chives—they both give a clean finish.
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Serving Up
This meal loves cozy sides like buttery mashed potatoes or some roasted asparagus. Pour a cold glass of rosé or a chilled white, and you’ve got the richest flavors in perfect balance. Want to make it extra cute? Pop a lemon wedge on everyone’s plate.
Backstory and Vibes
Surf and turf isn’t just classic—it’s ultimate comfort food for celebrations. Putting steak with tender seafood brings a little bit of over-the-top fun. Making it at home is a shortcut to those big-night feelings whenever you want.
Common Questions
- → How do I easily know if the filet mignon’s cooked the way I want?
Stick a meat thermometer in—if you’re aiming for rare, go for 125°F, 135°F means medium rare, and 145°F is medium. Don’t forget to let steaks chill for a bit before you cut in.
- → Can you grill shrimp while they're still frozen?
For sure, just let your shrimp thaw all the way and blot them dry first so they grill up nice, not mushy.
- → What sides go awesome with this?
Fresh salads, garlicky mashed potatoes, or roasted veggies work awesome—they’re light and they let your steak and seafood take center stage.
- → Is it ok to make the lobster cream early?
Absolutely! Whip up the lobster cream in advance and just reheat it when you need it. Super handy.
- → Can I throw both the steak and shrimp on the grill?
Oh yeah. Grill the steak and shrimp together, just make sure to watch each closely and use really high heat for the best sear.