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If I want to pull off something impressive for dinner, filet mignon topped with grilled shrimp and that buttery lobster sauce never lets me down. It hits just the right note—simple yet fancy. I always hear folks talk about that luscious sauce and the awesome combo of steak and shrimp long after dinner's over.
I came up with this at home after missing out on booking an anniversary dinner. It totally saved the day, and now it’s my favorite go-to for any big occasion.
Delicious Ingredients
- Fresh parsley to top it off: adds bright color and a fresh bite
- Lobster bisque: get the tastiest kind you can find, or go homemade if you're up for it; it makes the sauce extra special
- Olive oil: gives the steaks a good sear and helps shrimp turn glossy
- Salt and pepper: must-haves for seasoning and that tasty steak crust
- Filet mignon steaks: pick ones with marbling—they turn out way more tender
- Lemon juice: perks up the whole dish and gives it zing
- Shrimp: go for big ones, already peeled and cleaned if you want easy prep
Easy How-To
- Preheat the Grill:
- Crank up your grill to medium-high to start, so you get those top-notch char marks and fast-cooked shrimp.
- Season the Steaks:
- Rub the filets all over with salt and pepper. Press it in so the flavor sticks.
- Sear the Filet Mignon:
- When the oil's nice and hot in your pan, lay down the steaks. Sear them for 4-5 minutes per side—keep them still, flip only once. Use a meat thermometer if you want to be sure about doneness.
- Prepare and Grill Shrimp:
- As the steaks cook, toss your shrimp with leftover olive oil plus salt and pepper. Grill each side for just a couple of minutes until they're plump and turn pink. Don’t let them go too long—nobody likes rubbery shrimp.
- Warm the Lobster Bisque and Lemon:
- Heat the lobster bisque gently in a small pan, mix in the lemon juice, but don’t let it boil. A gentle heat keeps that sauce super smooth.
- Rest and Slice the Steaks:
- Let the steaks hang out for a bit so the juices settle in. Cut against the grain for the softest pieces.
- Assemble and Serve:
- Layer steak slices on plates, pile on shrimp, pour lots of that rich lobster sauce over everything, then hit it with plenty of parsley. Don't wait—dig in while it's hot.
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Parsley at the end is key for me—it adds a fresh pop that brightens up every bite. Cooking this with my folks for their big anniversary is a memory I love. All of us in the kitchen, laughing, steaks sizzling, shrimp hitting the grill.
Leftover Tips
Wait for everything to cool first, then put the sauce and the meat in separate airtight containers. Pop them in the fridge for two days max. Reheat steak and shrimp slow and gentle, and warm the sauce nice and easy so it doesn’t split.
Ingredient Swaps
Can't find filet mignon? Ribeye or sirloin works great, just cut it nice and thick. Any creamy seafood bisque fills in for lobster just fine. No lemon around? Try lime instead. If parsley's missing, chives or tarragon have that fresh kick, too.
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Serving Styles
This meal is made for classic sides like mashed potatoes or roasted veggies. Pour a chilled glass of white wine or rosé—it cuts through the richness. Wanna go all out? Add a lemon wedge to every dinner plate for some extra flair.
Story Behind the Dish
Surf and turf has always been about celebrating. Steak and seafood together just feel a bit extra in the best way. Making it at home turns any night into something worth remembering, no fancy restaurant needed.
Common Questions
- → How do I tell if the filet mignon's cooked to my liking?
Grab a meat thermometer. Want it rare? Go for 125°F. For medium rare, 135°F does it, or 145°F gets you a nice medium steak. Let the meat rest before cutting into it.
- → Do I need to thaw shrimp before grilling them?
Yeah, you'll want to give the shrimp a bit to thaw out, then dab them dry with paper towels so you get the right grill on them.
- → Know any awesome sides to eat with this?
Whip up a crisp salad, mash some garlicky potatoes, or roast any veggies you like—these sides will balance all that savory steak and seafood.
- → Is it cool to make the lobster sauce a day early?
For sure! Make the lobster bisque ahead of time and heat it up right before serving. So much less stress.
- → Can I use the grill for both the steak and the shrimp?
Absolutely. Throw both on the grill together, just watch their cook times—high heat gives both a tasty sear.