Seared Filet Mignon With Shrimp And Yuzu Lime Lobster Cream Sauce

Looking to elevate your next dinner party or simply treat yourself to an unforgettable meal? Our Seared Filet Mignon with Shrimp and Yuzu-Lime Lobster Cream Sauce is a show-stopping dish that combines tender, perfectly seared filet mignon with succulent shrimp, all enveloped in a rich and vibrant lobster cream sauce. The bright citrus notes of yuzu and lime cut through the richness, creating a harmonious balance of flavors that will tantalize your taste buds. This recipe isn’t just about cooking; it’s about creating an experience. Get ready to impress!

Ingredients You’ll Need

• Filet Mignon Steaks (2 x 200g / 7oz): We’re using filet mignon for its incredible tenderness. Look for steaks that are at least 1.5 inches thick for optimal searing and even cooking. Ensure they are well-marbled for maximum flavor.
• Large Shrimp (8, peeled & deveined, 200g / 7oz): Large shrimp provide a satisfying bite and pair beautifully with the richness of the lobster sauce. Peeling and deveining them beforehand streamlines the cooking process.
• Cooked Lobster Meat (150g / 5oz, chopped): The star of the sauce! Using pre-cooked lobster meat saves time, but feel free to cook your own if you prefer. Ensure it’s chopped into bite-sized pieces for even distribution in the sauce.
• Heavy Cream (200ml / ¾ cup): Heavy cream provides the luxurious base for our sauce. Its high fat content creates a velvety smooth texture.
• Unsalted Butter (30g / 2 Tbsp + 15g / 1 Tbsp): Butter adds richness and flavor to both the sauce and the yuzu butter swirl. Using unsalted butter allows you to control the overall saltiness of the dish.
• Shallot (1, finely minced): Shallots offer a delicate onion flavor that forms the aromatic foundation of the sauce. Finely mincing ensures it melts into the sauce seamlessly.
• Garlic (2 cloves, minced): Garlic adds a pungent aroma and savory depth to the sauce. Mincing it releases its flavors effectively.
• Olive Oil (1 Tbsp): Olive oil is used for searing the steak and sautéing the shrimp, providing a healthy fat and enhancing the browning process.
• Yuzu Juice (1 Tbsp, or substitute lemon juice): Yuzu juice offers a unique citrus flavor that is more aromatic and complex than lemon juice. If yuzu is unavailable, lemon juice is a suitable substitute, but the flavor profile will be slightly different.
• Lime Zest (from 1 lime): Lime zest adds a bright, fresh citrus aroma and flavor to the sauce, complementing the yuzu.
• Smoked Paprika (½ tsp): Smoked paprika adds a subtle smoky flavor to the steak, enhancing its savory notes.
• Sea Salt (½ tsp): Sea salt enhances the natural flavors of the ingredients.
• Freshly Ground Black Pepper (¼ tsp): Freshly ground black pepper provides a sharp, aromatic spice.
• Fresh Thyme Leaves (1 tsp): Thyme adds an earthy, herbaceous note to the sauce.
• Yuzu Butter (1 Tbsp softened butter + ½ Tbsp yuzu juice): This creates a beautiful swirl and adds an extra burst of yuzu flavor.
• Microgreens (1 tsp, for garnish): Microgreens add a pop of color, freshness, and a delicate peppery flavor.
• Toasted Sesame Seeds (1 tsp, for garnish): Toasted sesame seeds provide a nutty flavor and a delightful textural contrast.

Ingredient Substitutions

While we recommend using the ingredients as listed for the best flavor, here are a few substitutions you can make if needed:

• Yuzu Juice: As mentioned, lemon juice is a good substitute for yuzu juice.
• Filet Mignon: If filet mignon is unavailable or too expensive, you can substitute with ribeye or New York strip steaks.
• Lobster Meat: While lobster is key to the sauce, you could experiment with a high-quality crab meat, though the flavor will be different.

Detailed Instructions for Perfect Seared Filet Mignon

1. Prepare the Filet Mignon: Begin by patting the filet mignon steaks completely dry with paper towels. This is crucial for achieving a good sear. Moisture is the enemy of a beautiful crust! Season generously on both sides with sea salt, freshly ground black pepper, and smoked paprika. Don’t be shy with the seasoning – it’s what brings out the flavor.
2. Sear the Steaks: Place a heavy-bottomed cast-iron skillet (or a similar heavy skillet) over high heat. Allow the skillet to get screaming hot – this is essential for a proper sear. Add one tablespoon of olive oil to the skillet. Once the oil is shimmering (almost smoking), carefully place the seasoned filet mignon steaks into the hot skillet. Sear for 2-3 minutes per side, without moving them, to develop a deep, rich brown crust. Resist the urge to peek or move the steaks; letting them sit undisturbed is key.
3. Finish in the Oven: After searing, transfer the entire skillet (steak and all!) to the preheated oven at 180°C (350°F). Continue cooking for 5-6 minutes for medium-rare. Use a meat thermometer to ensure accuracy – an internal temperature of 54-57°C (130-135°F) is ideal for medium-rare. Once cooked, remove the skillet from the oven, tent the steaks loosely with aluminum foil, and let them rest for at least 5-10 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
4. Sauté the Shrimp: While the steak is resting, prepare the shrimp. Season them lightly with a pinch of salt and pepper. Add a splash of olive oil to the same skillet (wipe it clean if necessary) and heat over medium-high heat. Add the shrimp and sauté for 1-2 minutes per side, until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. Set the sautéed shrimp aside on a warm plate.
5. Create the Lobster Cream Sauce: In the same skillet, melt 30g (2 tablespoons) of unsalted butter over medium heat. Add the finely minced shallot and minced garlic and sauté for 2 minutes, or until they become translucent and fragrant. Add the chopped cooked lobster meat and cook for another 2 minutes, gently breaking up any larger pieces.
6. Simmer the Sauce: Pour in the heavy cream, yuzu juice, and lime zest. Reduce the heat to low and simmer for 4-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. This simmering process allows the flavors to meld and the sauce to develop a luxurious texture.
7. Finish and Season the Sauce: Stir in the fresh thyme leaves. Taste the sauce and adjust the seasoning with additional salt or pepper as needed. Remember that lobster meat is naturally slightly sweet, so you may want to balance it with a touch more acidity from the yuzu juice or lime zest.
8. Prepare the Yuzu Butter Swirl: Gently heat the softened yuzu butter (15g butter mixed with ½ tablespoon yuzu juice) until just melted. The goal is to keep it a distinct green-gold hue, not to cook it.
9. Plate and Garnish: Place a rested filet mignon in the center of a white plate. Arrange the sautéed shrimp artfully on top of the steak. Spoon a generous amount of the lobster cream sauce around the steak, allowing it to pool slightly. Drizzle the warm yuzu butter in a thin, elegant line across the sauce, allowing it to swirl naturally. Finally, sprinkle toasted sesame seeds and microgreens over the top for added texture, visual appeal, and a burst of freshness.

The Science of the Sear: Why High Heat Matters

The Maillard reaction is the key to that beautiful, flavorful crust on your filet mignon. This chemical reaction occurs between amino acids and reducing sugars when heated, creating hundreds of different flavor compounds. High heat is *essential* for triggering the Maillard reaction quickly, which is why preheating your skillet is so important. A cold or lukewarm skillet will steam the steak instead of searing it, resulting in a pale, less flavorful result. The cast iron skillet is ideal because it retains heat exceptionally well.

Yuzu and Lobster: A Flavor Pairing Explained

Yuzu, a Japanese citrus fruit, offers a unique aromatic profile that complements the sweetness of lobster beautifully. Its tartness cuts through the richness of the cream sauce, creating a balanced and refreshing flavor. The lime zest adds another layer of citrus complexity, enhancing the overall brightness of the dish. Lobster, being a delicate seafood, benefits from bright, acidic flavors that prevent it from tasting heavy or overwhelming.

Resting the Steak: The Secret to Tenderness

Allowing the steak to rest after cooking is not just a suggestion – it’s a crucial step for achieving maximum tenderness. During cooking, the muscle fibers contract, squeezing out moisture. Resting allows these fibers to relax and reabsorb the juices, resulting in a more succulent and flavorful steak. Tenting the steak with foil helps to retain some heat while still allowing steam to escape.

Lobster Cream Sauce Variations

Feel free to experiment with the lobster cream sauce! For a spicier kick, add a pinch of cayenne pepper. For a more herbaceous flavor, incorporate chopped chives or tarragon. If you don’t have yuzu juice, lemon juice is a perfectly acceptable substitute, though the flavor will be slightly different. You can also add a splash of dry sherry or white wine to the sauce for added depth.

Serving Suggestions & Wine Pairings

This Seared Filet Mignon with Shrimp and Yuzu-Lime Lobster Cream Sauce is a truly special dish, perfect for a romantic dinner or a celebratory occasion. Serve it with a side of roasted asparagus, creamy mashed potatoes, or a light and fluffy risotto. A crisp, dry white wine, such as a Sauvignon Blanc or a Pinot Grigio, pairs beautifully with the seafood and citrus flavors. Alternatively, a light-bodied red wine, like a Pinot Noir, can also complement the dish.

Frequently Asked Questions

Can I use frozen lobster meat?

Yes, you can! Just make sure to thaw it completely and pat it dry before using it in the sauce.

What if I don’t have a cast-iron skillet?

A heavy-bottomed stainless steel skillet will also work, but it may not retain heat as well as cast iron.

Can I make the sauce ahead of time?

The sauce can be made ahead of time and reheated gently over low heat. However, it’s best to add the thyme leaves just before serving to preserve their freshness.

Save this Recipe for Later!

Enjoyed this luxurious Seared Filet Mignon? Don’t forget to save this recipe to your Pinterest board for easy access later! ➡️ [Pinterest Save Button/Link]

Print