Description
Creamy Surf-and-Turf Skillet
A luxurious one-pan meal featuring tender filet mignon, juicy shrimp, and a decadent garlic butter cream sauce!
Ingredients
For the Filet Mignon and Shrimp:
4 filet mignon medallions
8 large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and pepper to taste
For the Garlic Butter Cream Sauce:
3 tablespoons unsalted butter
2 garlic cloves, minced
1 cup heavy cream
1/3 cup grated Parmesan cheese
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
Instructions
Prepare the Filet Mignon:
Season the filet mignon medallions with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare or to your desired doneness. Remove and set aside.
Cook the Shrimp:
In the same skillet, melt butter and sauté the shrimp for 2-3 minutes per side until pink and tender. Remove and set aside.
Make the Garlic Butter Sauce:
Reduce the heat to medium and melt butter in the skillet. Add minced garlic and sauté until fragrant. Stir in heavy cream, Parmesan cheese, and Dijon mustard. Simmer until the sauce thickens slightly. Season with salt and pepper.
Combine:
Return the filet mignon and shrimp to the skillet, spooning the sauce over them. Simmer for 2-3 minutes to meld the flavors.
Garnish and Serve:
Sprinkle fresh parsley over the dish and serve hot with a side of mashed potatoes, rice, or steamed vegetables.
This creamy surf-and-turf skillet is a showstopper that’s perfect for impressing guests or treating yourself to a gourmet meal at home!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your filet medallions are at room temperature and your shrimp are patted dry. Heat a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until very hot. Add the olive oil, then carefully place the seasoned steaks in the pan. Do not move them for the first 3-4 minutes to achieve a proper crust. After flipping, add 1 tablespoon of butter to the pan and baste the steaks for extra flavor before removing. For the shrimp, ensure the pan is still hot but not smoking before adding the second tablespoon of butter. Cook just until opaque. When making the sauce, keep the heat at a gentle simmer after adding the cream to prevent it from breaking or scalding.
Serving Suggestions
This rich dish pairs beautifully with sides that can soak up the luxurious sauce. Creamy mashed potatoes or buttery polenta are classic choices. For a lighter option, serve over a bed of steamed asparagus or green beans. A simple arugula salad with a lemon vinaigrette provides a refreshing, acidic contrast. To elevate the presentation, serve directly from the skillet at the table, garnished with extra parsley and a final grating of Parmesan cheese.
How-to Summary
In summary: Season and sear steaks in hot oil, then set aside. Sauté shrimp in butter and set aside. In the same pan, make a sauce by cooking garlic in butter, then simmering with cream, Parmesan, and mustard until thickened. Return meat and seafood to the pan, warm through, garnish with parsley, and serve immediately.
Frequently Asked Questions
Can I use a different cut of steak? Yes, but choose tender, quick-cooking cuts like strip steak or ribeye. Adjust cooking time based on thickness.
How can I prevent the cream sauce from curdling? Keep the heat at a steady, low simmer and avoid boiling. Using full-fat heavy cream is more stable than milk or half-and-half.
What can I substitute for shrimp? Scallops or lobster tail are excellent alternatives. Adjust cook time accordingly—scallops need only 1-2 minutes per side.
Can I prepare any part ahead of time? You can mince garlic, grate cheese, and season the meat ahead. However, cook and assemble just before serving for best texture.
How do I know when the filet is done? Use a meat thermometer: 135°F for medium-rare, 145°F for medium. Let it rest for 5 minutes before slicing.
Common Mistakes to Avoid
- Crowding the Pan: Sear steaks in batches if necessary to avoid steaming them.
- Overcooking the Shrimp: They cook quickly and become rubbery if left too long. Remove as soon as they turn pink and opaque.
- Adding Cold Cream: Let the cream sit out for 15 minutes before using to prevent temperature shock when added to the pan.
- Using Pre-Grated Parmesan: It often contains anti-caking agents that can make the sauce grainy. Always grate fresh cheese.
Conclusion
This creamy surf-and-turf skillet masterfully combines land and sea into an elegant, one-pan wonder. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-quality dish that is surprisingly straightforward. The key lies in proper searing, a carefully crafted sauce, and timely assembly. It’s the perfect recipe to turn an ordinary evening into a special occasion, proving that impressive gourmet meals are well within your reach at home.