Description
Surf and Turf: Filet Mignon with Creamy Garlic Butter Shrimp
A decadent and flavorful dish that combines the best of land and sea for an unforgettable dining experience!
Ingredients
For the Filet Mignon:
2 filet mignon steaks
1 tablespoon olive oil
Salt and pepper to taste
For the Shrimp:
8 large shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon smoked paprika
Salt and pepper to taste
For the Garlic Butter Sauce:
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley, chopped
Instructions
Prepare the Filet Mignon:
Season the steaks 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 adjust to your preference. Remove and set aside.
Cook the Shrimp:
Toss the shrimp with olive oil, smoked paprika, salt, and pepper. In the same skillet, cook the shrimp for 2-3 minutes per side until pink and tender.
Make the Garlic Butter Sauce:
Melt butter in the skillet and sauté minced garlic until fragrant. Stir in heavy cream, Parmesan cheese, and lemon juice. Simmer until the sauce thickens slightly.
Assemble the Dish:
Place the filet mignon on a plate, top with the cooked shrimp, and drizzle the creamy garlic butter sauce over everything. Garnish with fresh parsley.
This surf-and-turf dish is a perfect way to elevate your dinner table with a touch of gourmet flair!
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, bring your steaks to room temperature for 30 minutes; this ensures even cooking. Pat them dry before seasoning generously. For the shrimp, ensure they are thoroughly dried to achieve a good sear. When searing the steak, do not move it for the first 3 minutes to develop a rich crust. After cooking, let the steak rest on a cutting board for 5-7 minutes; this allows juices to redistribute. While it rests, cook your shrimp and prepare the sauce in the same pan to capture all the flavorful fond.
Serving Suggestions
Plate this elegant dish with complementary sides that won’t overpower the main flavors. Consider creamy mashed potatoes, roasted asparagus, or a simple arugula salad with a lemon vinaigrette. For a starch to soak up the delicious sauce, serve with crusty bread or garlic bread. Presentation is key: place the rested filet mignon slightly off-center on a warm plate, artfully arrange the shrimp on top, and spoon the sauce around and over the steak. Finish with the chopped parsley and an extra twist of black pepper.
How-to Summary
In brief: Season and sear room-temperature steaks in a hot skillet until desired doneness, then set aside to rest. In the same pan, cook paprika-seasoned shrimp until pink. For the sauce, sauté garlic in butter, then whisk in cream, Parmesan, and lemon juice until slightly thickened. Assemble by topping the rested steak with shrimp and drizzling with the creamy garlic sauce.
Frequently Asked Questions
1. Can I prepare any components ahead of time? Yes, you can peel and devein the shrimp, season the steaks, and mince the garlic ahead. Cook everything fresh for the best texture and flavor.
2. What’s the best substitute for heavy cream? For a slightly lighter sauce, half-and-half can work, but simmer it gently to avoid curdling. Full-fat coconut milk is a non-dairy alternative.
3. How do I know when my filet mignon is done? Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Always rest the meat after cooking.
4. My sauce is too thin. How can I thicken it? Let it simmer a bit longer to reduce. You can also add a small pinch of flour or cornstarch slurry (mixed with cold water first) while whisking.
5. Can I use frozen shrimp? Absolutely. Thaw them completely in the refrigerator overnight, then pat them very dry with paper towels before seasoning and cooking.
Common Mistakes to Avoid
- Not Drying the Protein: Failing to pat the steak and shrimp dry prevents a proper sear and can lead to steaming.
- Overcrowding the Pan: Cook the steaks one at a time if your skillet is small to ensure a good crust forms.
- Skipping the Rest: Cutting into the steak immediately will cause the flavorful juices to run out onto the plate.
- Burning the Garlic: Sauté the minced garlic only for 30-60 seconds until fragrant. Burnt garlic will make the sauce bitter.
- Overcooking the Shrimp: Shrimp cook quickly and become rubbery if left on the heat too long. Remove as soon as they turn pink and opaque.
Conclusion
This Filet Mignon with Creamy Garlic Butter Shrimp is a restaurant-quality meal achievable in your own kitchen. By mastering a few key techniques—like proper searing, sauce reduction, and timing—you create a harmonious surf-and-turf experience that is both impressive and deeply satisfying. It’s the perfect centerpiece for a special occasion, proving that gourmet flavor doesn’t require complicated steps, just quality ingredients and careful execution. Enjoy the process and the delicious results.