Description
This classic Surf and Turf recipe features perfectly seared filet mignon steaks paired with creamy garlic lemon shrimp. The steaks are oven-finished after a flavorful crust sear, while the shrimp are cooked in a luscious Parmesan cream sauce with garlic and fresh herbs, offering a decadent and balanced meal perfect for special occasions or a luxurious dinner.
Ingredients
Scale
For the Filet Mignon Steaks
- 4 (4- to 6-oz.) filet mignon steaks (1 1/2 to 2 inches thick)
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 tbsp. olive oil
- 2 tbsp. unsalted butter, cut into 4 pieces
- 4 sprigs thyme
- 2 cloves garlic, crushed and cut in half
For the Shrimp and Sauce
- 1 lb. jumbo shrimp (21 to 25 count), peeled and deveined, tails off
- 2 tbsp. olive oil, divided
- 1/2 tsp. paprika
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 cup unsalted butter, divided
- 4 cloves garlic, finely chopped
- 1 tsp. finely chopped fresh thyme
- 1 tsp. lemon zest
- 1/4 tsp. ground black pepper
- 1/2 cup dry white wine
- 1 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
- 2 tbsp. fresh lemon juice, plus more to taste
- 2 tbsp. chopped fresh parsley
Instructions
- Prepare the Steaks: Remove steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels to remove excess moisture, which helps in forming a good sear. Season all sides generously with kosher salt and ground black pepper.
- Sear the Steaks: Heat a large cast-iron skillet over high heat until very hot. Add the olive oil and heat until it shimmers. Place the steaks in the skillet and sear without moving until a dark crust forms, about 2 minutes per side. Add one piece of butter, one sprig of thyme, and one piece of crushed garlic on top of each steak.
- Finish Cooking in the Oven: Transfer the skillet to the preheated 400°F oven. Cook the steaks for an additional 4 to 10 minutes depending on your desired level of doneness; 5 to 6 minutes will yield medium-rare. Use a meat thermometer for precision if desired.
- Rest the Steaks: Remove the steaks from the oven and transfer them to a warm plate. Tent loosely with aluminum foil and let rest for 5 to 7 minutes to allow juices to redistribute, ensuring tender, juicy meat.
- Prepare the Shrimp: While the steaks rest, toss the peeled shrimp with 1 tablespoon of olive oil, paprika, and 1/2 teaspoon kosher salt in a medium bowl to evenly coat.
- Cook the Shrimp: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook until they turn pink and curl, about 3 minutes total, flipping halfway through. Remove shrimp from skillet and set aside. Wipe out the skillet to prepare for the sauce.
- Make the Creamy Sauce: Melt 2 tablespoons of butter in the skillet over medium heat. Add finely chopped garlic, fresh thyme, lemon zest, and black pepper. Cook for about 1 minute until fragrant. Pour in the dry white wine and simmer for 2 minutes to reduce slightly.
- Add Cream and Cheese: Lower the heat to medium-low and stir in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, and cook until thickened enough to leave a trail when a spatula is dragged through it, approximately 4 to 6 minutes. Stir in grated Parmesan cheese until melted and the sauce is smooth.
- Combine and Finish: Stir in fresh lemon juice, the cooked shrimp, and the remaining 2 tablespoons of butter. Continue cooking gently, stirring occasionally, until the butter melts and shrimp are heated through. Taste and adjust seasoning with additional salt and lemon juice as desired.
- Serve: Sprinkle chopped fresh parsley over the shrimp and sauce. Plate the creamy shrimp alongside the rested filet mignon steaks and serve immediately for a gourmet surf and turf experience.
Notes
- For perfectly cooked steaks, use an instant-read thermometer and aim for 130°F for medium-rare.
- Allowing steaks to rest after cooking is essential for juicy results.
- Dry the steaks thoroughly before searing to achieve a good crust.
- Use a cast-iron skillet for the best sear and even heat distribution.
- Adjust lemon juice and seasoning in the sauce to personal taste.
- This recipe pairs beautifully with a simple green vegetable or a buttery mashed potato side.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
