Filet Mignon topped with shrimp makes for an elegant surf-n-turf dinner for special occasions. A restaurant quality meal that you can easily prepare at home.
Two of my favorite things to eat out for a celebration meal is either Filet Mignon or Shrimp Scampi. This recipe combines the two into one fabulous entree. It just doesn’t get any better than this!
Filet mignon with shrimp is done in a few easy steps. Start by preparing the shrimp scampi and while that is cooking sear the filet mignon in a pre-heated hot cast iron skillet. Cook to desired temperature.
Plate the filet mignon, and top with the buttery shrimp. Enjoy!!
Tips For Filet Mignon:
Preheat the cast iron skillet on high heat. Add the filet mignon and sear on all sides. This step helps to lock in the juices.
I always use a meat thermometer to avoid overcooking the steak. Take a look at this quick video from American Test Kitchen on how to check the temperature correctly on steak.
The ideal internal temperature are as follows:
– Rare: 125°F (52°C)
– Medium: 135°-140F (57°C)
– Medium well: 145°-150F (63°C)
– Well done: 160°F (71°C)
Finally, remove the filet mignons from the hot skillet, and allow them to rest for 3-5 minutes. Letting the steak rest helps redistribute the juices. Keep in mind that the steak will continue to raise in temperature, (up to 5 degrees) as it rests.
The total cooking time for filet mignon depends on a couple things. First the steak’s thickness and the cooking method used. Cooking a 1-inch thick filet mignon to medium rare usually takes approximately 4-5 minutes per side on high heat. Again, don’t forget to use a meat thermometer as you want to avoid overcooking or under cooking an expensive steak.
Try some of other recipes:
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Filet Mignon with Shrimp
Equipment
- skillet
Ingredients
Shrimp
- 8 ounces large shrimp, peel and deveined
- 1//4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons unsalted butter, divided
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
Filet mignon
- 2 6-ounce filet mignon, 1 inch thick
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola or avocado oil
Instructions
Fiet Mignon
- Remove filet mignon from refrigerator 30 minutes before cooking, to bring to room temperature.
- Pre-heat cast iron skillet over high heat for 3-5 minutes. Meanwhile, season both sides of the fillet with salt and pepper.
- Once the pan is hot, add oil. Reduce heat to medium-high and add steaks into pan, making sure they do not touch each other.
- Sear both sides. (For 1" steak, sear for 3 minutes. Turn and sear for another 3 minutes).
- If your steak is thicker than 1 inch and/or you'd like a medium to medium-well done steak: transfer the caste iron pan to the oven. Bake until desired doneness (approximately another 5-8 minutes) Use a meat thermometer and refer to the temperature in the notes below.
- Once cooked to desired temperature, remove immediately from the hot pan and transfer to a plate. Let rest, covered loosely with foil for 3-5 minutes.
Shrimp
- Season shrimp with salt and pepper. In a skillet over medium heat, add 1 tablespoon of butter. Once butter is melted and hot, add the shrimp and spread into a single layer. Cook for about 2 minutes, then turn using thongs.
- Add minced garlic to pan and continue to cook shrimp for another 1-2 minutes. Cooked shrimp will form a "U" shape and turn pink in color.
- Remove from heat and add remaining tablespoon of butter and parsley.
- Pour shrimp and garlic butter sauce over filet mignon and serve immediately. Enjoy!
This turned out really well. Loved the shrimp along with the steak. The steak was very juicy. Stephanie