Surf & Turf Filet with Garlic Shrimp & Creamy Pan Gravy

It’s date night and you want something special. This Surf and Turf Filet delivers steakhouse quality at home. You can skip the expensive bill tonight. This meal is incredibly rich and satisfying.

Too tired for a complicated multi-course meal? This recipe keeps things simple and elegant. You get tender beef and succulent shrimp in one pan. It is the ultimate weekend treat for your family.

Why You’ll Make This Again

You will love how fast this comes together. It is perfect for a romantic winter dinner by the fire. The flavors are bold and the cleanup is minimal. You only need one main skillet for the whole meal.

This dish is ready in 35 minutes from start to finish. It is reliable enough for holiday hosting. Your guests will think you spent hours in the kitchen. It is a high-protein meal that feels like a total indulgence.

How This Comes Together

We use one skillet to build layers of flavor. First, you sear the steaks to develop a crust. Then, the shrimp cook quickly in the same pan. The final sauce uses the browned bits for extra depth. It is a foolproof method for any home cook.

What You’ll Need

Gather these simple ingredients for your Surf and Turf Filet masterpiece.

• 2 (6 oz) Filet Mignon steaks
• 0.5 lb Large shrimp, peeled and deveined
• 1 tbsp Olive oil
• 3 tbsp Unsalted butter, divided
• 3 cloves Garlic, minced
• 0.5 tsp Kosher salt
• 0.5 tsp Black pepper
• 0.25 cup Beef broth
• 0.25 cup Dry white wine
• 0.5 cup Heavy cream
• 1 tsp Fresh parsley, finely chopped

Step-By-Step Directions

1. Season steaks generously with salt and pepper on all surfaces.
2. Heat olive oil and 1 tablespoon of butter in a cast-iron skillet.
3. Sear the filets for 4 to 5 minutes per side for medium-rare.
4. Transfer steaks to a cutting board and tent loosely with foil.
5. In the same skillet, add 1 tablespoon of butter and the shrimp.
6. Sauté for 2-3 minutes until pink, then remove and set aside.
7. Add minced garlic to the skillet and cook for 30 seconds.
8. Deglaze the pan with white wine and beef broth.
9. Simmer the liquid until it has reduced by half.
10. Whisk in heavy cream and the final tablespoon of butter.
11. Return the shrimp to the pan briefly to coat in sauce.
12. Plate the filets and top with the shrimp and cream sauce.

How to Serve It

Plate your steaks while they are hot and juicy. Spoon extra garlic cream sauce over everything. Pair this with roasted asparagus or garlic mashed potatoes. A crisp green salad balances the rich flavors perfectly. This is impressive enough for guests but easy for two.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat gently on the stove over low heat. Avoid the microwave to keep the shrimp tender. Freezing is not recommended for this cream-based sauce. Always check that the steak reaches a safe temperature.

Make It Even Better (Pro Tips)

• Don’t skip resting the meat for at least five minutes.
• Pat the steaks dry before seasoning for a better crust.
• Use a cast-iron skillet for the most even heat distribution.
• Avoid burning the garlic by keeping the heat at medium.
• Use a meat thermometer to ensure the perfect steak doneness.
• Choose wild-caught shrimp for the best possible flavor.
• Add a squeeze of lemon juice for a bright finish.

Easy Ways to Change It Up

• Swap the white wine for extra beef broth if preferred.
• Try using scallops instead of shrimp for a different twist.
• Add a pinch of red pepper flakes for a spicy kick.
• Use ribeye steaks if you prefer a more marbled cut.

Quick Questions

Can I make this without alcohol?

Yes, you can substitute the wine with more beef broth. You can also use a splash of white grape juice. The acidity helps cut through the heavy cream nicely.

How do I know when the shrimp are done?

Shrimp cook very quickly, usually in about three minutes. They should turn pink and form a C-shape. Do not overcook them or they will become rubbery.

I hope you enjoy this fancy but easy meal. It is one of my favorite ways to celebrate. Let me know how your steak turns out!

— Ethan

Surf & Turf Filet with Garlic Shrimp & Creamy Pan Gravy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Calories: 845

Ingredients Method

Ingredients

  

• 2 (6 oz) Filet Mignon steaks
• 0.5 lb Large shrimp, peeled and deveined
• 1 tbsp Olive oil
• 3 tbsp Unsalted butter, divided
• 3 cloves Garlic , minced
• 0.5 tsp Kosher salt
• 0.5 tsp Black pepper
• 0.25 cup Beef broth
• 0.25 cup Dry white wine
• 0.5 cup Heavy cream
• 1 tsp Fresh parsley, finely chopped

Method

 

1. Season steaks generously with salt and pepper on all surfaces.
2. Heat olive oil and 1 tablespoon of butter in a cast-iron skillet over medium-high heat until the butter foam subsides.
3. Sear the filets for 4 to 5 minutes per side for medium-rare, or until internal temperature reaches 130°F (54°C).
4. Transfer steaks to a cutting board and tent loosely with foil to rest.
5. In the same skillet, add 1 tablespoon of butter and the shrimp; sauté for 2-3 minutes until pink and opaque, then remove and set aside.
6. Add minced garlic to the skillet and cook for 30 seconds until fragrant, ensuring it does not burn.
7. Deglaze the pan by adding white wine and beef broth, scraping the bottom to release the fond (browned bits).
8. Simmer the liquid until it has reduced by approximately 50 percent.
9. Whisk in heavy cream and the final tablespoon of butter, simmering for 2-3 minutes until the sauce coats the back of a spoon.
10. Return the shrimp to the pan briefly to coat in the sauce and warm through.
11. Plate the filets, top with the shrimp and cream sauce, and garnish with fresh parsley.