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Pan-seared filet mignon topped with Cajun shrimp and cream sauce in a skillet

Surf and Turf Filet Mignon with Creamy Cajun Shrimp Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 840
Ingredients Method

Ingredients
  

  • 2 filet mignon steaks (6 oz each, 1.5 inches thick)
  • 8 large shrimp (peeled and deveined)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning, divided
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 2 cloves garlic , minced
  • 0.5 cup heavy cream
  • 0.25 cup beef broth
  • 1 tablespoon fresh parsley, chopped

Method
 

  1. Pat steaks dry with paper towels and season both sides with salt, pepper, and 1 teaspoon of Cajun seasoning.
  2. Heat olive oil in a heavy-bottomed or cast-iron skillet over medium-high heat.
  3. Place steaks in the skillet and sear for 4 to 5 minutes per side for medium-rare, or until internal temperature reaches 130°F (54°C).
  4. Remove steaks from the pan and tent loosely with foil to rest.
  5. In the same skillet over medium heat, melt the butter and add the garlic, sautéing for 1 minute until fragrant.
  6. Add the shrimp and the remaining Cajun seasoning to the skillet; cook for 2 minutes per side until pink and opaque.
  7. Remove shrimp from the skillet and set aside.
  8. Pour beef broth into the skillet to deglaze, scraping up browned bits from the bottom.
  9. Stir in the heavy cream and simmer for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
  10. Return the shrimp to the sauce to warm through.
  11. Serve the steaks topped with the shrimp and a generous portion of the creamy Cajun sauce, garnished with parsley.