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A perfectly seared filet mignon topped with garlic shrimp and a creamy pan sauce.

Surf & Turf Filet with Garlic Shrimp & Creamy Pan Gravy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.