A luxurious and satisfying combination of tender filet mignon and buttery garlic shrimp, this Surf and Turf Delight delivers steakhouse-style decadence right in my own kitchen. It’s an ideal dish for celebrating a special occasion or simply treating myself to a rich, gourmet meal without needing to leave home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 filet mignon steaks (6 oz each)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons butter, divided
2 garlic cloves, minced
1/2 pound large shrimp, peeled and deveined
1/4 teaspoon smoked paprika
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
Optional: lemon wedges for serving
Directions
I let the filet mignon rest at room temperature for 20–30 minutes, then season both sides generously with salt and freshly ground black pepper.
In a cast-iron skillet over medium-high heat, I heat the olive oil and sear the steaks for 3–4 minutes per side for a perfect medium-rare (or longer depending on my desired doneness).
In the last minute of cooking, I add 1 tablespoon of butter to the skillet and spoon it over the steaks for added richness. I remove the steaks and let them rest.
Using the same skillet, I reduce the heat to medium, melt the remaining tablespoon of butter, and sauté the minced garlic for about 30 seconds.
I toss in the shrimp, smoked paprika, and a pinch of salt, cooking them for 1–2 minutes per side until they’re pink and opaque.
I finish the shrimp with a splash of lemon juice and fresh parsley for brightness.
Finally, I plate the filet mignon with the garlic shrimp, add lemon wedges on the side if I like, and serve immediately.
Servings and timing
This recipe serves 2 and takes just 25 minutes from start to finish. It’s ideal for an intimate dinner or when I want something indulgent without spending hours in the kitchen.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 540 kcal per serving
Variations
I sometimes swap filet mignon with ribeye or sirloin for a different flavor and texture.
For a spicier kick, I add a dash of red pepper flakes to the shrimp.
I’ve also tried this with scallops instead of shrimp when I want a change—delicious and elegant.
For a creamy twist, I stir in a splash of heavy cream or white wine to the garlic butter sauce before adding the shrimp.
When I want to keep it low-carb, I serve it with roasted asparagus or cauliflower mash.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the steak and shrimp gently in a skillet over low heat with a touch of butter to keep them moist. I avoid microwaving the filet mignon, as it tends to dry out and lose its tenderness.
FAQs
How do I know when filet mignon is cooked to medium-rare?
I use a meat thermometer—135°F (57°C) is the sweet spot for medium-rare. I also let it rest for a few minutes before slicing to keep it juicy.
Can I grill the steak instead of using a skillet?
Absolutely. I’ve grilled the filet mignon before for a smoky flavor. Just make sure to still rest the steak before serving.
What size shrimp should I use?
I go for large shrimp, typically 21/25 count per pound. They’re big enough to stand up to the steak but still cook quickly.
Can I use frozen shrimp?
Yes, I just make sure to thaw them fully and pat them dry before cooking to avoid excess moisture in the skillet.
What sides go well with surf and turf?
I love pairing this with garlic mashed potatoes, roasted vegetables, or a simple arugula salad with lemon vinaigrette.
Conclusion
This Surf and Turf Delight is my go-to when I want to serve something indulgent, beautiful, and deeply satisfying. It’s the kind of dish that feels fancy without the fuss, and I can always count on it to impress. Whether I’m celebrating or just craving a gourmet meal at home, this recipe hits all the right notes.
Recipe:
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Surf and Turf Delight
- Total Time: 25 minutes
- Yield: 2 servings
Description
A luxurious and satisfying combination of tender filet mignon and buttery garlic shrimp, this Surf and Turf Delight brings the elegance of a steakhouse dinner to your home kitchen. Perfect for special occasions or indulgent weeknight meals.
Ingredients
2 filet mignon steaks (6 oz each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons butter, divided
2 garlic cloves, minced
1/2 pound large shrimp, peeled and deveined
1/4 teaspoon smoked paprika
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
Optional: lemon wedges for serving
Instructions
- Let the filet mignon rest at room temperature for 20–30 minutes, then season both sides with salt and freshly ground black pepper.
- Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare, or longer for desired doneness.
- In the last minute of cooking, add 1 tablespoon of butter to the skillet and spoon it over the steaks. Remove the steaks and let them rest.
- Reduce heat to medium. In the same skillet, melt the remaining tablespoon of butter and sauté the garlic for about 30 seconds.
- Add shrimp, smoked paprika, and a pinch of salt. Cook 1–2 minutes per side until pink and opaque.
- Finish shrimp with lemon juice and chopped parsley. Stir to combine.
- Plate the filet mignon with the garlic shrimp. Add lemon wedges if desired, and serve immediately.
Notes
Swap filet mignon with ribeye or sirloin for variation.
Add red pepper flakes for a spicy kick.
Scallops can be used instead of shrimp.
For a creamy twist, stir in heavy cream or white wine to the sauce.
Pair with low-carb sides like roasted asparagus or cauliflower mash.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet with butter; avoid microwaving steak.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 230 mg
