Cast-Iron Surf and Turf Filet Mignon with Creamy Garlic Shrimp Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate sear on your steaks, ensure the cast-iron skillet is thoroughly preheated. When you place the steaks in the pan, you should hear an immediate, loud sizzle. Leave the steaks undisturbed for the first few minutes; moving them too soon will tear the developing crust and prevent a uniform, golden-brown exterior.

For the creamiest, most stable presentation, use a high-quality prepared creamy garlic herb sauce. If you find the sauce has thickened too much while warming, you can easily thin it out by whisking in a tablespoon of warm water, chicken broth, or beef broth just before plating.

Variations

• Spicy Garlic Herb: Add a pinch of crushed red pepper flakes to the butter when sautéing the shrimp for a subtle, warming kick.
• Lemon Herb Surf and Turf: Squeeze fresh lemon juice into the creamy garlic herb sauce just before serving to add a bright, citrusy lift to the rich dish.
• Parmesan Garlic Crust: Stir a tablespoon of freshly grated Parmesan cheese into the creamy garlic herb sauce at the end for an extra layer of savory depth.

Storage and make-ahead

Fridge

Refrigerate leftovers in a sealed container within two hours of cooking and consume within two days.

Freezer

Freezing is not recommended as the creamy garlic herb sauce will separate and the shrimp will become rubbery upon thawing.

Reheat

Reheat gently in a skillet over low heat with a splash of water or broth, stirring constantly until warmed through.

Store any leftover steak, shrimp, and sauce in an airtight container in the refrigerator within two hours of cooking to maintain freshness and safety.

Keep the components stored together so the steak and shrimp remain bathed in the flavorful creamy garlic herb sauce, which helps prevent them from drying out during storage. Consume the leftovers within two days for the best quality.

While this dish is best enjoyed fresh from the skillet, you can prepare some components ahead of time to streamline your dinner.

Measure the herbs, prep the shrimp, and have the creamy garlic herb sauce ready up to a day in advance, storing them in separate covered containers in the refrigerator. Do not prep the steaks ahead of time, as they are best cooked fresh.

Serving ideas

Present this elegant dish on warmed dinner plates to keep the steak and sauce hot while serving. Begin by placing a rested filet mignon in the center of each plate, then stack the golden garlic shrimp neatly on top.

Generously spoon the warm creamy garlic herb sauce over the assembly, allowing it to coat the seafood and pool elegantly around the base of the steak.

Complement this rich entrée with simple, elegant side dishes that balance the decadent flavors. Roasted asparagus, steamed green beans, or a crisp green salad tossed in a light vinaigrette provide a refreshing contrast.

For starch, garlic mashed potatoes or a bed of wild rice work beautifully to soak up every last drop of the luxurious creamy garlic herb sauce.

Frequently asked questions

Recipe card

Cast-Iron Surf and Turf Filet Mignon with Creamy Garlic Shrimp

Prep 10 minCook 15 minRest 5 minTotal 30 minServes 2

Ingredients

• 2 thick filet mignon steaks
• 4 tbsp butter, divided
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp chopped fresh herbs
• 1/2 cup creamy garlic herb sauce, store-bought or made ahead

Instructions

1. Preheat a heavy cast-iron skillet over high heat. Melt 1 tablespoon of the butter in the skillet. Add the thick filet mignon steaks to the hot skillet. Sear for 4 to 5 minutes per side, or until a deep golden-brown crust forms and the internal temperature reaches 145°F (63°C) for medium-well. Remove the steaks from the skillet and let them rest on a warm plate for at least 3 minutes to allow the juices to redistribute.
2. Reduce the skillet heat to medium. Melt 2 tablespoons of the butter in the same skillet, scraping up any browned bits from the bottom. Add the shrimp and the herbs. Cook for 2 to 3 minutes, tossing occasionally, until the shrimp turn pink, opaque, and reach an internal temperature of 145°F (63°C). Transfer the shrimp to a bowl and cover to keep warm.
3. In the same skillet over medium-low heat, melt the remaining 1 tablespoon of butter. Pour in the creamy garlic herb sauce and bring to a gentle simmer. Cook for 1 to 2 minutes, stirring constantly, until the sauce is warmed through and incorporates the savory pan drippings.
4. Place the rested filet mignon steaks on warm serving plates. Stack the golden, buttery shrimp neatly on top of each steak. Generously pour the warm, creamy garlic herb sauce over the shrimp and steaks, letting it cascade down the sides. Serve immediately with a sharp steak knife and fork.

Contains: milk, crustaceans

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

3 g

Fat

48 g

Fiber

0.2 g

Sugar

1 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.