Classic Filet Mignon with Garlic Butter Shrimp Step-by-step instructions

Before you start

Before you start, ensure your steaks are out of the refrigerator for at least 20 minutes. Pat the steaks and shrimp thoroughly dry with paper towels to prevent steaming.

Have your minced garlic and butter ready in small bowls. Clear your workspace and ensure you have a clean serving plate ready for the steaks to rest on immediately after they leave the skillet.

Instructions

Steak Preparation and Searing

1. 1Prepare the proteins
   Pat the steaks completely dry with paper towels to ensure a good sear. Prepare the shrimp by ensuring they are peeled and deveined.
   Look for The steaks must be surface-dry to develop a deep brown crust in the skillet.
   Tip Bring the meat to room temperature for 20 minutes before cooking to ensure even heat penetration.

The steak should have a deep, mahogany-colored crust on both sides. When pressed with tongs, the meat should feel firm but yield slightly, indicating it is cooked through but still tender and juicy inside.

Shrimp and Garlic Butter Integration

2. 2Sear the steak
   Heat a heavy cast-iron skillet over medium-high heat until very hot. Place the steaks in the pan and sear until a deep brown crust forms. Flip once and continue cooking until the internal temperature reaches 145°F (63°C). Remove the steaks from the skillet and let them rest for at least 3 minutes.
   Look for Look for a rich, dark golden-brown exterior on the meat and the internal temperature hitting the target.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid moving the steaks while they sear to maintain the crust formation.

The garlic should be soft and fragrant, not browned or burnt. The butter should be bubbling and slightly thickened, coating the back of a spoon. The shrimp should be perfectly pink, opaque, and curled.

Final Plating and Resting

3. 3Cook the shrimp and sauce
   Reduce heat to medium. Add the butter and garlic to the same skillet. Once the butter is melted and bubbling, add the shrimp. Sauté until the shrimp are pink and opaque, reaching an internal temperature of 145°F (63°C). Pour the garlic butter sauce over the rested steaks and serve immediately.
   Look for The shrimp should be firm, pink, and curled into a C-shape, with the butter sauce fragrant and emulsified.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcook the shrimp, as they can become rubbery very quickly.

The steaks must have rested for at least 5 minutes before slicing. The final dish should feature the steaks topped with the shrimp, with the garlic butter sauce drizzled over both, creating a cohesive, aromatic meal.

Common mistakes

A common mistake is overcrowding the skillet, which drops the temperature too quickly and causes the meat to steam rather than sear.

Another error is failing to let the steak rest; resting is crucial as it allows the internal juices to redistribute throughout the muscle fibers, resulting in a much more tender and flavorful bite.

Finally, avoid using high-smoke-point oils that have gone rancid.

How to tell it’s done

The steak is done when a meat thermometer inserted into the thickest part reads 145°F (63°C). The color should be a consistent pink throughout. The shrimp are finished when they turn opaque and firm, reaching 145°F (63°C).

If they start to curl into a tight circle, they are likely overcooked and should be removed from the heat immediately to maintain their delicate texture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Shellfish: 145°F (63°C) in the thickest part