Classic Filet Mignon with Garlic Butter Shrimp Tips, FAQ & printable recipe

Tips for success

When searing the steak, use a neutral oil with a high smoke point like avocado or grapeseed oil to prevent the pan from smoking excessively. If you prefer more heat, you can add a pinch of red pepper flakes to the garlic butter when sautéing the shrimp, which provides a subtle background warmth that complements the richness of the butter.

Use a meat thermometer to ensure accuracy rather than relying on touch. Because steak and shrimp are premium ingredients, precise temperature control is the best way to guarantee a consistent result every time you cook this dish. Ensure your ventilation is on, as high-heat searing can create significant smoke in a home kitchen environment.

Variations

• Herb-Infused Butter: Add a tablespoon of finely chopped fresh parsley or chives to the butter during the final minute of cooking for a fresh, herbaceous finish that brightens the entire dish.
• Lemon Garlic Shrimp: Squeeze a half-lemon over the shrimp just before removing them from the heat. The acidity of the lemon juice cuts through the richness of the butter and enhances the flavor of the seafood.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Gently reheat in a skillet over low heat with a splash of water to prevent the sauce from breaking.

If you have leftovers, place the steak and shrimp in an airtight container. The steak can be sliced thinly for easier storage and later use in salads or sandwiches.

Ensure the container is sealed tightly to prevent the garlic butter from drying out or absorbing other odors from the refrigerator. Consume within two days for the best quality and texture.

You can prepare the garlic and set out the butter in advance, but the actual cooking should be done just before serving.

Searing the steak and cooking the shrimp must happen fresh to ensure the proteins remain tender and the garlic butter sauce maintains its proper consistency. This is not a dish that benefits from being fully cooked ahead of time.

Serving ideas

Serve this dish immediately on warm plates to keep the garlic butter from solidifying. A simple side, such as steamed asparagus or roasted baby potatoes, works well to round out the meal without distracting from the main flavors of the beef and shrimp.

The sauce is the highlight, so ensure each serving gets a generous spoonful poured directly over the meat.

Consider serving with a crisp, acidic white wine or a light-bodied red to cut through the richness of the butter sauce.

Placing the steaks on the plate first, then arranging the shrimp on top, creates an appealing visual that highlights both components of the meal. Ensure guests have a sharp steak knife to enjoy the tender meat effortlessly.

Frequently asked questions

Recipe card

Classic Filet Mignon with Garlic Butter Shrimp

Prep 10 minCook 15 minRest 5 minTotal 30 minServes 2

Ingredients

• 2 pieces filet mignon steaks (6 oz each)
• 8 ounces large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 cloves garlic, minced

Instructions

1. Pat the steaks completely dry with paper towels to ensure a good sear. Prepare the shrimp by ensuring they are peeled and deveined.
2. 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.
3. 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.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

480

Protein

42 g

Carbohydrates

2 g

Fat

34 g

Fiber

0 g

Sugar

0 g

Sodium

150 mg

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