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

Before you start

Start by gathering all ingredients and ensuring the shrimp are peeled and deveined. Pat the steaks completely dry with paper towels, as excess surface moisture will prevent a proper sear. Allow the steaks to sit at room temperature for 20 minutes before cooking.

Ensure the cast iron skillet is clean and ready for high-heat cooking. Have the garlic minced and the parsley chopped so that the cooking process can flow smoothly without interruption once the heat is turned on.

Instructions

Searing the Steaks

1. 1Sear the Steaks
   Pat the filet mignon steaks dry with paper towels and season generously with salt and pepper. Heat a heavy skillet over high heat. Sear the steaks for 4 to 5 minutes per side until a deep brown crust forms. Use a thermometer to ensure the center reaches 145°F (63°C) for medium-rare. Remove the steaks from the pan and let them rest for at least 5 minutes.
   Look for The steak should develop a deep, dark brown crust on the outside while remaining tender inside.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Always allow the meat to rest to ensure the juices redistribute throughout the fibers for maximum tenderness.

At the end of this phase, the steaks should have a dark, caramelized crust on both sides. The kitchen should smell deeply savory, and the steaks should feel slightly firm but yield slightly to gentle pressure. Ensure they have reached the safe temperature before moving them to a warm plate to rest.

Cooking the Garlic Butter Shrimp

2. 2Cook the Garlic Butter Shrimp
   In the same skillet used for the steaks, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant. Add the jumbo shrimp to the butter and cook for 2 to 3 minutes per side, turning once, until they are opaque and reach 145°F (63°C).
   Look for Shrimp are done when they turn opaque, pink, and curl into a C-shape.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcook the shrimp, or they will become rubbery and lose their natural sweetness.

The shrimp should be vibrant pink and opaque throughout. The butter in the skillet should be foaming, fragrant, and have picked up the savory bits from the steak. The garlic should be golden and aromatic but not burnt. Check that the shrimp are cooked through and firm before proceeding to the final assembly.

Final Assembly

3. 3Finish and Plate
   Stir the fresh parsley into the remaining garlic butter in the pan. Plate the rested steaks, top each with the cooked shrimp, and drizzle the warm herb butter sauce over both the steak and shrimp. Serve immediately while hot.
   Look for The sauce should be glossy and fragrant with the aroma of garlic and fresh herbs.
   Tip Serve with a side of steamed vegetables or mashed potatoes to soak up the remaining garlic butter sauce.

The final dish should look visually appealing, with the shrimp arranged neatly atop the steaks. The herb-infused butter sauce should be drizzled evenly, coating the shrimp and pooling slightly around the base of the steak.

The parsley should remain bright green, providing a fresh contrast to the rich colors of the seared meats.

Common mistakes

A common mistake is overcrowding the skillet, which causes the temperature to drop and leads to steaming rather than searing. Cook in batches if necessary to maintain high heat.

Another frequent error is moving the steak too often; let it develop a crust undisturbed for several minutes. Finally, failing to rest the meat is a mistake that results in lost juices and drier steak, so always wait the full five minutes before slicing.

How to tell it’s done

The filet mignon is done when the internal temperature reaches 145°F (63°C) for medium-rare. A thermometer is the most reliable way to check, as the thickness of the steak can vary. The meat should feel firm yet springy to the touch.

The shrimp are done when they turn entirely opaque and firm, reaching an internal temperature of 145°F (63°C). Serve immediately while the butter sauce is still warm and emulsified.

• 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