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

Tips for success

For the best results, use a heavy-bottomed cast iron skillet. The cast iron retains heat exceptionally well, which is crucial for achieving that professional-grade crust on the steak.

If a cast iron skillet is not available, a heavy stainless steel pan is the next best option, though avoid non-stick pans as they generally cannot withstand the high heat required for a proper sear.

When adding the garlic to the butter, keep a close watch on the heat. Garlic burns quickly, which can turn the entire sauce bitter. If the pan seems too hot, remove it from the heat source for a few seconds while stirring.

The goal is to infuse the butter with the garlic flavor, creating a mild and aromatic sauce that complements the richness of the beef and shellfish.

Variations

• Spicy Surf and Turf: Add a teaspoon of red pepper flakes to the garlic butter when sautéing the shrimp. This adds a subtle, warming heat that cuts through the richness of the butter and complements the savory steak perfectly.
• Lemon Herb Finish: Squeeze half a fresh lemon over the shrimp just before serving. The acidity of the lemon juice brightens the flavors of the garlic butter and adds a refreshing zing to the finished dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 2 days.

Reheat

Reheat gently in a skillet over low heat until warmed through.

Store any leftovers in an airtight container within two hours of cooking. Keeping the steak and shrimp in the same container is fine, but if possible, store the sauce separately to prevent the proteins from becoming overly saturated. Consume any refrigerated leftovers within two days for the best quality and safety.

While this dish is best served immediately, you can prepare the garlic and parsley in advance to save time.

However, the actual searing and cooking of the steak and shrimp should be done just before serving to ensure the steak remains tender and the shrimp stay succulent. Do not attempt to cook the proteins ahead of time, as they will dry out during reheating.

Serving ideas

Serve this dish on pre-warmed plates to help maintain the temperature of the steak and sauce. A classic presentation involves placing the filet mignon in the center of the plate, topping it with the shrimp, and finishing with a generous spoonful of the pan sauce.

The visual contrast between the dark sear of the steak and the bright pink shrimp is part of the appeal.

Pair this meal with simple, elegant sides that do not compete with the rich flavors of the steak and garlic butter. Roasted asparagus, sautéed green beans, or a light garden salad are excellent choices. If you prefer a starch, mashed potatoes or a crusty piece of sourdough bread are perfect for cleaning up any remaining butter sauce from the plate.

Frequently asked questions

Recipe card

Classic Surf and Turf with Garlic Butter Shrimp and Filet Mignon

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 2

Ingredients

• 2 each filet mignon steaks, 6-8 oz each
• 8 large jumbo shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions

1. 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.
2. 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).
3. 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.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

580

Protein

48 g

Carbohydrates

2 g

Fat

42 g

Fiber

0.5 g

Sugar

0.5 g

Sodium

450 mg

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