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

Before you start

Before beginning, ensure the steaks have been removed from the refrigerator and patted completely dry with paper towels. Allowing the meat to reach near room temperature for about 20 minutes before cooking helps it cook more evenly.

Prepare the shrimp by peeling and deveining them, then patting them dry as well. Mince the garlic finely so it releases its aroma quickly when added to the hot butter. Have your tongs and a clean serving plate ready nearby so the transition from the pan to the table is seamless.

Instructions

Searing the filet mignon

1. 1Sear the steak
   Heat a heavy skillet over medium-high heat. Place the steaks in the pan and sear without moving for 4 to 5 minutes per side until a deep brown crust forms and the internal temperature reaches 145°F (63°C). Remove the steaks from the pan and let them rest for at least 3 minutes.
   Look for Deep brown crust on the outside and sizzling sounds.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the steaks are patted dry with paper towels before searing for the best possible crust.

The steak should have a dark, mahogany-colored crust on both sides. The kitchen should smell of savory, browned beef.

Check the internal temperature with a thermometer to ensure it is approaching the desired level of doneness before removing it from the skillet to begin the resting process.

Preparing the garlic butter shrimp

2. 2Cook the shrimp
   In the same skillet, add the butter and minced garlic. Once the butter is melted and foaming, add the shrimp. Cook for 2 to 3 minutes, flipping once, until the shrimp turn opaque and reach an internal temperature of 145°F (63°C).
   Look for Shrimp become opaque and curled into a C-shape.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not crowd the pan; cook in batches if necessary to ensure the shrimp sear rather than steam.

The butter should be foaming and fragrant with the scent of toasted garlic. The shrimp should look pink and pearlescent, having absorbed the brown bits from the steak. Ensure the shrimp are not turning rubbery by checking that they have just lost their translucent appearance.

Final assembly

3. 3Assemble the dish
   Place the rested steaks on serving plates and top with the cooked shrimp. Drizzle any remaining garlic butter sauce from the skillet over the top and serve immediately while hot.
   Look for Everything is coated in a glossy, fragrant butter sauce.
   Tip Serve immediately to ensure the steak remains tender and the butter sauce stays fluid.

The steak and shrimp should be glistening with the garlic butter sauce. The dish should be served immediately while the butter is still fluid and hot. Verify that the plate is clean and the arrangement is visually appealing before presenting the meal to the table.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the pan temperature and prevents the steak from searing properly, leading to gray, steamed meat instead of a flavorful crust.

Another error is not allowing the steak to rest; resting is non-negotiable as it allows the internal juices to stabilize. Finally, avoid using low-smoke point oils for the initial sear; stick to high-heat oils to prevent the oil from burning and imparting a bitter taste to the dish.

How to tell it’s done

To ensure the steak is cooked correctly, use a meat thermometer inserted into the thickest part of the filet. For medium-rare, aim for an internal temperature of 130°F to 135°F (54°C to 57°C) after resting, though 145°F (63°C) is the safe standard.

The shrimp are done when they are opaque throughout and have curled into a tight C-shape. Overcooked shrimp will become rubbery, so watch them closely as they cook in the garlic butter, removing them from the heat immediately once they reach 145°F (63°C).

• 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