Filet Mignon and Shrimp

A sliced filet mignon topped with garlic butter shrimp on a plate.

Filet mignon and shrimp is an easy gourmet meal to prepare in your own home kitchen. Tender filet mignon is seared in a cast iron pan and topped with buttery garlic shrimp.

Prep Time 5

Cook Time 10

Resting Time 5

Total Time 20

Servings servings

Author Heather

Ingredients

Filet mignon

2 6-ounce filet mignon 1 inch thick
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon avocado oil

Shrimp

8 ounces large shrimp peeled and deveined, tails on
¼ teaspoon salt
⅛ teaspoon pepper
2 tablespoons unsalted butter divided
1 clove garlic minced
1 tablespoon fresh parsley chopped

Instructions

Filet mignon

Remove filet mignon from refrigerator 30 minutes before cooking to bring to room temperature. **If your filet mignon is thicker than one inch, or you'd like your steak prepared to medium or medium-well, also preheat oven to 400 ℉.
Place cast iron skillet over medium-high heat for 4-5 minutes. Meanwhile, season both sides of steaks with salt and pepper, gently pressing seasoning into the steaks.
Once pan is hot, add oil. When hot and rippling, add steaks to pan, making sure they do not touch each other.
Set a timer and sear first side for 3 minutes (For a 1 inch filet at medium-rare doneness - see table below for temperatures). Flip steak and cook for 3 minutes on opposite side.
If your steak is thicker than 1 inch and/or you'd like a medium or medium-well steak: transfer seared steaks in cast iron pan to the oven. Bake until desired doneness is achieved (using temperature chart below). A 1-inch steak will take about 5 minutes for medium doneness.
Steak cooking times vary based on thickness, size, and shape. For best success, I recommend using a meat thermometer. Remove your steak from the pan when its temperature reaches 5 degrees below your desired doneness. The steak will continue to increase in temperature while it rests.
Rare: 125 ℉
Medium-rare: 135 ℉
Medium: 145 ℉
Medium-well: 150 ℉
Well done: 160 ℉
Once filet mignon is cooked to your desired temperature, remove immediately from pan and transfer to a plate. Rest steaks by covering loosely with foil for five minutes.

Shrimp

Season shrimp with salt and pepper. In a skillet over medium heat, add 1 tablespoon of butter. Once melted and hot, add shrimp and spread into a single layer. Cook for about 2 minutes, then flip.
Add minced garlic to pan and continue to cook shrimp for another 1-2 minutes. Cooked shrimp will form a "U" shape and look pink and mostly white when done. (Cooking time will depend entirely on the size of your shrimp - look for visual cues and worry less about cooking time.)
Remove from heat and add remaining tablespoon of butter and parsley, stirring until melted.
Pour shrimp and garlic butter sauce over filet mignon and serve immediately.

Notes

I highly recommend using a meat thermometer if you are not familiar or comfortable with pan-searing steaks. Due to the variance in thickness, temperatures of the stove top, size, and shape of your steaks, the cooking times may vary.
Here is a great resource to visualize the degrees of doneness for your steak: Degree of Doneness - Certified Angus Beef
Use an oil with a high smoke point for pan-searing steaks. I recommend avocado oil, peanut oil, or ghee. I do not recommend butter or olive oil.

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