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 degrees Fahrenheit.
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 canola 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 steak is thicker than 1 inch, or you'd like a medium or medium-well done 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.
Cooking times for a steak will vary based on the thickness, size, and shape of your steak. For best success, I suggest a meat thermometer. You'll want to remove your steak from the pan when the temperature reaches 5 degrees below your desired doneness. The steak will continue to cook slightly while it is resting. Temperatures are listed in Fahrenheit.- Rare: 125 degrees - Medium-rare: 135 degrees- Medium: 145 degrees- Medium-well: 150 degrees- Well done: 160 degrees.
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.
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.
I highly suggest 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.