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This surf and turf recipe features tender filet mignon and garlic butter shrimp cooked in one skillet. A perfect dinner for holidays, date night, or special occasions.

Ingredients

1 lb filet mignon (2 steaks, each about 1 ½” thick)
12 oz large shrimp, peeled, deveined, tail-on (21–25 count)
1 ¼ tsp fine sea salt, divided (or to taste)
¾ tsp black pepper, divided (or to taste)
½ Tbsp vegetable oil (or any high-heat cooking oil)
3 Tbsp unsalted butter
2 garlic cloves, peeled and quartered
1 sprig fresh rosemary

Instructions

1. Season the Protein

Pat the steaks and shrimp dry with paper towels.
Just before cooking, season steaks with 1 tsp salt and ½ tsp black pepper.
Season shrimp with ¼ tsp salt and ¼ tsp black pepper, or to taste.

2. Cook the Steaks

Heat a large cast-iron skillet over medium-high heat until it begins to smoke slightly.
Add oil and swirl to coat the pan.
Place steaks in the skillet and sear for 4 minutes on the first side, then flip and sear 3–4 minutes on the second side.
Using tongs, hold the steaks on their sides to sear and render the fat, about 30–60 seconds per edge.
Remove steaks when they are about 10°F below your preferred doneness (they will continue to cook as they rest). Transfer to a plate and tent loosely with foil.

3. Cook the Shrimp

Reduce heat to medium. Immediately add butter, garlic, and rosemary to the skillet.
Add shrimp in a single layer and cook about 1 minute per side, until pink, opaque, and fully cooked. Remove skillet from heat.

4. Combine and Serve

Return steaks to the skillet, turning to coat in the flavored butter.
Spoon pan sauce over both the steak and shrimp.
Serve hot, drizzled with extra pan juices.

Why You’ll Love This Recipe

Combines juicy, tender steak with buttery garlic shrimp.
Restaurant-quality dish made at home in under 30 minutes.
Perfect for special occasions, holidays, or date nights.
Simple ingredients, bold flavors, and one skillet for easy cleanup.

Tips

Let steaks rest at room temperature for 20–30 minutes before cooking for even results.
Use a meat thermometer for accuracy: 125°F (rare), 135°F (medium-rare), 145°F (medium).
Don’t overcrowd the pan—cook in batches if necessary.
Drying shrimp and steak well before seasoning ensures a better sear.

Variations and Substitutions

Protein options: Swap filet mignon for ribeye, New York strip, or sirloin. Use scallops or lobster tail instead of shrimp.
Herbs: Replace rosemary with thyme or fresh sage.
Butter flavor: Add a splash of lemon juice or white wine to the pan sauce.
Spicy kick: Sprinkle shrimp with paprika or red pepper flakes before cooking.

FAQs

Can I use frozen shrimp?
Yes, but thaw completely and pat dry before cooking.

Do I need a cast-iron skillet?
Cast iron gives the best sear, but stainless steel will also work. Avoid nonstick pans, which don’t handle high heat well.

How do I reheat leftovers?
Warm gently in a skillet with a little butter, or cover with foil and reheat in the oven at 300°F until warmed through.

Serving Suggestions

Pair with mashed potatoes, roasted vegetables, or buttered pasta.
Serve with a fresh green salad or garlic bread.
Add a glass of red wine (Cabernet Sauvignon or Merlot) or a crisp white wine for a perfect pairing.
Finish with a light dessert like lemon tart or fresh berries to balance the richness.