8 Oz Filet, Shrimp Scampi And Your Choice Of Potato & Vegetable Recipe

Bring to temperature

Remove the 8 oz filet from the refrigerator 30–45 minutes before cooking to bring it to near room temperature; pat dry with paper towels.

Season

Season both sides of the filet evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear and roast

Preheat oven to 400°F (200°C). Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbsp olive oil. When oil is shimmering, place filet into pan and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and add 1 tbsp unsalted butter and the thyme sprig. Spoon melting butter over the steak for 30 seconds, then transfer the skillet to the preheated oven and roast 4–7 minutes for medium-rare (internal temperature ~130°F/54°C). Adjust time for desired doneness.

Rest

Remove filet to a cutting board and tent loosely with foil. Rest 5–8 minutes so juices redistribute.

Finish

Slice or serve whole and sprinkle with a little chopped parsley before plating.

Prepare shrimp

Pat shrimp dry and season with 1 tsp salt and 1/2 tsp black pepper. If desired, lightly dust shrimp with 1 tsp flour to help browning (tap off excess).

Cook shrimp

While the filet rests (or in a second skillet), heat 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter over medium-high heat. Add the shrimp in a single layer and cook 1–1.5 minutes per side until pink and just opaque. Remove shrimp to a plate and keep warm.

Make scampi sauce

Reduce heat to medium. Add the sliced/minced garlic to the pan and cook 30–45 seconds until fragrant but not brown. Pour in 1/4 cup dry white wine (or chicken stock) and scrape up any browned bits from the pan. Simmer 1–2 minutes to reduce slightly. Stir in 1 tbsp fresh lemon juice, 1/2 tsp lemon zest and 1/8 tsp red pepper flakes. Swirl in the reserved shrimp and any accumulated juices plus an additional 1 tbsp unsalted butter; toss to coat and warm for 30 seconds.

Finish scampi

Remove from heat, stir in 1 tbsp chopped parsley, taste and adjust seasoning with salt and pepper if needed. Spoon shrimp and sauce over or beside the sliced filet when plating.

Cook potatoes and garlic

Place 1 cup diced russet potatoes and 1 whole garlic clove in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Simmer until potatoes are fork-tender, about 12–15 minutes.

Mash and season

Drain potatoes and garlic well. Return to warm pot, add 1 tbsp unsalted butter and 1/4 cup milk or cream. Mash until smooth or to desired texture. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm until serving.

Steam

Bring a small pot of salted water to a simmer and place a steamer basket with 1 cup broccoli florets over it. Cover and steam 3–5 minutes until bright green and tender-crisp.

Finish

Transfer broccoli to a bowl, toss with 1/2 tbsp olive oil or butter, season with 1/4 tsp salt and 1/8 tsp black pepper, and squeeze the lemon wedge over the top.

On a warm plate, place a scoop of roasted garlic mashed potatoes and arrange the steamed broccoli beside it. Slice the rested filet (if desired) and position it next to the potatoes. Spoon the shrimp scampi and its sauce over the top or alongside the steak. Garnish with remaining chopped parsley and an extra lemon wedge. Serve immediately.