Jul 13 2026
Restaurants›GreenFire›Filet Mignon Surf & Turf Recipe

Filet Mignon Surf & Turf Recipe

Inspired by GreenFire
Time1h
Serves2

6oz Certified Angus Beef filet mignon. demi glace. three jumbo shrimp

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Ingredients

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Filet Mignon

Shrimp

Demi Glace

Method

Preparing the Demi Glace

  1. 1

    Simmer the Stock

    In a medium saucepan, combine beef stock, red wine, and shallots. Bring to a boil over medium-high heat, then reduce to a simmer. Add fresh thyme and let simmer for about 20-30 minutes until reduced by half.

  2. 2

    Finish the Glace

    Once the mixture has reduced, strain out the solids. Return the liquid to the saucepan and whisk in 1 tablespoon of butter to finish the demi glace. Keep warm.

Cooking the Filet Mignon

  1. 3

    Season the Steak

    Pat the filet mignon dry with paper towels. Season generously with salt and black pepper on both sides.

  2. 4

    Sear the Steak

    In a cast-iron skillet, heat olive oil over medium-high heat until shimmering. Add the filet mignon and sear for 4-5 minutes on each side for medium-rare, or cook to desired doneness. Remove from skillet and let rest.

Cooking the Shrimp

  1. 5

    Sauté the Shrimp

    In the same skillet used for the steak, reduce heat to medium and melt 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds until fragrant.

  2. 6

    Cook the Shrimp

    Add the jumbo shrimp to the skillet. Season with paprika and drizzle with lemon juice. Cook for 2-3 minutes on each side until shrimp are pink and opaque.

Serving

  1. 7

    Plate the Dish

    On a warm plate, place the filet mignon in the center. Arrange the sautéed shrimp on top or beside the steak. Drizzle with the warm demi glace over the steak and serve immediately.

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