Petite Filet With Grilled Shrimp Recipe
Make Petite Filet With Grilled Shrimp Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Shrimp
Finishing & Sauce
Method
Beef
- 1
Bring steaks to room temperature and season
Remove petite filets from refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towels. Evenly season both sides with kosher salt and freshly ground black pepper, pressing gently so seasoning adheres.
- 2
Preheat pan and oil
Place a heavy skillet (cast-iron preferred) over high heat until very hot, about 5 minutes. Add neutral oil and heat until shimmering but not smoking.
- 3
Sear filets
Add filets to the hot skillet, leaving space between them. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal ~125–128°F / 52–53°C). Adjust time ±1 minute for desired doneness.
- 4
Baste with butter and aromatics
Reduce heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously with melted butter and pan juices for 1–2 minutes to flavor and finish cooking.
- 5
Rest steaks
Transfer filets to a warm plate or cutting board and loosely tent with foil. Rest for 6–8 minutes so juices redistribute while you grill the shrimp and make the pan sauce.
Shrimp
- 6
Prepare shrimp marinade
In a medium bowl combine 2 tablespoons extra-virgin olive oil, lemon zest, lemon juice, smoked paprika, garlic powder, kosher salt, and black pepper. Add the peeled and deveined shrimp and toss to coat thoroughly. If using wooden skewers, soak them in water for 20 minutes before threading.
- 7
- 8
Grill shrimp
Preheat a grill or grill pan to medium-high heat. Oil the grates or pan lightly. Grill shrimp 1.5–2 minutes per side, until opaque, pink, and just firm — total 3–4 minutes depending on size. Remove from heat as soon as they are done to avoid toughness.
- 9
Finishing & Sauce
- 10
Make quick pan sauce (optional)
After removing steaks, leave any browned bits and up to 1 tablespoon fat in the skillet. Over medium heat, add 1/4 cup red wine (if using) and scrape the pan to deglaze. Cook 1–2 minutes until slightly reduced. Add 1/2 cup stock and simmer until reduced by about half, 2–3 minutes.
- 11
- 12