Filet Mignon & Two Stuffed Shrimp Recipe

Prepare and season

Remove filets from refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towel. Season all sides generously with kosher salt and freshly ground black pepper.

Sear

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add filets and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Baste and finish

Add remaining 1 tablespoon butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the filets continuously for 1–2 minutes while continuing to cook to desired doneness. For medium-rare, cook until an instant-read thermometer reads 125–128°F (about 3–4 minutes per side total depending on thickness). Remove filets to a warm plate and tent loosely with foil to rest 5–7 minutes; carryover will raise the temperature to medium-rare.

Prepare shrimp

Rinse shrimp and pat dry. With a sharp paring knife, make a shallow pocket along the back where the vein was removed, being careful not to cut through the shell or tail. Gently open the pocket to create space for stuffing. Season shrimp lightly inside and out with 1/4 tsp black pepper and 1/4 tsp salt.

Make crab stuffing

In a small bowl, gently combine jumbo lump crabmeat (pick out any shells), 2 tablespoons panko breadcrumbs, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1 teaspoon minced shallot, 1 tablespoon chopped parsley, and 1 teaspoon Old Bay seasoning. Fold gently to keep crab lumps intact; the mixture should hold together when pressed. If too wet, add a little more panko (1/2 tsp at a time).

Stuff shrimp

Divide the crab stuffing into four equal portions and press each portion into the pocket of a shrimp, mounding slightly on top so it adheres. Chill for 10 minutes to help set the stuffing if time allows.

Cook stuffed shrimp

Heat a medium skillet over medium heat and add 1 tablespoon butter and 1 teaspoon olive oil. When sizzling, add stuffed shrimp seam-side down and cook 2–3 minutes until golden on the stuffing side. Carefully flip and cook the other side 1–2 minutes until shrimp are opaque and firm and stuffing registers warm. Total cook time is short; avoid overcooking shrimp. Transfer to a warm plate and tent lightly.

Optional pan sauce: after removing steaks and shrimp, return skillet to medium-low, add 1 tablespoon butter and scrape browned bits, add a squeeze of lemon juice and a splash (about 1–2 tbs) water or white wine if desired; simmer 30 seconds and spoon over filets and shrimp.

Plate: place a rested filet on each plate and top each with two stuffed shrimp (or arrange shrimp alongside). Garnish with chopped parsley and lemon wedges. Serve immediately.