Make a steakhouse quality dish with Filet Mignon and a simple and delicious creamy shrimp and crab sauce. This Surf and Turf dinner option is a perfect recipe to serve for two!
There are times where I feel I could really be a vegetarian. To be honest, I probably could. The only thing that is keeping me from making that leap is steak and Pepperoni Pizza. I love a good steak! A perfectly seasoned medium steak makes me a very happy person. I also like to think that I can make a pretty good steak. I am no chef, but for a home cook, I think most would be surprised.
Cooking steak is pretty easy though. All it takes is a heavy cast-iron skillet, some kosher salt, and coarse black pepper really. Those are the basics. But you also need some butter, rosemary, and garlic to really take it to that five-star restaurant-quality that you need to make it even more delicious. With a cut like a filet mignon, you really need all of the ingredients mentioned to make this Surf and Turf recipe something special.
How do you cook Filet Mignon?
On both sides of the filet (any steak really), you season liberally with kosher salt and coarse pepper. Why do I keep mentioning kosher salt? Well, kosher salt is the perfect salt for beef. Table salt is too salty. If you were to taste food with table salt, kosher salt, sea salt, and Himalayan salt, although they all bring out the flavor of the food, they all have a different saltiness to them. With steaks, you really want to aim for a well seasoned cut of beef that, once seared, has a nice crust to it as well, which is where the salt and pepper comes in. I typically only use table salt for baking.
That doesn’t sound too bad, huh?
Internal Temperature of Doneness
Everyone has an ideal level of pink or not pink they want in their steak. Here are the internal temperatures for the different levels of oneness you may need:
- Rare: 125 F/ 52 C
- Medium Rare: 135 F/ 57 C
- Medium:: 145 F/ 63 C
- Medium Well: 150 F/ 66 C
- Well Done: 160 F/ 71C
What’s in the surf part of this recipe?
Now the surf part of this dish is a really simple and creamy sauce made with large plump shrimp and crab meat. When I say crab meat, I don’t mean that pink stuff in a vacuum-sealed package. Now, I mean real lump crab meat that is typically in a can or a plastic container. Go ahead and spend the money, it’s okay.
Overall, this is a delicious dinner for two Filet Mignon dinner that is irresistible.Print