Blackened Filet Mignon with Garlic Shrimp Scampi
This surf and turf pairs tender filet mignon with a bold Cajun crust and juicy shrimp cooked in garlic, butter and lemon. Everything is made in one skillet, and the shrimp sauce doubles as a topping for the steaks. It is a great choice for a date night or special dinner at home.
Preparation Steps
Take the steaks out of the fridge 20 minutes before cooking. Pat them dry and coat all sides generously with the Cajun seasoning.
Heat a heavy skillet, ideally cast iron, over medium-high heat until very hot. Add the olive oil and the steaks and cook for 4 to 5 minutes per side, until a dark crust forms and the center reaches 130°F (54°C) for medium-rare or 145°F (63°C) for medium.
Move the steaks to a plate, cover loosely with foil and let them rest while you make the shrimp.
Lower the heat to medium and melt the butter in the same pan. Add the garlic and shrimp and cook for 2 to 3 minutes, turning once, until the shrimp are pink and opaque.
Pour in the broth and lemon juice and scrape up the browned bits from the bottom of the pan. Simmer for 1 minute so the sauce reduces slightly.
Set the steaks on plates, spoon the shrimp and pan sauce over the top and finish with parsley.
Tips & Variations
- Cajun seasoning blends vary in salt, so taste yours before adding any extra salt.
- Sirloin or ribeye steaks work well in place of filet mignon, and chicken broth or dry white wine can replace the vegetable broth.
- Refrigerate leftovers for up to 3 days and reheat gently in a covered skillet until steaming; shrimp turn rubbery if reheated too long.
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