Filet Mignon with Garlic Herb Shrimp and Buttery Herb Pasta
Ingredients:
For the Filet Mignon:
2 filet mignon steaks (6 oz each)
Salt and freshly cracked black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, crushed
2 sprigs fresh thyme or rosemary
For the Garlic Herb Shrimp:
10 large shrimp, peeled and deveined
1 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
Juice of 1/2 lemon
1 tbsp fresh parsley, chopped
Salt and pepper to taste
For the Buttery Herb Pasta:
8 oz linguine or fettuccine
3 tbsp butter
2 cloves garlic, minced
1/4 cup reserved pasta water
1 tbsp chopped parsley
Salt and black pepper to taste
Optional: grated Parmesan
Instructions:
Pasta: Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
Steak: Let steaks come to room temp. Season with salt and pepper.
Heat olive oil in a cast-iron skillet over high heat. Sear steaks 3–4 minutes per side for medium-rare. In last 2 minutes, add butter, garlic, and herbs, basting frequently.
Remove and rest for 5–10 minutes.
Shrimp: In a skillet, heat olive oil and butter over medium-high heat. Add garlic, then shrimp. Cook 1–2 minutes per side until opaque and golden. Finish with lemon juice and parsley.
Sauce for Pasta: In a pan, melt butter. Add garlic and sauté briefly. Stir in reserved pasta water, parsley, salt, and pepper. Toss in cooked pasta until coated. Add Parmesan if desired.
Plate: Arrange filet mignon and shrimp over a bed of pasta. Garnish with chopped parsley. Serve immediately.