Filet Mignon with Spicy Shrimp Broth Recipe
- by Chef David Rose
- Last updated Jan 27, 2023
Can’t decide between steak and seafood for dinner? Why choose when you can have them both! Our filet with spicy shrimp broth recipe is hearty, rich, savory, spicy, and sure to satisfy even the most indecisive of appetites! So, if you’re looking for a recipe to break up menu monotony and deliver a myriad of flavors that exquisitely complement each other, yell “Land, ho!” because your search is officially over.
Why We Love This Surf & Turf Recipe
Land and sea: it’s the best of both worlds and it’s right on your plate! From the savory and juicy flavors of a perfectly cooked steak and the satisfyingly spicy and sweet seafood broth to the healthy and refreshing succotash side, everything you could want in a meal is featured in this recipe. While it’s not exactly freezer-to-oven easy, a dining experience like this is worth a little extra work for a lot of extra flavor.
Tools You’ll Need Before You Start
- 1 Large Pot
- 1 Medium Pan
- Blender
- 2 Large Saucepans
- 1 Medium Saucepan
- 1 Slotted Spoon
- 1 Heavy, Medium Cast-Iron Pan
How to Make a Filet with Spicy Shrimp Broth
Surf & turf dishes can be extra tricky because you need to ensure you’re using only the best meat and seafood to deliver a dish meal of its name! Luckily for you, we’re cooking with Omaha Steaks Wild Argentinian Red Shrimp and Omaha Steaks Butcher’s Cut Filet Mignons! Sweet and robust in taste, these shrimps are low in fat, rich in protein, and frozen day-of-catch for guaranteed freshness. And of course, there’s our world-famous, fork-tender filet mignon. Extra-trimmed by master butcher and aged at least 30 days for maximum flavor, every bite is a celebration in your mouth. So, let’s get the party started and start cooking!
1. Purée All Day
Parsnips may be related to carrots, but don’t let the family resemblance fool you. These versatile root vegetables are much sweeter, and their flavor is only enhanced by frosty weather. Once you’ve peeled and diced your parsnips, boil them in a large pot of salted water for about eight minutes or until they’re tender – like you would boil potatoes.
While they’re boiling, put your rich heavy cream, sharp white pepper, mild garlic powder, clean-tasting kosher salt, and creamy butter in a medium pan, bring the mixture to a boil, and then reduce to a simmer for three minutes. Next, add your mixture to a blender with your cooked and drained parsnips and blend until you’ve achieved a smooth and creamy consistency. Season to taste with salt and pepper and move on to the next step until it’s time to top your meal with this delicious purée!
2. It’s Shrimply the Best Broth
There’s simple, cozy, and comforting broth – and then there’s this. Spicy, complex, and full of ocean-fresh flavor, this broth is on another level. To make it, you’ll start by seasoning your Omaha Steaks Wild Argentinian Red Shrimp with salt, white pepper, and paprika before setting them aside.
Next, add three tablespoons of olive oil to a large saucepan and bring it to medium heat. Once heated, add your sweet, oniony leeks, spicy sambal oelek chili paste for a kick, and fermented shrimp paste and sauté until it’s fragrant, which should only take about 40 seconds.
Once your mixture is ready, add your chicken broth, bring it to a boil, then lower to a simmer and cook for about five minutes until it’s reduced by 1/3 in volume and slightly thickened. While your broth is reducing, add the remaining two tablespoons of olive oil to a medium saucepan and add and sauté your shrimp for about three minutes until they’re cooked through and pink.
Now that your buttery and sweet shrimp is ready, use a slotted spoon to fold it into your spicy shrimp broth. Then turn off the heat and add creamy butter to the broth, stirring until it’s emulsified, and continue to baste the shrimp in your spicy shrimp broth. Then simply season to taste with salt and pepper and move on to the next step!
3. Succotash in a Dash
This unique dish deserves an equally unique – and delicious – veggie side. A healthy dish of corn kernels and other vegetables, succotash got its name from the Narragansett Native American word “m’sickquatash,” which means “boiled corn kernels.”
Easy to whip up in less than five minutes, this dish starts by sautéing olive oil, mild yellow onion, sweet red bell pepper, pungent garlic, and spicy crushed red pepper in a large saucepan for about 90 seconds, or until the mixture is tender and fragrant.
Next, add your sweet and soft corn kernels and sauté for about one minute until slightly browned. Then add your tangy and balanced tomatoes and a pinch of salt and pepper and sauté for another 90 seconds. Once it’s ready, turn off the heat and toss your succotash with peppery chopped parsley and velvety butter until well-coated and then season to taste with salt and pepper!
4. Steak the Best for Last
We’ve prepared the surf, now it’s time for the turf! After thawing your fork-tender Omaha Steaks Butcher’s Cut Filet Mignons either overnight in the refrigerator or via our quick-thaw method, bring them to room temperature over 20 to 25 minutes and pat dry with a paper towel. Next, liberally season your filets with salt and pepper on all sides and then lightly season with the exquisite heat of ground guajillo chili.
Once your steaks are seasoned to perfection, it’s time to pan-sear them. Pan-searing is a great cooking method for when it’s too cold or dark to grill, if you don’t have a grill, or if you simply want the convenience of keeping all your cooking in one room! Never pan-seared a steak before? Take the shortest master class ever with our How to Pan-Sear a Steak guide and you’ll be a pro in no time!
Add grapeseed oil – which has a higher smoke-point than olive oil – to a medium cast-iron pan and bring it to medium-high heat. Next, add your filets and sear for three minutes, then add your rich and creamy butter to the pan. Once the butter melts, flip the filets and give them a butter bath for about 30 seconds.
Let your steaks finish cooking for another three to four minutes until they’ve reached our recommended medium-rare doneness or your preferred doneness. Not sure how to achieve that? The Omaha Steaks Steak Doneness Guide is your new best friend! Once you’ve reached your desired doneness, simply remove your filets from the pan and let them rest for six to seven minutes so the juices have time to redistribute for the most mouthwatering bite of your life!
Filet Mignon with Spicy Shrimp Broth
Ingredients
Parsnip Purée
- 2 lbs. parsnips, peeled and large diced
- 1 & 1/2 cups heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon garlic powder
Spicy Shrimp Broth
- 1 lb. Omaha Steaks Wild Argentinian Red Shrimp
- 2 cups chicken broth
- 1/2 cup leeks, small diced
- 1 garlic clove, minced
- 5 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 tablespoons sambal oelek chili paste
- 1 & 1/2 teaspoons shrimp paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons unsalted butter
- Salt and pepper
Succotash
- 1 lb. plum tomatoes, seeded and diced
- 1 large red bell pepper, small diced
- 3 ears corn, kernels removed
- 3 garlic cloves, thinly sliced
- 1/2 medium yellow onion, small diced
- 1/4 teaspoon crushed red pepper
- 4 tablespoons olive oil
- 1 tablespoon fresh flat-leaf Italian parsley, finely chopped
- 1 tablespoon butter
- Salt and pepper
Steaks
- 4 8 oz. Omaha Steaks Butcher’s Cut Filet Mignons
- Salt and pepper
- 1/2 teaspoon ground guajillo chili
- 3 tablespoons grapeseed oil
- 2 tablespoons unsalted butter
Instructions
Parsnip Purée
- Boil parsnips in a large pot of salted water for about 8 minutes until tender.
- While parsnips are boiling, place heavy cream, butter, and all seasonings in a medium-sized pan, bring all contents to a boil, then reduce to a simmer for 3 minutes.
- Place heavy cream and butter mixture in blender, then add cooked and drained parsnip and blend mixture until smooth and creamy.
- Season to taste with salt and pepper.
Spicy Shrimp Broth
- Season shrimp with salt, white pepper, and paprika and set aside.
- In a large saucepan, add 3 tablespoons olive oil and bring to medium heat.
- Add leeks and garlic and sauté until tender and fragrant, about 2 minutes.
- Add tomato paste, sambal oelek chili paste, and shrimp paste and sauté until fragrant, about 40 seconds.
- Add chicken broth, bring to a boil, then simmer; cook until reduced by 1/3 in volume and slightly thickened, about 5 minutes.
- While chicken broth is reducing, in a separate medium-sized saucepan, add remaining 2 tablespoons olive oil and sauté shrimp until cooked through and pink, about 3 minutes.
- Using a slotted spoon, fold shrimp into spicy shrimp broth.
- Turn off heat and add butter to spicy shrimp broth, stirring until emulsified; continue to baste shrimp in spicy shrimp broth.
- Season to taste with salt and pepper.
Succotash
- In a large saucepan, add olive oil, onion, red bell pepper, garlic, and crushed red pepper; sauté until tender and fragrant, about 90 seconds.
- Add corn and sauté about 1 minute until slightly browned.
- Add diced tomatoes and a pinch of salt and pepper and sauté another 90 seconds.
- Turn off heat and toss succotash with chopped parsley and butter; toss until well coated and season to taste with salt and pepper.
Steaks
- Bring filet mignons to room temperature, about 20 to 25 minutes, and pat dry with paper towel.
- Liberally season filets with salt and pepper on all sides and lightly season with ground guajillo chili.
- In a heavy medium-sized cast-iron pan, add grapeseed oil and bring to medium-high heat.
- Add filets to cast iron and sear for 3 minutes.
- Add butter to pan, flip filets, then butter-baste for about 30 seconds.
- Allow filets to finish cooking in cast iron for another 3 to 4 minutes for medium-rare (130 to 140 degrees) doneness. To cook past medium-rare, refer to Omaha Steaks cooking chart.
- Remove filets from cast-iron pan and allow to rest 6 to 7 minutes before slicing.
More Surf & Turf Recipes and Helpful Tips
- Surf & Turf – Herb Butter Strip Steak with Wild Argentinian Red Shrimp and Spicy Buttered Broccolini
- How To Clean and Maintain Cast Iron Cookware
- Southern Surf & Turf: Blackened Filet Mignon with Chipotle Butter and Lobster, Bacon, and Corn Sauté
- Beginner’s Guide to Seafood
- Easy Surf ‘N’ Turf Bites for a Crowd
- 8 Pro Tips for Cooking Steak Indoors
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