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Sliced medium-rare Filet mignon on white plate served with spicy shrimp broth, succotash, and creamy parsnip puree
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Filet Mignon with Spicy Shrimp Broth

A delicious surf 'n turf dinner with perfectly pan-seared filet mignon steak with a spicy and sweet shrimp broth and a succotash side.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Keyword: Filet Mignon Recipe
Servings: 4 servings
Author: Chef David Rose

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

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.