Step-by-step instructions
- Begin by seasoning the filet mignon steaks with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat.
- Sear the steaks for 3-4 minutes on each side until they reach medium-rare, basting with the butter, garlic, and thyme in the pan for the last minute. Remove the steaks and let them rest.
- In the same skillet, add more butter if necessary and sear the prawns for 2-3 minutes on each side, also basting with the garlic and thyme-infused butter. Remove and set aside.
- Sauté the minced shallot in the skillet until softened, then add the red wine and beef broth. Scrape the bottom of the pan to deglaze.
- Simmer the mixture until it reduces by half. Whisk in a touch more butter for that silky finish.
- On a plate, place a dollop of creamy mashed potatoes, followed by the rested filet mignon and the juicy prawns.
- Drizzle the red wine reduction over the steak and around the plate, and add the sautéed greens on the side.
- Garnish with fresh thyme and chopped chives, and serve immediately to wow your guests.
Best ways to enjoy it
When it comes to serving this filet mignon and jumbo prawn dish, presentation is key. Consider a minimalist approach with a splash of the rich red wine reduction elegantly drizzled around the plate. The vibrant colors of sautéed greens add a pop that balances the plate visually.
Pair the meal with a side of roasted asparagus or a fresh, crisp salad to compliment the richness of the steak and prawns. A glass of the same red wine used in the sauce can elevate the experience, making it a complete gourmet affair.
Storage and reheating tips
To ensure that any leftovers remain delicious, store them in an airtight container in the refrigerator. Enjoy within 2-3 days for the best taste. When reheating, opt for the stovetop over the microwave to keep the steak juicy and avoid overcooking it. Gently warm the dish on low heat, adding a splash of beef broth or red wine to maintain moisture.
If you need to store it longer, consider freezing the components separately. Both the steak and prawns can freeze well, but they should be consumed within three months for optimal flavor.
Helpful cooking tips
- Thermometer Use: Invest in a meat thermometer for perfect doneness. Aim for 130°F (54°C) for medium-rare filet mignon.
- Resting is Key: Never skip resting the meat after cooking. This allows juices to redistribute, ensuring each bite is succulent.
- Butter Basting: Take your flavor to the next level by basting the steak continually in butter, garlic, and thyme for that restaurant-style flavor infusion.
Creative twists
Feeling adventurous? Try incorporating additional seasonings or sauces to customize your dish. For a Mediterranean twist, consider adding lemon zest to your garlic butter or experimenting with fresh herbs like rosemary instead of thyme. Alternatively, you could use a cream-based sauce instead of the red wine reduction for a different creamy flavor profile.
Looking to make it more filling? Serve it alongside a hearty grain like quinoa or offer it atop a bed of risotto for an indulgent experience.
Common questions
What is the best way to tell when filet mignon is done?
Using an instant-read thermometer is the most reliable method. For medium-rare, look for 130°F (54°C).
Can I use frozen prawns?
Yes, just make sure to thaw them safely in the refrigerator before cooking for the best texture.
What is a good wine to pair with this dish?
A medium-bodied red wine like a Merlot or Cabernet Sauvignon complements the rich flavors of the steak beautifully.
With these guidelines in mind, you’re all set to impress anyone around your table with this decadent Filet Mignon & Jumbo Prawn recipe! Enjoy the sumptuous experience that only a culinary delight like this can offer.
