Filet Mignon with Whiskey-Glazed Shrimp and Bacon-and-Parmesan au Gratin Potatoes

There’s a reason “meat and potatoes” is shorthand for a satisfying meal. And adding the rich, decadent taste of whiskey-glazed shrimp to your fork-tender filet mignon and au gratin potatoes will turn this perfect pairing into a tantalizing trio that’s guaranteed to be every bit as impressive as it is satisfying.

Why We Love This Filet Mignon Recipe

Few things pair as nicely as steak and shrimp. It’s a classic combination that’s always guaranteed to hit the spot. And with the mouthwatering taste of bacon and a delectable Irish whiskey glaze, you’ll take this unforgettable combination to a whole new level and pair it perfectly with bacon-and-parmesan au gratin potatoes.

Tools You’ll Need Before You Start

• 1 Medium Saucepan
• Mandolin (optional)
• 1 10” Cast-Iron Skillet
• 1 Large Cast-Iron Pan
• Meat Thermometer

How to Make Filet Mignon with Whiskey-Glazed Shrimp and Bacon-and-Parmesan au Gratin Potatoes

One of the best parts of a real, authentic steakhouse experience is being able to choose a variety of tantalizing additions and sides to enhance the flavor of your steak. For this recipe, we’ll be bringing that steakhouse experience home with our legendary, fork-tender Omaha Steaks Filet Mignons, along with our Wild Argentinian Red Shrimp and (because bacon makes everything better) Omaha Steaks Applewood Smoked Steak-Cut Bacon.

1. It’s Party Thyme

In a small bowl, mix your panko bread crumbs, grated Parmesan cheese, melted unsalted butter, and minced fresh thyme leaves until well incorporated. Set this aside to use on your au gratin potatoes.

2. A Few Good Taters

Start by preheating your oven to 400 degrees Fahrenheit. While that’s heating up, add olive oil and bacon to a cold, medium-sized saucepan. Bring this to medium heat and sauté for about 6 minutes until your bacon is browned.

Remove the bacon from the pan, reserving the bacon fat and add sliced garlic. Sauté for about 35 to 40 seconds until the garlic is slightly browned and tender, then remove the garlic from the bacon fat.

In a large bowl, toss your sliced potatoes with salt and pepper until well-coated and let sit for 10 minutes. While they sit, grease the inside of a 10” cast-iron skillet with duck fat or butter. Then, create a thin layer of potatoes on the bottom of the pan, following the circular shape and overlapping each potato slice about 1/2”.

Evenly pour 1/4 cup heavy cream over the potatoes, then sprinkle 1/3 of the bacon, 1/3 of the garlic, 1/4 cup Parmesan cheese, and a little black pepper to taste. Repeat this process 2 more times.

Next, create a 4th layer of potatoes, top with the remaining heavy cream, Parmesan cheese, minced thyme leaves, and a sprinkle of black pepper. Loosely cover with aluminum foil and bake on the middle rack of the oven for 1 hour. After 1 hour, remove the aluminum foil and bake an additional 20 to 25 minutes until top layer is bubbly and golden brown.

Remove from the oven and evenly spread your Parmesan-thyme breading over the top of your potatoes and place back in the oven. Broil until the top is golden brown – about 3 to 5 minutes – rotating the pan as needed and watching carefully so as not to burn.

Remove from the oven and let the potatoes rest about 10 minutes before slicing.

3. Shrimply Amazing

In a medium-sized bowl, add your shrimp and pat dry with paper towels before seasoning with 1/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Then, add your shrimp and olive oil to a medium saucepan and sauté on medium-high heat for about 1 minute. Next, add artichoke hearts and garlic and sauté for an additional 1 minute.

Next, add whiskey to the pan and (carefully!) set on fire with a lighter. Allow it to reduce by 1/2 in volume for about 20 to 30 seconds, then blow out the flame if it hasn’t already gone out. Add chicken stock and reduce in volume by 1/2, about 30 to 45 seconds.

Finally, turn off the heat, add butter and chopped parsley and stir until the pan sauce is emulsified. Season to taste with salt and pepper.

4. There’s the Rub

In a small bowl, add salt, pepper, and whole mustard seed and stir until well incorporated. Set aside for use with your Filet Mignon.

5. Seize the Filet

Thaw your Omaha Steaks Filet Mignons in the refrigerator overnight. Then, place them on the counter for about 20 minutes to bring them up to room temperature. Pat dry on all sides with a paper towel, then rub each steak with 1/2 teaspoon of grapeseed oil on all sides and season with your mustard rub, pressing the rub firmly into the steaks.

Bring a large cast-iron pan to medium-high heat and add 4 tablespoons of grapeseed oil. Sear the top and bottom of your filets for about 2 minutes on each side for medium-rare doneness. Refer to the Omaha Steaks Cooking Chart for your complete guide to steak doneness.

Add butter to the pan and butter baste your steaks for about 20 seconds, then remove your steaks from the pan. Let the steaks rest for 5 minutes.

Plate and serve with whiskey-glazed shrimp and bacon-and-Parmesan au gratin potatoes.

Omaha Steaks Applewood Smoked Steak-Cut Bacon 1 Piece 1 lb

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Omaha Steaks Wild Argentinian Red Shrimp 1 Piece 16 oz

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Omaha Steaks Butcher's Cut Filet Mignons 4 Pieces 6 oz Per Piece

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