Land and sea: it\u2019s the best of both worlds and it\u2019s 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\u2019s not exactly freezer-to-oven easy, a dining experience like this is worth a little extra work for a lot of extra flavor.<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Large Pot<\/li>\n
- 1 Medium Pan<\/li>\n
- Blender<\/li>\n
- 2 Large Saucepans<\/li>\n
- 1 Medium Saucepan<\/li>\n
- 1 Slotted Spoon<\/li>\n
- 1 Heavy, Medium Cast-Iron Pan<\/li>\n<\/ul>\n
How to Make a Filet with Spicy Shrimp Broth<\/strong><\/h2>\nSurf & turf dishes can be extra tricky because you need to ensure you\u2019re using only the best meat and seafood to deliver a dish meal of its name! Luckily for you, we\u2019re cooking with Omaha Steaks Wild Argentinian Red Shrimp<\/a> and Omaha Steaks Butcher\u2019s Cut Filet Mignons<\/a>! 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\u2019s 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\u2019s get the party started and start cooking!<\/p>\n1. Pur\u00e9e All Day<\/strong><\/h3>\nParsnips may be related to carrots, but don\u2019t let the family resemblance fool you. These versatile root vegetables are much sweeter, and their flavor is only enhanced by frosty weather. Once you\u2019ve peeled and diced your parsnips, boil them in a large pot of salted water for about eight minutes or until they\u2019re tender \u2013 like you would boil potatoes.<\/p>\n
While they\u2019re 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\u2019ve achieved a smooth and creamy consistency. Season to taste with salt and pepper and move on to the next step until it\u2019s time to top your meal with this delicious pur\u00e9e!<\/p>\n
2. It\u2019s Shrimply the Best Broth<\/strong><\/h3>\nThere\u2019s simple, cozy, and comforting broth \u2013 and then there\u2019s this. Spicy, complex, and full of ocean-fresh flavor, this broth is on another level. To make it, you\u2019ll start by seasoning your Omaha Steaks Wild Argentinian Red Shrimp<\/a> with salt, white pepper, and paprika before setting them aside.<\/p>\nNext, 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 saut\u00e9 until it\u2019s fragrant, which should only take about 40 seconds.<\/p>\n
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\u2019s 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 saut\u00e9 your\u00a0shrimp for about three minutes until they\u2019re cooked through and pink.<\/p>\n
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\u2019s 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!<\/p>\n
3. Succotash in a Dash<\/strong><\/h3>\nThis unique dish deserves an equally unique \u2013 and delicious \u2013 veggie side. A healthy dish of corn kernels and other vegetables, succotash got its name from the Narragansett Native American word \u201cm’sickquatash,\u201d which means \u201cboiled corn kernels.\u201d<\/p>\n
Easy to whip up in less than five minutes, this dish starts by saut\u00e9ing 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.<\/p>\n
Next, add your sweet and soft corn kernels and saut\u00e9 for about one minute until slightly browned. Then add your tangy and balanced tomatoes and a pinch of salt and pepper and saut\u00e9 for another 90 seconds. Once it\u2019s 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!<\/p>\n
4. Steak the Best for Last<\/strong><\/h4>\nWe\u2019ve prepared the surf, now it\u2019s time for the turf! After thawing your fork-tender Omaha Steaks Butcher\u2019s Cut Filet Mignons<\/a> either overnight in the refrigerator or via our quick-thaw method<\/a>, 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.<\/p>\nOnce your steaks are seasoned to perfection, it\u2019s time to pan-sear them. Pan-searing is a great cooking method for when it\u2019s too cold or dark to grill, if you don\u2019t 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<\/a> guide and you\u2019ll be a pro in no time!<\/p>\nAdd grapeseed oil \u2013 which has a higher smoke-point than olive oil \u2013 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.<\/p>\n
Let your steaks finish cooking for another three to four minutes until they\u2019ve reached our recommended medium-rare doneness or your preferred doneness. Not sure how to achieve that? The Omaha Steaks Steak Doneness Guide<\/a> is your new best friend! Once you\u2019ve 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!<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2023\/01\/Filet-mignon-with-spicy-shrimp-recipe-blog-S.jpg” alt=”Filet Mignon with Spicy Shrimp Broth Recipe” title_text=”Filet mignon with spicy shrimp recipe blog S” align=”center” _builder_version=”4.19.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
How to Make a Filet with Spicy Shrimp Broth<\/strong><\/h2>\nSurf & turf dishes can be extra tricky because you need to ensure you\u2019re using only the best meat and seafood to deliver a dish meal of its name! Luckily for you, we\u2019re cooking with Omaha Steaks Wild Argentinian Red Shrimp<\/a> and Omaha Steaks Butcher\u2019s Cut Filet Mignons<\/a>! 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\u2019s 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\u2019s get the party started and start cooking!<\/p>\n1. Pur\u00e9e All Day<\/strong><\/h3>\nParsnips may be related to carrots, but don\u2019t let the family resemblance fool you. These versatile root vegetables are much sweeter, and their flavor is only enhanced by frosty weather. Once you\u2019ve peeled and diced your parsnips, boil them in a large pot of salted water for about eight minutes or until they\u2019re tender \u2013 like you would boil potatoes.<\/p>\n
While they\u2019re 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\u2019ve achieved a smooth and creamy consistency. Season to taste with salt and pepper and move on to the next step until it\u2019s time to top your meal with this delicious pur\u00e9e!<\/p>\n
2. It\u2019s Shrimply the Best Broth<\/strong><\/h3>\nThere\u2019s simple, cozy, and comforting broth \u2013 and then there\u2019s this. Spicy, complex, and full of ocean-fresh flavor, this broth is on another level. To make it, you\u2019ll start by seasoning your Omaha Steaks Wild Argentinian Red Shrimp<\/a> with salt, white pepper, and paprika before setting them aside.<\/p>\nNext, 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 saut\u00e9 until it\u2019s fragrant, which should only take about 40 seconds.<\/p>\n
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\u2019s 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 saut\u00e9 your\u00a0shrimp for about three minutes until they\u2019re cooked through and pink.<\/p>\n
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\u2019s 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!<\/p>\n
3. Succotash in a Dash<\/strong><\/h3>\nThis unique dish deserves an equally unique \u2013 and delicious \u2013 veggie side. A healthy dish of corn kernels and other vegetables, succotash got its name from the Narragansett Native American word \u201cm’sickquatash,\u201d which means \u201cboiled corn kernels.\u201d<\/p>\n
Easy to whip up in less than five minutes, this dish starts by saut\u00e9ing 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.<\/p>\n
Next, add your sweet and soft corn kernels and saut\u00e9 for about one minute until slightly browned. Then add your tangy and balanced tomatoes and a pinch of salt and pepper and saut\u00e9 for another 90 seconds. Once it\u2019s 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!<\/p>\n
4. Steak the Best for Last<\/strong><\/h4>\nWe\u2019ve prepared the surf, now it\u2019s time for the turf! After thawing your fork-tender Omaha Steaks Butcher\u2019s Cut Filet Mignons<\/a> either overnight in the refrigerator or via our quick-thaw method<\/a>, 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.<\/p>\nOnce your steaks are seasoned to perfection, it\u2019s time to pan-sear them. Pan-searing is a great cooking method for when it\u2019s too cold or dark to grill, if you don\u2019t 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<\/a> guide and you\u2019ll be a pro in no time!<\/p>\nAdd grapeseed oil \u2013 which has a higher smoke-point than olive oil \u2013 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.<\/p>\n
Let your steaks finish cooking for another three to four minutes until they\u2019ve reached our recommended medium-rare doneness or your preferred doneness. Not sure how to achieve that? The Omaha Steaks Steak Doneness Guide<\/a> is your new best friend! Once you\u2019ve 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!<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2023\/01\/Filet-mignon-with-spicy-shrimp-recipe-blog-S.jpg” alt=”Filet Mignon with Spicy Shrimp Broth Recipe” title_text=”Filet mignon with spicy shrimp recipe blog S” align=”center” _builder_version=”4.19.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
1. Pur\u00e9e All Day<\/strong><\/h3>\nParsnips may be related to carrots, but don\u2019t let the family resemblance fool you. These versatile root vegetables are much sweeter, and their flavor is only enhanced by frosty weather. Once you\u2019ve peeled and diced your parsnips, boil them in a large pot of salted water for about eight minutes or until they\u2019re tender \u2013 like you would boil potatoes.<\/p>\n
While they\u2019re 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\u2019ve achieved a smooth and creamy consistency. Season to taste with salt and pepper and move on to the next step until it\u2019s time to top your meal with this delicious pur\u00e9e!<\/p>\n
2. It\u2019s Shrimply the Best Broth<\/strong><\/h3>\nThere\u2019s simple, cozy, and comforting broth \u2013 and then there\u2019s this. Spicy, complex, and full of ocean-fresh flavor, this broth is on another level. To make it, you\u2019ll start by seasoning your Omaha Steaks Wild Argentinian Red Shrimp<\/a> with salt, white pepper, and paprika before setting them aside.<\/p>\nNext, 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 saut\u00e9 until it\u2019s fragrant, which should only take about 40 seconds.<\/p>\n
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\u2019s 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 saut\u00e9 your\u00a0shrimp for about three minutes until they\u2019re cooked through and pink.<\/p>\n
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\u2019s 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!<\/p>\n
3. Succotash in a Dash<\/strong><\/h3>\nThis unique dish deserves an equally unique \u2013 and delicious \u2013 veggie side. A healthy dish of corn kernels and other vegetables, succotash got its name from the Narragansett Native American word \u201cm’sickquatash,\u201d which means \u201cboiled corn kernels.\u201d<\/p>\n
Easy to whip up in less than five minutes, this dish starts by saut\u00e9ing 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.<\/p>\n
Next, add your sweet and soft corn kernels and saut\u00e9 for about one minute until slightly browned. Then add your tangy and balanced tomatoes and a pinch of salt and pepper and saut\u00e9 for another 90 seconds. Once it\u2019s 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!<\/p>\n
4. Steak the Best for Last<\/strong><\/h4>\nWe\u2019ve prepared the surf, now it\u2019s time for the turf! After thawing your fork-tender Omaha Steaks Butcher\u2019s Cut Filet Mignons<\/a> either overnight in the refrigerator or via our quick-thaw method<\/a>, 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.<\/p>\nOnce your steaks are seasoned to perfection, it\u2019s time to pan-sear them. Pan-searing is a great cooking method for when it\u2019s too cold or dark to grill, if you don\u2019t 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<\/a> guide and you\u2019ll be a pro in no time!<\/p>\nAdd grapeseed oil \u2013 which has a higher smoke-point than olive oil \u2013 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.<\/p>\n
Let your steaks finish cooking for another three to four minutes until they\u2019ve reached our recommended medium-rare doneness or your preferred doneness. Not sure how to achieve that? The Omaha Steaks Steak Doneness Guide<\/a> is your new best friend! Once you\u2019ve 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!<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2023\/01\/Filet-mignon-with-spicy-shrimp-recipe-blog-S.jpg” alt=”Filet Mignon with Spicy Shrimp Broth Recipe” title_text=”Filet mignon with spicy shrimp recipe blog S” align=”center” _builder_version=”4.19.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
There\u2019s simple, cozy, and comforting broth \u2013 and then there\u2019s this. Spicy, complex, and full of ocean-fresh flavor, this broth is on another level. To make it, you\u2019ll start by seasoning your Omaha Steaks Wild Argentinian Red Shrimp<\/a> with salt, white pepper, and paprika before setting them aside.<\/p>\n 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 saut\u00e9 until it\u2019s fragrant, which should only take about 40 seconds.<\/p>\n 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\u2019s 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 saut\u00e9 your\u00a0shrimp for about three minutes until they\u2019re cooked through and pink.<\/p>\n 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\u2019s 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!<\/p>\n This unique dish deserves an equally unique \u2013 and delicious \u2013 veggie side. A healthy dish of corn kernels and other vegetables, succotash got its name from the Narragansett Native American word \u201cm’sickquatash,\u201d which means \u201cboiled corn kernels.\u201d<\/p>\n Easy to whip up in less than five minutes, this dish starts by saut\u00e9ing 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.<\/p>\n Next, add your sweet and soft corn kernels and saut\u00e9 for about one minute until slightly browned. Then add your tangy and balanced tomatoes and a pinch of salt and pepper and saut\u00e9 for another 90 seconds. Once it\u2019s 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!<\/p>\n We\u2019ve prepared the surf, now it\u2019s time for the turf! After thawing your fork-tender Omaha Steaks Butcher\u2019s Cut Filet Mignons<\/a> either overnight in the refrigerator or via our quick-thaw method<\/a>, 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.<\/p>\n Once your steaks are seasoned to perfection, it\u2019s time to pan-sear them. Pan-searing is a great cooking method for when it\u2019s too cold or dark to grill, if you don\u2019t 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<\/a> guide and you\u2019ll be a pro in no time!<\/p>\n Add grapeseed oil \u2013 which has a higher smoke-point than olive oil \u2013 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.<\/p>\n Let your steaks finish cooking for another three to four minutes until they\u2019ve reached our recommended medium-rare doneness or your preferred doneness. Not sure how to achieve that? The Omaha Steaks Steak Doneness Guide<\/a> is your new best friend! Once you\u2019ve 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!<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2023\/01\/Filet-mignon-with-spicy-shrimp-recipe-blog-S.jpg” alt=”Filet Mignon with Spicy Shrimp Broth Recipe” title_text=”Filet mignon with spicy shrimp recipe blog S” align=”center” _builder_version=”4.19.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n3. Succotash in a Dash<\/strong><\/h3>\n
4. Steak the Best for Last<\/strong><\/h4>\n
![\"Sliced](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2023\/01\/Filet-mignon-with-spicy-shrimp-recipe-blog-F-150x150.jpg\")
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