Baked Beef Filets with Fondue Shrimp
It is the celebration season! What better way to celebrate than a “not so classic” Surf & Turf dinner? We could do the classic Surf & Turf: Filet Mignon with a Lobster Tail. Not to say it isn’t incredibly delicious, but I’ve been there, done that, can order it on a menu. So, I combined all those flavors and threw in the twist of another “Classic” celebration, Cheese Fondue. The shrimp is sautéed with garlic and then smothered in a “fondue style” wine and cheese sauce and topped with a crispy parmesan panko crust.
Then it comes to the steaks. I was thinking there is a good possibility the grill may be covered with a significant layer of that fluffy white stuff that seems to keep falling from the sky. But that is no reason for us to deny ourselves from the rich deliciousness of a perfectly cooked filet mignon. The article includes how to pan sear/bake tenderloin steaks in a way that recreates those flavors but keeps you toasty warm in the house.
As you read through the recipes, I think you will find a little bit of this and a little bit of that from our favorite “Classic” celebration meals. The steaks and shrimp have wonderful flavors on their own and when combined together make for an amazing celebration.
Baked Beef Filets with Fondue Shrimp
Ingredients
Fondue Shrimp
- 1 1/2 pounds Shrimp, 16-20 count deveined, shell removed, cut into 3 bites pieces
- 1 tablespoon Olive Oil
- 1 1/2 tablespoons Garlic chopped
- Salt and Pepper to taste
- 1 1/2 tablespoons Fresh Lemon Juice
- 1/2 cup Panko Crumbs
- 1 1/2 tablespoons Parmesan shredded
- 2 teaspoons Fresh Parsley chopped
- 1 tablespoon Butter
- 1 1/2 tablespoons Cornstarch
- 1/2 pound Gruyere shredded
- 1/4 pound Emmentaler shredded
- 1 cup White Wine
- 2 teaspoon Kirsch
Baked Beef Tenderloin Steaks
- 6 Beef Tenderloin Steaks, 6-8 ounce each 2 - 2 1/2 inches thick
- Vegetable Oil
- Steak Seasoning
Instructions
Fondue Shrimp
- In a skillet over medium heat, heat oil (reduce heat if it starts to smoke). Cook shrimp for 2 minutes until they are pink but still raw in the center. Add the garlic and cook an additional 1 minute. Drizzle with lemon juice and lightly season with salt and pepper. Set to the side.
- In a small skillet melt the butter over medium low heat until just starting to bubble. Add the panko crumbs, stirring constantly, until lightly golden (about 5 minutes). Remove from the heat and add the parmesan and parsley. Continue stirring to incorporate. Transfer to a small bowl(this will help it cool off quicker and stop the browning process). Set to the side.
- Mix the cornstarch with the cheese. Set to the side. In a heavy saucepan, add the wine and bring to a light simmer. Slowly add the shredded cheese, stirring in a circle 8 motion. You want to reach the consistency where the cheese sauce sticks to a spoon (you don’t want it too thick). If it gets too thick, add more wine to thin it out.
- Use a shallow baking/quiche pan or individual gratin dishes. Add a layer of shrimp to the bottom of the dish. Pour the fondue over the shrimp. Top with buttered panko crumbs. Can be prepared a day ahead.
- Preheat oven to 400 degrees. Bake for 10 minutes until bubbling and top is golden brown. You can do this while the steak is resting.
Baked Beef Tenderloin Steaks
- Remove the steaks from the refrigerator to reach room temperature, at least 30 minutes prior. Preheat oven to 400 degrees.
- Heat a cast iron or heavy bottom sauté pan over medium high heat. Add just enough oil to lightly coat the bottom of the pan. Season the steaks. Sear each side of the steaks for 2 minute or so, until a brown crust has formed.
- Place the steaks into the oven and cook for approximately 6-8minutes or until they reach 125 degrees for medium rare. Let rest for 10 minutes before serving.
- Note: Depending on how many steaks you are cooking, you can place them in the oven in the sauté pan used for searing. If doing more than 4 steaks, sear them in batches and transfer to a baking sheet. Place the baking sheet with steaks to the oven to finish cooking.