Filet Mignon with Garlic Shrimp Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I am a big fan of combining steak and seafood. This is a cheaper option than a jumbo lump crabmeat recipe I enjoy as well. Hope you find it tasty. Ingredients:
2 (4 ounce) beef tenderloin filets, 1 1/2 inches thick |
1 tablespoon olive oil |
salt to taste |
2 tablespoons butter |
2 tablespoons olive oil |
1 large shallot, minced |
2 tablespoons minced garlic |
1/4 cup chardonnay wine |
1/2 pound uncooked shrimp - peeled, deveined, and cut into 3 pieces |
1/4 cup heavy cream |
1 tablespoon butter |
salt and pepper to taste |
Directions:
1. Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
2. Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes. Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
3. To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.
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