Description
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) 1 1/2 inch thick filet mignon steaks
- 1 tablespoon olive oil
- salt to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large shallot, minced
- 2 tablespoons minced garlic
- ¼ cup Chardonnay wine
- ½ pound uncooked shrimp – peeled, deveined, and cut into 3 pieces
- ¼ cup heavy cream
- 1 tablespoon butter
- salt and pepper to taste
Instructions
- 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.
- 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.
- To serve
- place filets on serving plates
- and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 2