Filet Mignon And Shrimp Recipes

FILET MIGNON WITH GARLIC SHRIMP CREAM SAUCE

Steps:

• 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.

FILET STEAK WITH SHRIMP PEPPERCORN SAUCE

Steps:

• For the steak: Preheat the oven to 400 degrees F.
• Season the steaks with salt and pepper. Heat a large ovenproof skillet over medium heat, then add the butter and olive oil. When hot, throw in the steaks and sear for a minute on each side.
• Transfer the steaks to the oven for 3 to 5 minutes for medium rare or 6 to 7 minutes if you like them cooked a little more. Remove to a board, cover in foil and let rest for 5 minutes.
• For the sauce: Melt the butter in a skillet over medium heat. Add the chopped shrimp and saute until cooked, 2 to 3 minutes, then remove to a plate. Add the broth and brandy followed by the cream and crushed peppercorns. Bring to a simmer, throw the shrimp back in, add the parsley and cook for about 2 more minutes.
• Pour the sauce over the steaks and serve.

PEPPER CRUSTED FILET AND SHRIMP

Steps:

• Corn Relish: Combine corn, capers and red wine vinegar, and mix. Set aside.
• Smoky Paprika Butter: Heat smoked paprika and butter in saute pan for 30 seconds, then let sit for 30 minutes. Add shallots, garlic, parsley, red chili flakes, salt and pepper. Mix to combine. Set aside until steaks and shrimp are ready.
• Steaks and Shrimp: Clean and oil your grill grates, heat to 550° F. Season filets and shrimp with salt, pepper, onion powder and garlic powder. Place seasoned steaks and shrimp on grill. Shrimp should cook for approximately 3-4 minutes on each side, or until completely cooked through. Grill steak to your desired degree of doneness (see table below). Remove steaks and shrimp from grill when ready. Plate shrimp on top of each steak. Finish with smoky paprika butter and corn relish. Enjoy!