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
- 1 1/2 inch thick filet mignon steaks: 2 piece (4 ounce)
- olive oil: 1 Tbsp
- salt: (to taste)
- butter: 2 Tbsp
- olive oil: 2 Tbsp
- shallot: 1 piece (minced)
- garlic: 2 Tbsp (minced)
- Chardonnay wine: 0.25 cup
- uncooked shrimp - peeled, deveined, and cut into 3 pieces: 0.5 pound
- heavy cream: 0.25 cup
- butter: 1 Tbsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.
