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Tuesday, December 22, 2015

filet mignon with garlic shrimp cream sauce

Ingredients

  • Servings: 2
  • 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
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • 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 , and cook and stir until the 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.

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