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.