Filet Mignon with Garlic Shrimp Cream Sauce
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.
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
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.
Step: 3
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.
Step: 4
To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.
NUTRITION FACT
Per Serving: 777 calories; protein 37.5g; carbohydrates 9.5g; fat 63.1g; cholesterol 316.7mg; sodium 533.8mg.
Prepare your food in advance can be best to feel enjoyable that you do it with your favorite music in the yard , a relaxing beverage of your pick or even a partner. It is thoughtful to write every step you fell right to create the meal , which may include everything from your tools and utensils to your ingredients . Make sure to list the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.
Having the right kitchen tools is just as one most required as having the correct dishes menu . This includes all of from pots, pans, bowls and tools that needed to those core of items that are sometimes to forget, like as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner foods are a must-have for all of home chef.
