Tender beef tenderloin filets are cooked to perfection, then topped with a delectable creamy shrimp sauce for a special meal to share.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
777 Calories
Recipe Instructions
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.
Ingredients
2 tablespoons butter
1 tablespoon butter
salt to taste
2 tablespoons olive oil
1 tablespoon olive oil
salt and pepper to taste
2 tablespoons minced garlic
1 large shallot, minced
2 (4 ounce) 1 1/2 inch thick filet mignon steaks
0.25 cup heavy cream
0.25 cup Chardonnay wine
0.5 pound uncooked shrimp - peeled, deveined, and cut into 3 pieces
