Filet Mignon (Beef Tenderloin Steaks) with Shrimp and Brandy Sauce
This recipe was created one of those times when I did not know what to make for dinner, except that I wanted to experiment with something new and different. I decided to use some beef tenderloin steaks and shrimp that were in the freezer. It turned out to be an incredible 'surf and turf' main dish that is quick, easy and absolutely delicious. Serves this for a special occasion or elegant entertaining.
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 4 filet mignons (beef tenderloin steaks), about 4 ounces each
- Salt and pepper to taste
- 2 teaspoons dried thyme, divided
- 1 pound small or medium shrimp, peeled
- 1 teaspoon minced fresh garlic
- 1/2 cup brandy
Heat a large skillet over high heat. Add the olive oil and 1 tablespoon of the butter. Season the filets on both sides with salt, pepper and 1 teaspoon of the thyme. Add to the hot pan and sear about 4 minutes per side for medium-rare, reducing heat if they brown too quickly. Remove the steaks from the pan and tent with foil. Reduce heat to medium-high. Add the remaining 1 tablespoon of butter and the shrimp to the pan. Season again with salt, pepper and the remaining 1 teaspoon of thyme. Sauté until pink, about 3 minutes. Remove the shrimp to a plate. Add the garlic, then the brandy to the pan. (If you are working on a gas range, move the pan off the burner before adding the brandy.) Bring to a boil and reduce by about half. Return steaks and shrimp to the pan and reheat for about 1 minute. Serve immediately, spooning shrimp and sauce over each steak.