FILET MIGNON WITH SHRIMP AND BRANDY SAUCE

SERVES 4

This was created one of those times when I wasn't sure what I wanted for dinner and decided to use some filet mignons and shrimp had been in my freezer for quite a while. It turned out to be a great surf and turf meal that is quick, easy, elegant and very good.

INGREDIENTS

1 tablespoon olive oil

4 tablespoons butter, divided

4 filet mignons (beef tenderloin steaks), about 6 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 2 tablespoons 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. Remove from pan and tent with foil. Reduce heat to medium-high. Add the remaining 2 tablespoons 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. Add the garlic, then the brandy. Bring to a boil and reduce by about half. Return steaks to pan and reheat for about 1 minute. Serve immediately, spooning shrimp and sauce over each steak.

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