Ingredients:
For the Filet Mignon:
2 filet mignons (6-8 oz each)
Salt and black pepper to taste
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, smashed
Fresh thyme or rosemary sprigs (optional)
For the Garlic Butter Shrimp:
8-10 large shrimp, peeled and deveined
2 tbsp butter
2 cloves garlic, minced
1/4 tsp smoked paprika
1 tbsp lemon juice
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Sauce:
1/2 cup beef or chicken broth
1/4 cup heavy cream
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
Instructions:
1. Prepare the Filet Mignon:
Preheat your oven to 400°F (200°C).
Season the steaks generously with salt and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side until browned.
Add butter, garlic, and herbs to the skillet. Spoon the melted butter over the steaks for added flavor.
Transfer the skillet to the oven and cook for 6-8 minutes for medium-rare (or to your desired doneness). Let the steaks rest for 5 minutes before serving.
2. Cook the Shrimp:
In a separate skillet, melt butter over medium heat. Add garlic and cook until fragrant (about 1 minute).
Stir in shrimp, paprika, salt, and pepper. Cook for 2-3 minutes on each side until pink and cooked through.
Add lemon juice and toss the shrimp to coat. Remove from heat and keep warm.
3. Make the Sauce:
In the same skillet used for the steaks, add broth, heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 2-3 minutes until slightly thickened.
4. Assemble the Dish:
Place the filet mignon on a plate. Top with shrimp and drizzle with the creamy sauce.
Garnish with fresh parsley and serve with mashed potatoes or roasted vegetables. Enjoy!
Pro Tip: Use a meat thermometer to ensure your filet mignon is cooked to perfection (135°F/57°C for medium-rare).
