| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 4 cups chicken stock
- 2 tablespoons extra-virgin olive oil, divided
- 4 (4-ounce) filet mignon
- Sea salt, preferably gray salt and freshly ground black pepper
- 8 large (10/20 count) shrimp, shell on, deveined
- 1 tablespoon minced shallots
- 1 cup red wine
- 1 teaspoon freshly chopped thyme leaves
- 1 tablespoon butter
- 1 cup white wine
- 3 tablespoons butter
- 2 teaspoons minced chives
Instructions
- Preheat oven to 425 degrees F.
- In a saucepan, over medium heat, simmer 4 cups of chicken stock until reduced by half.
- In a large saute pan, heat 1 tablespoon of the olive oil over high heat until hot but not smoking.
- Season the filets mignons with salt and pepper and add to the hot pan. Sear on both sides until browned nicely, about 2 to 3 minutes on each side, and transfer to oven for about 3 to 4 minutes for rare, 5 to 6 minutes for medium. Remove from oven and let rest.
- Drain excess oil from the pan and return to medium heat; add the shallots and saute briefly; add the red wine and thyme and simmer for 1 minute. Add the chicken stock and continue simmering to reduce to 1 cup; remove from heat and swirl in butter. Season with salt and pepper, to taste.
- In another large saute pan over high heat, heat the remaining olive oil until hot but not smoking. Season the shrimp with salt and pepper. Saute the shrimp for about 2 minutes on each side and remove from the pan to a plate.
- Drain any excess oil from the pan and return to the stove. Deglaze with the white wine and reduce by 1/2. Slowly add butter, stirring to emulsify; finish with the chives. Season with salt and pepper, to taste.
- To serve. On each plate arrange 1 filet and 2 shrimp, spoon about 1 tablespoon of the red wine sauce on the filet and spoon about 1 tablespoon of the white wine sauce over the shrimp. Serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 625 |
| Total Fat | 41 g |
| Saturated Fat | 17 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 29 g |
| Cholesterol | 147 mg |
| Sodium | 1166 mg |
| Serving Size | 1 of 4 servings |
| Calories | 625 |
| Total Fat | 41 g |
| Saturated Fat | 17 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 29 g |
| Cholesterol | 147 mg |
| Sodium | 1166 mg |
Reviews
This is the ONLY way to cook any steak. PERFECT every time!
The first time I made it, it was a little difficult but tasted great. I find that sometimes it is more fun to cook with someone else anyway.
Love Michael, but have a suggestion–it doesn’t do any good to tell us how long to cook a piece of meat unless you tell us how thick a piece of meat to buy.
What more can I say…SCRUMPTIOUS! Really easy to make, especially with the help of my “Sous Chef” / girlfriend 😉 The shrimp was so tasty it could have made a meal on its own.
I would disregard those reviewers that did not like the shrimp sauce. I think they need to go back to “Cooking 101.” Everything turned out to perfection and the filet was orgasmic!!
I only tried the filet (due to the unfavorable reviews for the shrimp sauce). The sauce was great. Hard to tell when it’s reduced enough. Everyone really liked it.
I made the recipe for father’s day and everyone thought it was great. My sister-in-law is one of the pickiest eaters I know and she requested that I make the shrimp for her again for her birthday.
This one is the first dud I’ve encountered on this website.
The only other reviewer loved this recipe, but they did mention they hadn’t included the shrimp; and that’s where I found my problem.
The white wine sauce turned out awful and I’m wondering if there is something missing from the receipe.
The meal wasn’t a disaster, I just used a little lemon juice to finish the shrimp, which I had already seasoned with salt and pepper before cooking them up.
Next time I’ll either find another white wine sauce recipe, or use a basic lemon-butter approach again.
Though I did not have a chance to try out the shrimp part of the recipie, the steak part was FANTASTIC. I really recommend this recipie, it’s the perfect dish to serve on a date or for a special family dinner.