Filet Mignon With Garlic Shrimp Cream Sauce

  • Origin :
  • Recipe Type :
  • Preparation Time : 20m
  • Cooking Time : 15m
  • Diet Type : A BloodType
  • Properties : Low carb, No pork, No chicken, No grains, No fruits, High fat, High sodium, High protein, No sugar

Ingredients

  • 2 Beef
  • 1 Tbsp Olive Oil
  • 1 Salt
  • 2 Tbsp Butter
  • 2 Tbsp Olive Oil
  • 1 Large Shallot
  • 2 Tbsp Garlic
  • 0.25 Cup Chardonnay Wine
  • 0.5 lb Shrimp
  • 0.25 Cup Heavy Cream
  • 1 Tbsp Butter
  • 1 Pepper


Directions

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. 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. 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. To Serve, Place Filets On Serving Plates, And Top

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