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

Directions

For the
filet sauce:

Ingredients

1 tablespoon minced shallots
1 cup red wine
1 teaspoon freshly chopped thyme leaves
1 tablespoon butter

Directions

For the shrimp
sauce:

Ingredients

1 cup white wine
3 tablespoons butter

2 teaspoons minced chives

Directions

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.