Filet Steak with Shrimp Peppercorn Sauce

Total Time:
25 min
Prep:
5 min
Inactive:
5 min
Cook:
15 min

Yield:
5 servings
Level:
Easy

Ingredients
  • Steak:
  • Five 2-inch-thick beef filet steaks (about 10 ounces each)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • Sauce:
  • 2 tablespoons salted butter
  • 8 ounces shelled and deveined jumbo shrimp (16- to 20-count), chopped
  • 1/2 cup beef broth
  • 1/4 cup brandy
  • 1 cup heavy cream
  • 2 tablespoons crushed peppercorns
  • 1 tablespoon chopped fresh parsley
Directions
  • For the steak: Preheat the oven to 400 degrees F.

  • Season the steaks with salt and pepper. Heat a large ovenproof skillet over medium heat, then add the butter and olive oil. When hot, throw in the steaks and sear for a minute on each side.

  • Transfer the steaks to the oven for 3 to 5 minutes for medium rare or 6 to 7 minutes if you like them cooked a little more. Remove to a board, cover in foil and let rest for 5 minutes.

  • For the sauce: Melt the butter in a skillet over medium heat. Add the chopped shrimp and saute until cooked, 2 to 3 minutes, then remove to a plate. Add the broth and brandy followed by the cream and crushed peppercorns. Bring to a simmer, throw the shrimp back in, add the parsley and cook for about 2 more minutes.

  • Pour the sauce over the steaks and serve.


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