"His and Hers" Surf and Turf
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 625
- Total Fat
- 41
- Saturated Fat
- 17
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 29
- Cholesterol
- 147
- Sodium
- 1166
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
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
For the filet sauce:
1 tablespoon minced shallots
1 cup red wine
1 teaspoon freshly chopped thyme leaves
1 tablespoon butter
For the shrimp sauce:
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.