Recipe courtesy of Ree Drummond

Filet Steak with Shrimp Peppercorn Sauce

Name: Filet Steak with Shrimp Peppercorn Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 5 servings
Ingredients: 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; 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

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Level: Easy

Total: 25 min
Active: 20 min

Yield: 5 servings

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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

WATCH

Watch how to make this recipe.

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.