Filet Steak with Shrimp Peppercorn Sauce
- Level: Easy
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 913
- Total Fat
- 67
- Saturated Fat
- 32
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 66
- Cholesterol
- 360
- Sodium
- 995
- Total: 25 min
- Active: 20 min
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.