Ingredients:
2 filet mignon steaks (6-8 oz each)
12 large shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp fresh parsley, chopped
For the Creamy Peppercorn Sauce:
2 tbsp butter
2 shallots, finely chopped
1/4 cup brandy or cognac
1 cup heavy cream
2 tbsp crushed black peppercorns
Salt, to taste
Instructions:
Prepare the Steaks:
Season filet mignon steaks generously with salt and pepper.
Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat.
Grill steaks for about 4-5 minutes per side for medium-rare (internal temp ~130°F/54°C).
Remove from heat and let rest.
Grill the Shrimp:
Toss shrimp with remaining olive oil, salt, pepper, and parsley.
Grill shrimp for 2-3 minutes per side until lightly charred and opaque. Set aside.
Make the Peppercorn Sauce:
In the same pan, melt butter over medium heat.
Add shallots and sauté until softened, about 2 minutes.
Carefully add brandy and cook until reduced by half.
Stir in heavy cream and crushed peppercorns.
Simmer gently until sauce thickens, about 5 minutes. Season with salt.
Plate the Dish:
Place the filet mignon on a white plate.
Top with grilled shrimp.
Generously spoon creamy peppercorn sauce over the steak and shrimp, allowing it to drip onto the plate.
Serve immediately for a rich, elegant surf-and-turf experience.