Recipe courtesy of Michael Chiarello
Episode: Engagement Party
Total:
1 hr 15 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 15 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

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

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Surf and Turf Satay

Recipe courtesy of James Cunningham

Surf and Turf

Surf and Turf Braai

Recipe courtesy of Siba Mtongana

Surf and Turf

Recipe courtesy of Siba Mtongana

Siba's Surf and Turf Braai

Recipe courtesy of Siba Mtongana

Spicy Surf-N-Turf Trio

Recipe courtesy of Marcela Valladolid

Peppe's Mare e Monte: Peppe's Surf and Turf Pasta

Recipe courtesy of David Rocco

Surf And Turf: Pork and Shrimp with Garlic (Cerdo y Gambas al Ajillo)

"Surf and Turf" Beef Tenderloin with Mushroom and Asparagus Ragout and Lobster Mashed Potatoes

Recipe courtesy of Lynn Crawford

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV