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
1 tablespoon minced shallots
1 cup red wine
1 teaspoon freshly chopped thyme leaves
1 tablespoon butter
1 cup white wine
3 tablespoons butter
2 teaspoons minced chives
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