FILET STEAK WITH SHRIMP PEPPERCORN SAUCE

Filet Steak with Shrimp Peppercorn Sauce image

Provided by Ree Drummond : Food Network

Time 25m

Yield 5 servings

Number Of Ingredients 11

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

Steps:

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.