Surf and Turf with Filet Mignon and Grilled Shrimp

Ingredients:

2 filet mignon steaks (6-8 oz each)

8 large shrimp, peeled and deveined

2 tbsp olive oil

Salt and pepper to taste

2 tbsp fresh parsley, chopped (for shrimp)

1 tbsp butter

1/2 cup heavy cream

1/4 cup beef broth

1 tbsp green peppercorns, crushed

1 tbsp Dijon mustard

1 clove garlic, minced

Instructions:

Cook the Filet Mignon:

Preheat your grill or a cast-iron skillet over medium-high heat.

Season the filet mignon steaks with salt and pepper.

Grill or sear the steaks for 4-5 minutes per side for medium-rare, adjusting time for desired doneness. Let the steaks rest for 5 minutes before serving.

Cook the Shrimp:

Heat olive oil in a pan over medium heat.

Season the shrimp with salt, pepper, and chopped parsley.

Cook the shrimp for 2-3 minutes on each side, until they are pink and opaque. Set aside.

Make the Creamy Peppercorn Sauce:

In the same pan, add butter and garlic, cooking for about 1 minute until fragrant.

Add the beef broth and green peppercorns, scraping up any bits from the pan.

Stir in the heavy cream and Dijon mustard, bringing to a simmer. Let it cook for 4-5 minutes, until it thickens to a creamy consistency.

Assemble and Serve:

Plate the filet mignon steaks, topping each with grilled shrimp.

Drizzle the creamy peppercorn sauce over the steak and shrimp.

Garnish with additional parsley, if desired.

Serve and enjoy your luxurious surf-and-turf meal!