2 100% Grass-fed Filet Mignon, thawed
1 tbsp Extra Virgin Olive Oil
1 tsp. Kosher Salt
1 tsp. Black Pepper
4-6 oz. Shrimp, Thawed
1 tbsp. Cold Butter
2 Garlic Cloves
3 Tbsp. Butter, softened
2 Garlic Cloves, minced
1 tbsp. Fresh Thyme Leaves
1 tbsp. Fresh Basil, or flat leaf parsley, chopped
1/4 tsp. Salt
1/4 tsp. Black Pepper
Remove the filets from the refrigerator to sit at room temperature for at least 30 minutes.
Lightly pat down all side with a paper towel.
Season all sides generously with salt and black pepper. A good rule of thumb is 1/4 tsp. salt and black pepper per side.
In a small bowl, add the softened butter, pressed garlic, thyme leaves, chopped basil, salt and black pepper.
Cover and set in the fridge until ready to serve.
Heat a large cast iron skillet over medium high heat.
Add the olive oil and brush to evenly distribute in the pan. Allow to heat up for one minute.
Add the steaks into the hot pan, cooking for 3-4 minutes on each side, depending on thickness and preferred doneness.
Remove steaks to rest for at least 5 minutes before slicing.
In the hot skillet, add the broccolini to sauté for 5-8 minutes. Remove from pan.
Add the thawed shrimp into the hot pan, season with salt and black pepper, lemon juice, and thyme leaves.
Cook until curled up and fully cooked through, about 2-3 minutes.
Serve warm together with the Garlic Butter. Enjoy!
May 18, 2022