(Except for butter, I omitted all other dairy from this meal. I also removed the wine to maintain the Keto for Cora!)
Filet Mignon w/ Shrimp Scampi Sauce:
- 4 (4-6oz), 1.5-2" thick cut filet mignon steaks
- 1-2 tbsp butter/oil
- salt to taste
- 1 shallot, minced
- 3-4 cloves garlic, minced
- 1/4 cup crisp, white wine (Keto alternative: chicken broth)
- 3/4 cup uncooked shrimp - peeled, deveined, cut into 1/2-3/4" pieces (depending on original size)
- 1/4 cup heavy cream
- 1 tbsp butter
- salt and freshly group pepper to taste
Heavily salt and pepper both sides of steaks and set on counter 30min-1hr ahead of cooking time to allow meat to come to room temperature (if frozen, leave out several hours ahead of cooking).
Once ready to start cooking, heat an oven-safe heavy steel or cast-iron skillet over medium-high heat. Once hot, add 1 tbsp butter/oil to skillet. When butter foaming subsides (or oil begins to shimmer and runs very easily around skillet), gently place the filets into the hot skillet (avoid overcrowding) and cook until golden brown crust forms, about 5 to 6 minutes. Flip steaks.
Cook on second side until desired doneness (for med-rare, center should read 130 degrees F - temp will increase 5-7 degrees when resting). Remove from heat and set filets aside to rest, covered loosely with foil.
Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot