Shelly's Recipe

Mushroom & Shrimp Smothered Fillet Mignon

Category: Steaks - Beef

Steak:
2 beef fillet mignon steaks, 6-8 oz each
Steak Seasoning

Mushrooms:
8 oz fresh mushrooms, washed and sliced
2-3 TBS olive oil, separated
1/2 tsp minced or crushed garlic
1 large shallot bulb, finely slivered
sea salt and fresh ground pepper to taste
1/4 cup minced Italian parsley

Confetti Shrimp
8 oz wild American shrimp, peeled & deveined (raw)
1/4 cup bell pepper confetti (finely minced red, green and orange or yellow peppers, paper towel dried)
2-3 TBS butter, softened
lemon wedges

Suggested Sides: Steamed or roasted vegetables, rice or potatoes


Steak:
Season steaks to taste and cook on the grill, in a grill pan or in a heavy skillet to taste (rare to medium rare suggested), remove, cover and rest for at least 5 minutes.

Meanwhile, prepare the mushrooms and confetti shrimp.

Mushrooms
Add 1-TBS oil to a skillet along with garlic, shallots, mushrooms and a pinch of sea salt and pepper, cooking until the mushrooms release all their moisture. Remove from heat and toss with fresh minced parsley.

Confetti Shrimp
In a large skillet over medium high heat, sauté the shrimp and bell pepper confetti in 1 TBS salted butter over medium heat for about 2 minutes - do not overcook! Can be seasoned any way you like, or splash with hot sauce. Remove from heat and add the rest of the softened butter, swirling just to melt.

Assembly:
Make a "bed" of sauteed mushrooms slightly larger than the fillets on two plates, top with rested steak. Add remaining side dishes to plate (vegetables and rice or potato suggested) and then top steak with confetti shrimp.