Bright Star's Grilled Filet Mignon and Grilled Shrimp served with Red Wine Sauce
4 – 4 oz Fillet Mignon Steaks
4 slices of hickory smoked bacon
1 cup soy sauce
¼ cup olive oil
4 tablespoons olive oil
1 pound large shrimp, peeled and deveined
1 teaspoon Greek Seasoning
8 asparagus spears (optional)
Wrap a piece of bacon around each filet mignon and secure with a toothpick. Place steaks in a 9" x 13" pyrex dish. Whisk soy sauce and olive oil in a small bowl and pour over steaks. Let marinate for fifteen minutes. Remove steaks from marinade and salt and pepper both sides of meat. Heat two tablespoons of olive oil in skillet over medium high heat. Place two steaks in skillet and grill until crisp. Flip steaks and grill until steaks register 125-130 degrees (for medium rare) 5-10 minutes. Transfer to plate and cover with foil. In a sauté pan, heat remaining olive oil on medium high heat for 5 minutes. Place shrimp in pan and sprinkle with seasoning. Grill for approximately 5 minutes until shrimp are opaque. Set shrimp aside. If desired, place asparagus spears in sauté pan and grill until softened.
Red Wine Sauce
juice of one lemon
¼ c red wine
1 clove garlic, minced
Pinch of thyme
I tsp chopped shallots
1 tsp creole seasoning
½ cup heavy whipping cream
½ lb unsalted butter at room temperature
Combine first six ingredients in medium size sauce pan. Heat pan on medium high heat until mixture is reduced by half stirring occasionally. Add whipping cream stirring occasionally until reduced by half. Remove from heat and stir in butter.
Plate steak and drizzle with red wine sauce. Plate shrimp next to steak.