Grilled Filet Mignon and Cognac Shrimp

Bright Star's Grilled Filet Mignon and Cognac Shrimp served on Stone Ground Grits and garnished with Vegetables

Serves 4

Filet Mignon

4 – 4 oz Fillet Mignon Steaks

2 tablespoons olive oil

1  teaspoon Creole seasoning

Heat two tablespoons of olive oil in an iron skillet over medium high heat.   Sprinkle each side of steaks with Creole seasoning.   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. Repeat with remaining two steaks.   Transfer to plate and cover with foil.

Cognac Shrimp

2 tablespoons olive oil

1 clove garlic, minced

1 pound large shrimp, peeled and deveined

1 teaspoon Creole Seasoning

¼ cup cognac

½ cup heavy whipping cream

½ lb unsalted butter at room temperature.

In a sauté pan, heat olive oil on medium high heat for 5 minutes.  Rinse shrimp and pat dry.  Sprinkle shrimp with Creole seasoning.  Cook for approximately 5 minutes until shrimp turn pink.  Add cognac and flambé for approximately one minute.  Remove shrimp from sauté pan.  Add heavy whipping cream to pan stirring occasionally until reduced by half.  Remove sauté pan from heat and stir in butter.  Cover and set aside.

Stone Ground Grits

4 cups water

1 cup stone-ground grits

1 cup crumbled feta cheese

½ cup shredded American cheese

½ cup grated parmesan cheese

2 tablespoons shallots, chopped

¼ cup whipping cream

1 teaspoon chicken stock

Bring water to a boil.  Add grits and cook on low heat until water is absorbed, about 30-45 minutes.  Remove from heat and stir in remaining ingredients until smooth.

Grilled Vegetables

3 slices bacon, chopped

1 glove garlic, minced

1 small red pepper, cut into strips

1 cup sliced mushrooms

1 small sweet onion, sliced

Fry bacon in a large skillet until browned.  Drain well.  In grease add garlic, and vegetables.  Simmer 5-8 minutes until soft.

On a large platter plate steak, add grits and place shrimp on top of grits and top with sauce. Top with grilled vegetables.

Weekend Cooking - December 4, 2010