Okay, this recipe mixes two flavors many people crave — the ultimate in tender beef (the filet mignon) with tasty, distinctive shellfish (your choice of lobster, crab or shrimp).
It’s a little twist on the old “Surf and Turf” theme, combining the “surf” part right into the butter that will flavor the steak itself.
And, it’s a simple recipe for steak butter you can try at home! I’m thrilled!
Give it a try!
Grilled Filet with Shellfish Butter
4 6oz. Filet Mignon
8 oz. Shells (Lobster, crab or shrimp)
8 oz. Butter
¼ Cup chopped Carrot
¼ Cup chopped Celery
½ Cup chopped Onion
1 clove Garlic, chopped
1 tsp. Tomato Paste
2 Tbsp. Brandy (optional)
2 sprigs Tarragon (optional)
Salt and Pepper
In a medium saucepan, sweat the onion, carrot and celery until soft, in 1 tsp. of the butter. Add the garlic, tarragon and tomato paste and shells and cook for several minutes, stirring regularly. If using shrimp shells, they should turn pink, since crab and lobster are already cooked, just break up the shells with a spoon or meat tenderizer if they are too thick. Add brandy to deglaze and cook until almost dry. Add the remaining butter.
Cook over low heat for twenty minutes, stirring regularly. Strain through a fine meshed strainer into a bowl and place in the refrigerator. Once the butter has nearly set, spoon onto a sheet of plastic wrap and roll into a log, tying the ends tightly and return to the refrigerator.
Season the filet on both sides with salt and pepper and grill to desired doneness, about 4 minutes per side for medium. Slice the butter into thick slices and place on top of the filet while it is resting. The heat from the filet should start melting to butter, if it doesn’t place it under a broiler for around fifteen seconds.