Ingredients

• 2 , 4 ounce
• 1 tablespoon olive oil
• salt to taste
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large shallot , minced
• 2 tablespoons minced garlic
• 0.25 cups Chardonnay wine
• 0.5 pounds uncooked shrimp - peeled , deveined, and cut into 3 pieces
• 0.25 cups heavy cream
• 1 tablespoon butter
• salt and pepper to taste

Instructions

1. 1 Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
2. 2 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 and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes.
3. 3 Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
4. 4 To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.

Nutrition per serving