Fillet Mignon w/ Kicker Shrimp Scalloped Baby Potatoes

Introduce

Chef :

The Cast Iron Soulé

Fillet Mignon w/ Kicker Shrimp Scalloped Baby Potatoes

I wasn’t going to add this, but decided to at the end. Sorry, I didn’t get pictures along the way. Hope you enjoy this simple meal!

Ingredient

5 (8 oz)

Idaho Baby Potatoes, peeled and thinly sliced

(16/20) Shrimp, peeled and deveined

1 tsp

Cooking instructions

* Step 1

In a sauce pan add enough water to cover the green beans and bring to a boil. Reduce heat until green beans are slightly soft and drain. Set aside.

* Step 2

For the Scalloped Potatoes:

* Step 3

Pat dry and season with salt and pepper.

* Step 4

In a skillet, bring to medium high heat with butter to foam. Toss in potatoes and sauté. Drizzle in olive oil and let continue to cook.

* Step 5

Add in 3/4 of the heavy cream and continue to stir. As it thickens reduce heat to medium and add in white wine. Stir again and bring to a low heat.

* Step 6

For the Shrimp and steak:

* Step 7

Pat down shrimp and steaks with paper towels. Combine shrimp seasoning and mix well in bowl. Add salt and pepper to the steaks.

* Step 8

Bring two skillets to medium high heat. Add butter to one and olive oil to the other when hot evenly.

* Step 9

With the one with butter, toss in shrimp and let cook about three minute and flip. Meanwhile, place the filets in the other with garlic and let sear for the same amount of time and flip. Toss in butter to baste the filets.

* Step 10

Continue to let shrimp cook until nice and pink colored with seasonings, add to the scalloped potatoes and toss in green beans. Add the remaining heavy cream and stir in.

* Step 11

Once the filets are seared to your liking after flipped (2min for rare, 3min mid rare, 4min medium, etc) remove from skillet and let rest equal amount of time.

* Step 12

On a plate scoop out shrimp and potatoes and place on plate. Add green beans. (Roughly 5 shrimp and green beans each plate). Squeeze he on juice over shrimp and potatoes. Slice fillet in half and place on plate. Top with mint to garnish.