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Entree
American
2 servings
20 minutes
10 minutes
Easy for mid-week, or an easy weekend at home.
2 (6 oz.) Beef Tenderloin Fillets
8 large Raw Shrimp - peeled; deveined; tail on
Sea Salt and Freshly Ground Pepper - to taste
3 tablespoons Unsalted Butter - divided use
6 tablespoons Unsalted Butter
2 Melissa’s Mangosteens - pulp only; half of the pulp chopped
1/2 Fresh Lemon - juiced
1/8 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper
Season the steaks and shrimp, on both sides, with the salt and pepper. Melt 2 tablespoons of the butter in a cast iron skillet and add the steaks. Cook over medium high heat until dark brown, about 4-5 minutes. Flip the steaks over and repeat or cook to your desired doneness. Remove the steaks and place them on a plate tented with foil.
Meanwhile, melt the other tablespoon of butter in the pan and add the shrimp. Sear the shrimp until pink and opaque and then flip them over. Cook until they are pink and opaque all over. This should take 2-3 minutes per side. Remove them from the pan and set aside.
To make the sauce, reduce the heat to medium low and melt the butter in the pan. Stir in the rest of the sauce ingredients and cook for 3 minutes.
To serve, place the steaks and 4 shrimp on 2 plates. Pour the sauce over the top and enjoy.
