Grilled Filet Mignon Surf-and-Turf with Creamy Peppercorn Sauce.

Ingredients:

2 filet mignon steaks (6-8 oz each)

12 large shrimp, peeled and deveined

Salt and freshly ground black pepper

2 tbsp olive oil

2 tbsp fresh parsley, chopped

For the Creamy Peppercorn Sauce:

2 tbsp butter

2 shallots, finely chopped

1/4 cup brandy or cognac

1 cup heavy cream

2 tbsp crushed black peppercorns

Salt, to taste

Instructions:

Prepare the Steaks:
Season filet mignon steaks generously with salt and pepper.
Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat.
Grill steaks for about 4-5 minutes per side for medium-rare (internal temp ~130°F/54°C).
Remove from heat and let rest.

Grill the Shrimp:
Toss shrimp with remaining olive oil, salt, pepper, and parsley.
Grill shrimp for 2-3 minutes per side until lightly charred and opaque. Set aside.

Make the Peppercorn Sauce:
In the same pan, melt butter over medium heat.
Add shallots and sauté until softened, about 2 minutes.
Carefully add brandy and cook until reduced by half.
Stir in heavy cream and crushed peppercorns.
Simmer gently until sauce thickens, about 5 minutes. Season with salt.

Plate the Dish:
Place the filet mignon on a white plate.
Top with grilled shrimp.
Generously spoon creamy peppercorn sauce over the steak and shrimp, allowing it to drip onto the plate.

Serve immediately for a rich, elegant surf-and-turf experience.