ingredients

• ½ teaspoon olive oil
• Salt and pepper
• 2 4 oz filet minions
• 1 tablespoon butter
• 4 oz shrimp (or about 8 large shrimp)
• 1 clove of garlic
• 1 tablespoon fresh rosemary
• 2 tablespoons butter
• 1 small shallot, chopped
• 2 cloves minced garlic
• 2 tablespoons flour
• ½ cup champagne
• ½ cup heavy cream
• Salt to taste

cooking

1. Preheat the oven to 425 degrees. Season steak with salt and pepper. Heat a small, ovenproof skillet over medium-high heat, add olive oil. Place steak on hot skillet and cook steak for 2- 3 minutes per side (just to brown). Place skillet in the oven for 3-4 minutes for rare, 5-6 for medium (this will depend on the thickness of your steak. Use a meat thermometer to guide you, for medium you are looking for 145 degrees). When steak has reached the desired temperature, remove the skillet from the oven and let stand.
2. Meanwhile, heat a second skillet over medium heat, add the butter. Add shallots to the pan and cook for 2-3 minutes or until soft. Stir in the garlic. Add shrimp and cook for two minutes. Turn shrimp over and add rosemary. Cook shrimp for two minutes, remove from heat and keep warm.
3. For the sauce, melt butter in a small saucepan over medium heat, add the garlic. Whisk in the flour until it is smooth. Slowly stream in the champagne careful as it will bubble up, followed by the cream. Cook for 1-2 minutes until thick and creamy. Season with salt to taste.
4. To assemble, place filets on a plate, top each steak with half of the shrimp and drizzle cream sauce over top. Serve with additional cream sauce on the side.