All of Us


All of Us


Half & Half


  • Preparation: 35 m
  • Recipe Yield: 4
New Soul Kitchen, Recipes, Brunch, Sunday Supper

Source: New Soul Kitchen / CLEO TV


  • Pan Seared Filet Mignon
  • 4 tenderloin beef filets, 10 ounces, roughly 2 inches thick
  • 3 tablespoons butter
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh tarragon
  • 1/2 tablespoon garlic, minced
  • salt and pepper to taste
  • ---
  • Bourbon Butter Shrimp
  • 1 pound of large shrimp peeled and deveined
  • 2 teaspoons Cajun seasoning
  • 5 tablespoons of butter
  • 1 teaspoon garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • ¼ cup Bourbon
  • 1 tablespoon of lemon juice
  • salt and pepper to taste
  • Optional: chopped fresh parsley and lemon wedges


Pan-Seared Filet Mignon
  1. Preheat the oven to 400° F. Remove steak from the fridge 20 minutes before cooking, allowing the steak to come to room temperature. This ensures that your cooking times are more accurate. Season both sides with salt and pepper.
  2. Turn on your cast iron skillet over medium-high heat until the pan is smoking hot. Add butter, herbs, and garlic to the pan.
  3. Place the filets face down and sear for 2 minutes. Flip the filets and sear for an additional 2 minutes.
  4. Begin spooning the melted butter mixture over the steak.
  5. Transfer the skillet to the oven and roast. Depending on steak size; for rare, bake for 4-5 minutes, medium rare, 5-6 minutes, and medium, 6-7 minutes.
  6. Remove fillets from the skillet and set on a plate to rest for about 3-5 minutes. Finish the steaks with a sprinkle of maldon or kosher salt.
  7. Top with the Bourbon butter sauce and shrimp.
Bourbon Butter Shrimp
  1. Sprinkle the Cajun seasoning on the shrimp; toss to coat evenly.
  2. Melt the butter in a large pan over medium heat. Add the garlic and cook for 1 minute, stirring constantly.
  3. Add the shrimp and cook for 2-3 minutes on each side or until shrimp are pink and
  4. Stir in the Worcestershire sauce and brown sugar. Add the bourbon and continue to reduce to cook out the alcohol.
  5. Add lemon juice and season to taste with salt and pepper.
  6. Garnish with parsley and lemon wedges if desired or pour shrimp with bourbon butter sauce over steak.

Nutrition Information

  • Serving Size: 4