Ingredients

• 1/2 Pound raw wild-caught shrimp (peeled and deveined)
• 1/2 cup dry white wine (substitute vegetable broth if desired)
• 4 Teaspoons unsalted butter (separated)
• Two 4 or 8 ounce beef tenderloin/filet mignon (two-inches thick)
• 1 Tablespoon unsalted butter
• 4 green onions (finely chopped)
• 1/2 Pound mushrooms (wiped clean and thinly sliced)
• Celtic sea salt & freshly ground black pepper (to taste)
• 2 Teaspoons cornstarch or tapioca starch
• 3 Tablespoons heavy cream or coconut milk (can)
• 1 Tablespoon finely chopped fresh Italian parsley

Preparation

1. Turn on oven broiler. Arrange top rack so steaks will be 3″ below heating element.
2. Place steaks on broiler pan. Place 1 teaspoon of butter on top of each steak, and place in oven. Cook for 6 minutes for medium-rare or 10 minutes for well done.
3. While steaks are broiling, heat wine in a medium skillet. Add the shrimp and cook until pink.
4. Remove from the pan and set aside. Reserve the wine for the sauce.
5. Wipe out skillet and melt 1 Tablespoon of butter over low heat. Add the green onions and mushrooms, and saute for five minutes.
6. Flip steak over and place 1 teaspoon of butter in center. Return to oven and broil for an additional 6 or 10 minutes.
7. Season sauce mixture with salt and pepper and whisk in cornstarch. Slowly stir in the reserved wine and simmer for a few minutes until you have a smooth sauce. Return shrimp to pan to warm them.
8. Stir in the cream and parsley, and season to taste with salt and pepper.
9. Remove steaks from oven and place on a plate. Spoon sauce over the steaks, sprinkle with additional chopped parsley and serve.