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- 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
- Turn on oven broiler. Arrange top rack so steaks will be 3″ below heating element.
- 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.
- While steaks are broiling, heat wine in a medium skillet. Add the shrimp and cook until pink.
- Remove from the pan and set aside. Reserve the wine for the sauce.
- Wipe out skillet and melt 1 Tablespoon of butter over low heat. Add the green onions and mushrooms, and saute for five minutes.
- Flip steak over and place 1 teaspoon of butter in center. Return to oven and broil for an additional 6 or 10 minutes.
- 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.
- Stir in the cream and parsley, and season to taste with salt and pepper.
- Remove steaks from oven and place on a plate. Spoon sauce over the steaks, sprinkle with additional chopped parsley and serve.