Filet & Shrimp how to

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Prep shot

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Nothing ground breaking here but a goto for when you don't want to go out but still want to treat yourself. Do with Lobster tails if you ballin. Simple preparation and if you have a SO you can make them do the hard part which is the risotto while you focus on not overcooking or under cooking the meat.

Ingredients:

-Beef filet ( 1.5 inch thick)

-Shrimps (peeled )

-Risotto (1 cup)

-½ Onion (diced)

-2 tbsp Butter

-Wine (optional, just need a splash or glug)

-Chicken or vegetable broth or stock ( 2 cups)

-Cherry tomatoes (handful)

-Olive oil

-Salt & Pepper

-Mt massive steak seasoning( Honey powder, smoked Spanish paprika, garlic, guajillo chiles, onion, salt, pepper, mustard powder, thyme)

-Skewers

Prep steps:

1. Set steak out 1-2 hours before so it gets up to room temp,
2. Clean grill grates, or cast iron pan
3. Dice onion
4. Skewer shrimp, lightly oil, sprinkle with seasoning
5. Skewer toms, brush with oil
6. Preheat grill, hot as it can go

Drink wine, breath.

Cooking Steps:

1. Place onions/ butter & some EVOO in a pot, turn on high, stir a bit. Once the onions are soft and have some color, pour risotto in. After a minute or 2, quick splash or glug of wine, let the alcohol cook off, then add 1 cup of broth, stir. Once the first cup is mostly absorbed, add half a cup at a time of the remaining broth while stirring, do this until all the broth has been absorbed 20-30 minutes. Once it reaches desired consistency (see photo) take off heat and keep warm.  salt and pepper to taste.
2. Drizzle a little olive oil on the steak and drop on the grates, 10-15 minutes depending on thickness and if it got up to room temp. Try not to mess with it, you can flip four times or just twice depending on if you are grilling or using a pan. If grilling rotates the steak while you turn to get the cross-hatching.
3. Once steaks are resting, grill the shrimp skewers till opaque, 3-4 minutes. These cook real quick, don't look away. Let the cherry tomatoes just barely blister.
4. Put on the plate like you know what you are doing, salt bae that meat and parm the risotto, enjoy.

Pro move, keep your oven on 200-250 and put your finished product in there, take a shower and calm down from all the meat grilling. Then you are clean like its a date night and its kind of like someone else cooked it since all you need to do is plate and eat!

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Can find some pics of the process & finished product here: https://www.separatechecksatl.com/filet-shrimp/

bon appetit