Bright Star's Pan Seared Filet Mignon and Shrimp

The Bright Star Restaurant

304 N 19^th Street

Bessemer, Alabama 35020

Reservations accepted

424-9444

www.thebrightstar.com

Winner of the 2010 James Beard Award as an American Classic Restaurant 

Bright Star's Pan Seared Filet Mignon and Shrimp served with sautéed Vegetables

Serves 4

Filet Mignon

4 – 6 oz Fillet Mignon Steaks

2 tablespoons olive oil

                                                                      Salt

                                                                    Pepper

Heat two tablespoons of olive oil in an iron skillet over medium high heat.   Sprinkle each side of steaks with salt and pepper to taste.   Place two steaks in skillet and grill until crisp.  Flip steaks and grill until steaks register 125-130 degrees (for medium rare) 5-10 minutes. Repeat with remaining two steaks.   Transfer to plate and cover with foil.

Sautéed Shrimp and vegetables

 3 tablespoons olive oil

1 pound large shrimp, peeled and deveined

½ tsp Creole seasoning

1 clove garlic, minced

1 red sweet mini pepper, chopped

1 orange sweet mini pepper, chopped

1 jalapeño pepper, finely chopped

1 small purple onion, julienned

16 oz white mushrooms, sliced

½ cup amaretto liquor

½ cup heavy whipping cream

½ lb unsalted butter at room temperature

In a sauté pan, heat two tablespoons olive oil on medium high heat for 5 minutes.  Rinse shrimp and pat dry.  Sprinkle shrimp with Creole seasoning.  Cook for approximately 5 minutes until shrimp turn pink. Transfer to plate and cover with foil.  Add remaining tablespoon of oil and minced garlic to pan.  Add peppers, onion and mushroom and cook until vegetables are softened.  Add amaretto to saucepan and stir.  After amaretto has evaporated, add heavy whipping cream to pan stirring occasionally until reduced by half.  Remove sauté pan from heat and stir in butter.  Set aside.

On a large platter plate steak and shrimp.   Top with grilled vegetables. 

 Weekend Cooking - December 3, 2011