Filetto Avanzare Recipe
Recipe information
Make Filetto Avanzare in just 45m. Pan seared black pepper crusted top with sauteed shrimp and butter cream sauce rigatoni in tomato basil sauce.
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Ingredients
Filet Mignon
Sauteed Shrimp
Butter Cream Sauce
Rigatoni and Tomato Basil Sauce
Filet Mignon Preparation
1. Season the Filets
Sprinkle black pepper and salt generously on both sides of the filet mignon.
2. Sear the Filets
In a large skillet, heat olive oil over medium-high heat. Once hot, add the filets and sear for 4-5 minutes on each side, or until they reach your desired doneness. Remove from the skillet and let rest.
Sauteed Shrimp Preparation
3. Cook the Shrimp
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp and cook for 2-3 minutes on each side or until pink and opaque.
4. Finish the Shrimp
Stir in lemon juice and chopped parsley, cooking for an additional minute. Remove from heat and set aside.
Butter Cream Sauce Preparation
5. Make the Cream Sauce
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper, stirring to combine. Remove from heat.
Rigatoni and Tomato Basil Sauce Preparation
6. Cook the Rigatoni
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
7. Prepare the Tomato Basil Sauce
In the same pot, heat olive oil over medium heat. Add tomato sauce, salt, and black pepper. Stir to combine and let simmer for about 5 minutes. Add fresh basil and stir until wilted.
8. Combine Pasta and Sauce
Add the cooked rigatoni to the tomato basil sauce and toss until well coated.
Plating the Dish
9. Assemble the Dish
On a plate, place a serving of the rigatoni topped with the tomato basil sauce. Place the seared filet mignon on top and spoon the sauteed shrimp over the filet. Drizzle the butter cream sauce over everything.
10. Garnish and Serve
Garnish with additional parsley if desired and serve immediately.
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