Filet Tips And Shrimp Recipe

Season and Sear Beef

Pat beef tenderloin tips dry with paper towel. Season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbs olive oil in a large heavy skillet over medium-high heat until shimmering. Working in a single layer (sear in two batches if needed), add beef tips and cook without moving until browned on one side, about 2 minutes. Toss and sear another 1–2 minutes for medium-rare (adjust time for desired doneness). Remove beef to a warm plate and tent with foil; reserve drippings in pan.

Make Cabernet Reduction

Lower heat to medium, add 2 tbs unsalted butter to the skillet with the fond. Add 1 minced shallot and 2 cloves minced garlic; sauté 1–2 minutes until softened and fragrant but not brown. Stir in 1 tbs tomato paste and cook 30 seconds. Pour in 3 cups cabernet sauvignon to deglaze, scraping up browned bits. Add 1 cup beef stock and 2 thyme sprigs. Bring to a simmer and reduce by about two-thirds, simmering until sauce is slightly syrupy and measures roughly 1 cup (about 18–25 minutes). Remove thyme sprigs. Taste and adjust seasoning.

Mount and Finish Sauce

Off the heat, whisk in 2 tbs cold cubed unsalted butter, one cube at a time, to emulsify and slightly thicken the demi-glace. Return beef and any accumulated juices to the pan and warm gently for 1 minute to coat (do not simmer, to preserve medium-rare). Keep warm while you finish risotto and shrimp.

Prepare shrimp by patting dry. In a bowl combine 1 tbs olive oil, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp lemon zest, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss shrimp in the marinade and let sit 5–10 minutes (do not marinate too long or acid will firm the shrimp).

Heat a grill pan or skillet over medium-high heat until hot and lightly smoking. Brush or oil grill grates/pan. Grill shrimp 1.5–2 minutes per side, until opaque and just cooked through (internal temperature ~120–125°F for best texture). Remove and keep warm. If grilling outdoors, cook directly over medium-high heat 1–2 minutes per side.

Prepare Base

Bring 4 cups vegetable stock to a gentle simmer in a separate saucepan and keep warm over low heat. In a medium heavy-bottomed saucepan, heat 1 tbs olive oil and 1 tbs unsalted butter over medium heat until melted. Add 1 minced shallot and 1 minced garlic clove; cook 1–2 minutes until translucent.

Toast Rice and Deglaze

Add 1 cup arborio rice and stir to coat grains with fat; cook 1–2 minutes, stirring, until rice edges look translucent. Pour in 1/2 cup dry white wine and stir until mostly absorbed.

Cook Risotto

Begin adding warm vegetable stock, 1/2 cup at a time, stirring frequently and allowing liquid to be mostly absorbed before adding more. After about 10 minutes and approximately 3/4 of the stock used, stir in 1/2 cup diced zucchini and 1/2 cup diced carrot. Continue adding stock and stirring until rice is al dente and creamy, about 18–20 minutes total from when you added the first stock.

Finish Risotto

When risotto is creamy and rice tender but with a slight bite, stir in 1/2 cup thawed peas and cook 1 minute to heat. Remove from heat and stir in 1/2 cup grated parmesan, 2 tbs chopped fresh parsley, 3/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. If needed, add a splash of reserved warm stock to loosen to a creamy consistency.

Spoon a generous portion of vegetable risotto onto warmed plates or a platter to form a bed. Arrange seared beef tenderloin tips atop the risotto. Place 3 grilled jumbo shrimp per plate leaning on the beef.

Spoon cabernet demi-glace around and over the beef (and lightly over shrimp if desired). Garnish with 1 tbs chopped fresh parsley and serve with lemon wedges on the side for squeezing over shrimp. Serve immediately.