Surf and Turf (Filet Mignon, Scallops, Shrimp)

Make the Sauce
Place a saucepan on the stove over medium heat. Add 1 tbsp olive oil. When oil is hot with a slight smoke, add the shallots, garlic and shrimp shells. Saute for 30 seconds, being careful not to burn your garlic. Add the champagne to the saucepan and allow it to reduce in half (approximately 2 tbsps). Remove the shrimp shells. Add heavy cream and garlic herb butter. Once the butter is melted, remove from the heat and add 1 tbsps of butter. Once melted, add the remaining tbsp of butter and swirl to combine. Keep warm on the smallest stove burner over very low heat. If the temperature of the sauce increases, the sauce will break.

Cook the Protein
Cut the filet mignon steak into 4 equal medallions and season the steak and scallops liberally with salt and pepper. Peeled the shrimp and slightly butterfly to remove the vein. Save the shells for the sauce. Season shrimp with Tony Chachere’s. Preheat the oven to 400 degrees. Place a skillet on the stove over medium heat. Add 1 tbsp of butter to the pan. When butter melts and bubbles, add the shrimp. Cook shrimp for approximately 2-3 minutes on each side or until opaque. Remove shrimp from the skillet and turn the stove to high heat. Add another tbsp of butter. When butter melts and begins to smoke, add the scallops. Sear scallops for 30 seconds, then turn over and sear another 30 seconds. Remove scallops from the pan and allow to rest on a paper towel. Add 1 tbsp of butter to the pan. When butter begins to smoke, add the filet mignon medallions. Sear medallions for 1 minutes, then turn over and place skillet into the 400-degree oven for 6 minutes. Carefully remove skillet from the oven and remove the medallions. Let the steak rest on a cutting board.

Plate Your Dish
On a nice rectangular white plate, add your steak. Top each medallion with a seared scallop then with a shrimp. Drizzle your warm sauce over each shrimp and around the plate. Add a few drops of truffle oil to the sauce. Garnish with parsley. Serve family style along with 2-4 small plates, depending on your guests.