INGREDIENTS
1/2 lb
shrimp (I used 16/20)
1 1/2 tbsp
olive oil
1/2
large shallot (sliced thinly)
2 cloves
garlic (minced)
1/4 cup
Pinot Grigio (or No Sugar Added Chicken Broth)
2 tbsp
salted butter
1/2 tbsp
lemon juice
1/4 tsp
sea salt
1/8 tsp
black pepper
1/8 tsp
red pepper flakes (or more to taste)
2 tbsp
fresh parsley (chopped)
12 oz
Filet Mignon Steaks (I had 2 steaks that were 6 oz each)
2 tbsp
Salted Butter
2 tbsp
Olive Oil
2
Rosemary Sprigs
1/4 tsp
Sea Salt
1/8 tsp
Black Pepper