Just look at this dish!! I felt the need to treat myself after a really long hard week filled with many papers and some quizzes. Surf and turf seemed appropriate for the occasion. Dinner was filet mignon with herb butter and garlic lemon shrimp. I really don’t cook meat very often and have definitely not made filet mignon before, so I figured this could get interesting. The meat was actually surprisingly easy to prepare besides the fact that it took a lot longer than I expected. It also made the apartment really smokey since we have horrible ventilation but it was worth it. I merely seasoned the meat with salt and pepper then cooked it with a little bit of red wine.
The shrimp, on the other hand, unexpectedly turned out to be the hard part though I make shrimp all the time! What I hadn’t realized however, was that I bought normal uncooked and veined shrimp…call me a cheapo but I did not want to spend $11.50 a pound for cooked shrimp! I just did not realize that buying raw shrimp meant I had to peel and devein it all myself. This process was so gross to me that I almost didn’t eat the finished product. Peeling off the shell was fine but I was disgusted by having to cut open the shrimp lengthwise and pry out the guts…yuck! My roommate encouraged me past my instinct to run and cheered me through the whole process haha. It also did turn out great so I shouldn’t complain.
Ingredients
- 10 ounce filet mignon
- Salt and Pepper
- Butter
- Red wine
- 1/2 lb shrimp
- butter
- chopped garlic
- 1/2 lemon juiced
- salt and pepper
