Filet and Baby Shrimp Napoleon

Filet and Baby Shrimp Napoleon

2 shrimp (90-110 size) 
1-1/2 lbs. Filet Mignon
half qt. heavy cream
1/2 stick butter
half and half
2 potatoes
1/4 cup chopped red onion
2 lbs. fresh spinach
red wine
white wine
1-1/2 Tbs. saute' dust 
1 Tbs. grill dust
salt and pepper to taste
olive oil


Boil potatoes. Saute' onions. Whip potatoes with red onion. Add salt and peppar to taste. Add half and half as needed. Set aside whipped potatoes.

Saute' the spinach in about 1 tbs. butter, add salt and pepper to taste. Set aside.

Cut filet mignon into 4 oz. medallions. Saute' in a little olive oil and about 1 tbsp. butter to desired temperature. Remove filet from pan and add about 1 tbsp. butter.

In same pan saute' baby shrimp for 2 to 3 minutes. Deglaze pan with both wines. Reduce wine after deglazing. Add saute' dust and grill dust. Reduce with heavy cream (add slowly). Salt and pepper to taste.

Put filet down first on a plate, then spinach, then whipped potatoes. Imbed shrimp into potatoes. Add spinach, then saute' on top.

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