Good Life, Good Food: Valentine's Day dinner

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for beef filet topped with elegant shrimp scampi.


1 lb peeled and deveined small shrimp

4 ea 8 oz Choice Beef Tenderloin Filets (kosher salt and coarse black pepper to taste)

3 ea cloves of garlic, minced

3 Tblspn extra virgin olive oil

4 Tblspn butter

¼ C white wine

2 Tblspn lemon juice-freshly squeezed

1 Tblspn fresh parsley, minced

¼ tsp lemon zest

1 dash tabasco sauce


Preheat grill to medium high.

Season filet liberally on both sides with kosher salt and coarse black pepper, let set out on counter for 15 to 20 minutes before grilling. Grill filet to desired doneness, (about 4-5 minutes per side for medium) and let rest. While beef is resting, put together the scampi sauce.

Saute garlic in extra virgin olive oil over medium heat until fragrant. Add white wine and lemon juice, simmer to reduce slightly. Add the butter and heat until melted.

Add shrimp and sauté until pink, about 3 minutes. Stir in fresh parsley, lemon zest and tabasco sauce. Spoon over rested steak or filet, letting the butter sauce cove the top of the filet with shrimp resting on top. This is a wonderful elegant dish for a special evening. Enjoy!

*You can also top the filet or steak with grilled asparagus before adding the scampi sauce to the beef.