Filet Brock

From Chef Gerard Hemery of Bernadette's

Serves 1

1 10 oz. filet mignon

3 large shrimp

¼ stick of butter

1 clove of fresh shallots

3 oz. red wine (cabernet)

2 oz. demi glace

Salt & pepper to taste

Dash of brandy

Sauté or grill your filet mignon in the butter, then deglaze with brandy. Add shallots and cook until tender. Add red wine and reduce, add demi glace and reduce; set aside. Sauté shrimp until tender then add to the sauce and pour it over the filet. Serve with fresh vegetables and French fries.

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