Grilled Filet Mignon & Garlic Butter Shrimp with Orzo

For the Filet Mignon:

2 filet mignon steaks (6 oz each)

1 tbsp olive oil

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

½ tsp paprika

1 tbsp butter

2 sprigs fresh thyme or rosemary

For the Garlic Butter Shrimp:

8 large shrimp, peeled & deveined

1 tbsp butter

2 cloves garlic, minced

½ tsp paprika

¼ tsp salt

¼ tsp black pepper

1 tbsp lemon juice

1 tbsp chopped parsley

For the Creamy Orzo:

1 cup orzo pasta

1 tbsp butter

1 cup chicken broth

½ cup heavy cream

¼ cup Parmesan cheese, grated

½ tsp black pepper

¼ tsp salt

1 tbsp fresh parsley, chopped

For the Peppercorn Sauce:

1 tbsp butter

1 tbsp crushed black peppercorns

½ cup beef broth

½ cup heavy cream

1 tbsp Worcestershire sauce

Step 1: Prepare the Filet Mignon

Let steaks sit at room temperature for 30 minutes before cooking.

Rub with olive oil, salt, pepper, garlic powder, and paprika.

Heat a cast iron skillet or grill over high heat.

Sear steaks for 4-5 minutes per side (medium-rare) or adjust to desired doneness.

During the last minute, add butter and thyme, spooning over the steak.

Remove and let rest 5-10 minutes.

Step 2: Cook the Garlic Butter Shrimp

In a pan over medium heat, melt butter.

Add garlic, paprika, salt, and black pepper, sauté for 30 seconds.

Toss in shrimp and cook 2 minutes per side, until opaque.

Squeeze in lemon juice and sprinkle with parsley.

Step 3: Make the Creamy Orzo

In a pot, melt butter over medium heat.

Add orzo and toast for 1-2 minutes until golden.

Pour in chicken broth and cook until absorbed.

Stir in heavy cream, Parmesan, salt, and black pepper.

Simmer until creamy, then add parsley.

Step 4: Prepare the Peppercorn Sauce

Melt butter in a pan over medium heat.

Add crushed peppercorns and sauté for 1 minute.

Pour in beef broth, simmer for 2-3 minutes.

Stir in Worcestershire sauce and heavy cream, cook until thickened.

Step 5: Serve & Enjoy

Plate the filet mignon with shrimp and orzo.