FILET with SHRIMP DIABLO
Fleming’s Prime Steakhouse Recipe
4 ounces butter lightly salted
1/2 teaspoon black pepper fine grind
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 tablespoon minced garlic
1/2 teaspoon paprika
1/2 teaspoon Tabasco sauce
1 teaspoon rosemary leaves minced
Melt half of the butter in a large saute pan set on medium heat. Do not brown the butter. Add
the garlic and saute for 5 to 6 minutes. Remove from the heat and allow to cool for 10 minutes.
Place the cooled sauteed garlic and the remaining softened butter into a large mixing bowl and
blend with a whip until smooth. Add the remaining ingredients to the butter then blend well.
Diablo Butter Sauce:
1/2 cup heavy cream
6 ounces BBQ Butter
Add cream to a sauce pot and bring to a slow boil, let simmer about 5 minutes or until reduced
by half about 1 1/2 to 2 minutes. Slowly add the BBQ butter in chunks whisking until all is
melted and creamy.
6 (6 oz) filets
1 tablespoon course black pepper
1/4 teaspoon red chili flakes
10 ounce BBQ Butter Sauce
1 tablespoon kosher salt
12 (U16/20) shrimp cleaned and deveined
6 ounce BBQ Butter
2 tablespoons extra virgin olive oil
Combine the salt & pepper then season both sides of each steak then broil to desired temperature.
Place the shrimp on a metal plate, sprinkle with the red chili flakes then place the BBQ butter on
top. Broil for 1 1/2 to 2 minutes tossing the shrimp on the plate while cooking. Place the cooked
steak in the center of each plate and arrange 2 shrimp on top of the each steak. Ladle 1 1/2 ounces
butter sauce over each shrimp and steak.