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Filet Mignon, Shrimp Scampi Accessory and Brussels Sprouts Side Dish


Recipe Courtesy of Chef Executive Chef Jagger Griffin from Ocean Prime in Scottsdale.

8 oz. Filet Mignon 

8 oz. Prime Filet 
Blended oil for cooking 
Kosher salt 
Clarified butter 
Minced parsley for garnish

Dredge the steak in blended oil and season with salt and pepper to taste. Broil steak to desired temperature. Once a crust has formed on the steak and desired temperature is reached, remove steak from broiler and place in the center of the plate. 
Using a brush, drizzle clarified butter on the steak, leaving a small pool around the steak. Garnish the entire plate with minced parsley and top with a small pinch of salt to finish. 

Shrimp Scampi Accessory


3 peeled & deveined shrimp
½ tsp kosher salt 
1 pinch white pepper
Blended oil
¼ cup White wine garlic sauce
2 tablespoons unsalted butter  
Lemon wedge
1 tsp minced parsley

Season the shrimp with salt and white pepper. Sear in olive oil until half cooked, then add white wine garlic sauce and a squeeze of lemon wedge. Simmer until sauce is reduced by ¼. Add butter to form an emulsion and add the herb mix, seasoning as necessary. Place the shrimp on top of the steak and pour sauce evenly over the entire dish. 

Brussels Sprouts Side Dish


7 oz. charred Brussels sprouts
2 tablespoons caramelized onions 
1 tablespoon extra-virgin olive oil
1 pinch kosher salt
1 crank freshly ground black pepper
2 tablespoons of honey balsamic
1 teaspoon minced parsley

Sautee charred sprouts and onions in olive oil and season with salt and pepper to taste. Once the Brussels sprouts and caramelized onions are combined and hot, deglaze the pan with honey balsamic. Toss to combine ensure everything is properly seasoned. Serve in a heated bowl. 


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