Texas Surf n Turf Beef Filet Stuffed with Shrimp Go Texan

Shrimp-Stuffed Filet Mignon with Mushroom Sauce
Serves 4

Steaks:

• 4 Texas Beef Filet mignons, about 1-1 ½ inch thick
• 8 oz  Cooked Texas shrimp, coarsely chopped
• ¼ Cup Finely minced green onion
• 1 Tbsp Finely minced flat-leaf Italian parsley
• Salt and pepper to taste
• Tarragon or parsley to garnish

Mushroom Sauce:

• 2 Tbsp Texas olive oil
• 1 Tbsp Unsalted butter
• 2  Large shallots, minced
• 8 oz. Thickly sliced Texas mushrooms
• 1 tsp Dried tarragon (or 1 Tbsp fresh)
• ½ Cup Dry Texas red wine
• ¾ Cup Beef broth
• 2 tsp Worcestershire sauce
• ¼ Cup Whipping cream
• Salt and pepper to taste

To prepare the steaks:
Preheat oven to 425°. Cut a pocket into the steaks. Combine shrimp, onion, and parsley; stuff into steaks. Press gently to close. In a large ovenproof sauté pan or ridged grill pan, heat a small amount of olive oil.  Salt and pepper beef on both sides.  Sear steaks well on each side.  Place in oven and bake for 8-10 minutes (or to your preferred degree of doneness).  While steaks are cooking prepare the sauce:

To prepare the sauce:
In another skillet, heat the oil and the butter, and sauté shallots, mushrooms and tarragon. Cook and stir until mushrooms release their liquid and begin to brown.  Add red wine and beef broth and stir to release browned bits in the bottom of the pan. Simmer until reduced by half.  Add Worcestershire sauce and cream, taste for seasonings and simmer until slightly thickened, about 5 minutes. Serve over steaks.