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1
Preheat oven to 425 degrees F.
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2
In a saucepan, over medium heat, simmer 4 cups of chicken stock until reduced by half.
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3
In a large saute pan, heat 1 tablespoon of the olive oil over high heat until hot but not smoking.
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4
Season the filets mignons with salt and pepper and add to the hot pan.
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5
Sear on both sides until browned nicely, about 2 to 3 minutes on each side, and transfer to oven for about 3 to 4 minutes for rare, 5 to 6 minutes for medium.
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6
Remove from oven and let rest.
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7
Drain excess oil from the pan and return to medium heat; add the shallots and saute briefly; add the red wine and thyme and simmer for 1 minute.
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8
Add the chicken stock and continue simmering to reduce to 1 cup; remove from heat and swirl in butter.
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9
Season with salt and pepper, to taste.
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10
In another large saute pan over high heat, heat the remaining olive oil until hot but not smoking.
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11
Season the shrimp with salt and pepper.
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12
Saute the shrimp for about 2 minutes on each side and remove from the pan to a plate.
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13
Drain any excess oil from the pan and return to the stove.
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14
Deglaze with the white wine and reduce by 1/2.
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15
Slowly add butter, stirring to emulsify; finish with the chives.
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16
Season with salt and pepper, to taste.
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17
To serve.
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18
On each plate arrange 1 filet and 2 shrimp, spoon about 1 tablespoon of the red wine sauce on the filet and spoon about 1 tablespoon of the white wine sauce over the shrimp.
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19
Serve warm.
