Surf and Turf, Filet Medallion and Shrimp with Savory Garlic Butter

Ingredients:
4 (6-8oz) filet mignon medallions
12 large shrimp, peeled but tail on
2 crowns of broccoli, cut
3 TBSP
2 cloves, smashed
1 TBSP chopped parsley, for garnish
Italian Dressing
1/4 cup white wine or cooking broth
Seasoning: salt, pepper, red pepper flakes, garlic powder

Compound butter: 1 stick of butter, 2 tsp minced garlic, 1 tsp chopped parsley, pepper

Directions:
1. Marinate your steaks for at least 8 hours with some smashed garlic cloves and italian dressing of some sort.
2. Put broccoli in a baking dish and drizzle with olive oil, 2 TBSP butter and seasoning. Bake for 30 minutes.
3. While the broccoli is cooking, dry off your steaks and let them rest to room temperature. Season with salt and heavy pepper. 
4. Season shrimp with garlic powder, salt, pepper, red pepper flakes and olive oil.  Toss and let sit.
5. When the broccoli has about 10 minutes left, heat a large cast iron skillet to medium high heat.  Just put a little butter in the pan. Sear steaks for 2.5 minutes each side and then put in the oven for 5 minutes. Remove from the oven and let rest under foil for another 5 minutes.
6. while the steaks rest, heat another skillet to high heat with olive oil. Toss in the shrimp and don't move them for 2 minutes. Flip and then pour in some white wine or cooking broth and let simmer for 2 minutes. Turn off heat and just keep them in the pan until ready to serve.
7. Serve the fillet on the bottom, top each steak with 3 shrimp and then add broccoli on the side.  Place a dab of butter on top of each surf and turf stack and just watch the butter melt over the hot food!. 

Enjoy with a nice red wine:
La Mozza
 IPerazzi
2015
Sangiovese
Morellino di Scansano, Italy