Makes 2 servings. Difficulty
2 rib eye steaks, trimmed of excess fat Salt and freshly ground black pepper Olive oil 1 Tablespoon unsalted butter 12 large shrimp, peeled and deveined
For the sauce: 1 large shallot, minced 1/2 cup dry white wine 4 ounces canned mandarines, drained 2 Tablespoons unsalted butter Salt and freshly ground black pepper to taste
1 scant cup fresh sorrel, rinsed and dried
In a large skillet melt 1 tablespoon unsalted butter and 1 tablespoon olive oil over medium-high heat.
Season steaks generously with salt and freshly ground black pepper. Add steaks to skillet and cook for 4 minutes on each side or until medium-rare. Remove steaks from skillet and tent with foil to keep warm (they will continue to cook while they rest - so remove them from heat just before they reach desired doneness).
Add shrimp to skillet and sauté until opaque and just cooked through. Remove from skillet and set aside.
Add shallots to skillet and sauté for 1-2 minutes. Add wine; reduce by 1/2. Reduce heat to medium and add mandarines; cook, stirring occasionally for 1-2 minutes. Just before serving whisk in butter to make a wonderful sauce. Adjust seasonings to taste with salt and freshly ground black pepper.