3/4 lb. jumbo shrimp
2 tbsp. butter
4 beef tenderloin steaks, about 1 inch thick
1 lg. shallot, minced
2 tbsp. brandy
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. coarsely chopped parsley

Shell and devein shrimp but leave tail part of shell on. Rinse shrimp with running cold water and pat dry with paper towels.

In 10 inch skillet over medium-high heat, melt butter. Cook steaks 5 minutes or until well browned, turning once. Stir in shallot; cook, stirring, until tender about 1 minute. Add shrimp, brandy, salt and pepper. Reduce heat to medium-low; cover and simmer 5 minutes or until shrimp are tender and steaks are medium rare. Sprinkle shrimp and steaks with chopped parsley. Makes 4 main dish servings.