Filet Mignon with Garlic Shrimp Cream Sauce

Directions

1. Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
2. Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes. Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
3. To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.

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Reviews (22)

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23

willimom

Feb. 15, 2011

"I thought this was a wonderful addition to filet mignon. I did not cut up the shrimp but left them whole and served them on the side in the cream sauce. I left the option open to drizzle the cream sau..." See morece over the filet. My husband did not add the sauce at first, but after tasting it he was won over. I thought it was a delicate sauce and not overpowering. I will definately make this again for a special occasion."

16

kmahaffey

Feb. 16, 2010

"This recipe rocks!! absolutely amazing and its so easy! i made for my boyfriend on valentines day and i wish i would have invited some friends over to show it off! a thousand thumbs up!..." See more"

14

atasteofcreole

Sep. 9, 2010

"I think a sorghum molasses reduction would have complimented the meat more appropriately. Keep shellfish on the side...." See more"