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Filet Mignon with Garlic Shrimp Cream Sauce

Filet Mignon with Garlic Shrimp Cream Sauce

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Chef Ches

Chef Ches

I am a big fan of combining steak and seafood. This is a cheaper option than a jumbo lump crabmeat recipe I enjoy as well. Hope you find it tasty.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 777 kcal
  • 39%
  • Fat:
  • 63.1 g
  • 97%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 317 mg
  • 106%
  • Sodium:
  • 766 mg
  • 31%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

willimom
26

willimom

2/15/2011

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 sauce 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.

kmahaffey
19

kmahaffey

2/16/2010

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!

atasteofcreole
16

atasteofcreole

9/9/2010

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

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