Filet Mignon with Garlic Shrimp Cream Sauce Recipe -
Filet Mignon with Garlic Shrimp Cream Sauce Recipe
  • READY IN 35 mins

Filet Mignon with Garlic Shrimp Cream Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  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 More Reviews

Most Helpful Positive Review
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 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.

Most Helpful Critical Review
Sep 09, 2010

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


45 Ratings

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!

Feb 14, 2011

This was awesome. My family loved it and it will definitely make repeat appearances. I followed the recipe exactly except I added a handful of shredded parmesan cheese. the sauce was not heavy and overpowering as some have said. It complimented the meat perfectly.

Apr 04, 2011

Very Tasty! The only change I made was seasoning the beef and letting it sit at room temperature an hour before cooking. My husband was a bit concerned that he had forgotten some sort of special occasion (he hadn't) because it is that type of meal. The one and three year old loved it. I wish that I had steamed cauliflower to serve with it. It would have been delicious in the sauce.

Feb 16, 2010

AWSOME! i love love love red meats with seafood and this is a wonderful rcipe.

Mar 01, 2010

While the sauce is delicious, it is too much for filet Mignon. It would be wonderful over fresh pasta. But filet mignon deserves not to be overpowered with such a powerful and heavy sauce. Don't get me wrong the beef was great. The garlic shrimp cream sauce was great. They just don't belong together.

Nov 08, 2010

This is a great recipe. Easy to make and tastes great. Made it as written and it turned out great. Nothing new to add...thanks for recipe...Chef Ches


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  • Calories
  • 777 kcal
  • 39%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 317 mg
  • 106%
  • Fat
  • 63.1 g
  • 97%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 37.5 g
  • 75%
  • Sodium
  • 379 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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