Filet Mignon with Garlic Shrimp Cream Sauce

Filet Mignon with Garlic Shrimp Cream Sauce

31
Ches 6

"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

35 m servings 777 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 777 kcal
  • 39%
  • Fat:
  • 63.1 g
  • 97%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 317 mg
  • 106%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

31
  1. 46 Ratings

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Most helpful positive review

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 cre...

Most helpful critical review

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

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 cre...

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!

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

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 a...

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 speci...

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

I change the recipe up a little and did a cream cheese and parmesan sauce and with the steak and shrimp. It was Great !

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. Do...

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