Filet Mignon with Garlic Shrimp Cream Sauce recipe

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Ingredients

2 (4 ounce) 1 1/2 inch thick filet mignon steaks
1 tablespoon olive oil
salt to taste
2 tablespoons butter
2 tablespoons olive oil
1 large shallot, minced
2 tablespoons minced garlic
¼ cup Chardonnay wine
½ pound uncooked shrimp - peeled, deveined, and cut into 3 pieces
¼ cup heavy cream
1 tablespoon butter
salt and pepper to taste

Nutrition Info

776.7 calories
carbohydrate: 9.5 g
cholesterol: 316.7 mg
fat: 63.1 g
fiber: 0.4 g
protein: 37.5 g
saturatedFat: 26.2 g
servingSize: -
sodium: 533.8 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

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.

  3. 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.

  4. To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.

Recipe Yield

2 servings

Recipe Note

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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