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

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

777 calories; protein 37.5g; carbohydrates 9.5g; fat 63.1g; cholesterol 316.7mg; sodium 533.8mg. Full Nutrition
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Reviews (50)

Most helpful positive review

Rating: 5 stars
02/15/2011
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. Read More
(34)

Most helpful critical review

Rating: 1 stars
09/09/2010
I think a sorghum molasses reduction would have complimented the meat more appropriately. Keep shellfish on the side. Read More
(17)
70 Ratings
  • 5 star values: 57
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
02/15/2011
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. Read More
(34)
Rating: 5 stars
02/16/2010
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! Read More
(23)
Rating: 1 stars
09/09/2010
I think a sorghum molasses reduction would have complimented the meat more appropriately. Keep shellfish on the side. Read More
(17)
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Rating: 5 stars
02/14/2011
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. Read More
(11)
Rating: 4 stars
04/04/2011
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. Read More
(10)
Rating: 5 stars
02/16/2010
AWSOME! i love love love red meats with seafood and this is a wonderful rcipe. Read More
(10)
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Rating: 3 stars
03/01/2010
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. Read More
(9)
Rating: 5 stars
08/09/2010
I change the recipe up a little and did a cream cheese and parmesan sauce and with the steak and shrimp. It was Great! Read More
(8)
Rating: 5 stars
11/08/2010
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 Read More
(8)