Filet Mignon with Garlic Shrimp Cream Sauce: An Exquisite Culinary Delight

Filet mignon, renowned for its tenderness and subtle flavor, reaches new heights of culinary sophistication when paired with a luscious garlic shrimp cream sauce. This dish is perfect for special occasions, romantic dinners, or any time you want to impress your guests (or yourself!). The combination of the buttery steak and the rich, savory sauce is simply divine. This recipe provides a detailed, step-by-step guide to create this restaurant-quality meal in the comfort of your own kitchen.

## Why This Recipe Works

* **High-Quality Ingredients:** The success of this dish hinges on using high-quality filet mignon. Look for well-marbled cuts for optimal flavor and tenderness. Fresh shrimp is also crucial for the best taste.
* **Perfect Sear:** Achieving a beautiful sear on the filet mignon is key to locking in the juices and creating a flavorful crust. High heat and a good quality pan are essential.
* **Flavorful Sauce:** The garlic shrimp cream sauce is rich, decadent, and packed with flavor. The combination of garlic, shallots, white wine, and cream creates a symphony of tastes that complements the steak perfectly.
* **Customizable:** This recipe is highly customizable. You can adjust the amount of garlic, herbs, or spice to suit your preferences. Feel free to add other seafood like scallops or mussels to the sauce.

## Ingredients

**For the Filet Mignon:**

* 2 Filet Mignon steaks (6-8 ounces each), about 1.5 inches thick
* 2 tablespoons olive oil
* 1 tablespoon butter
* Salt and freshly ground black pepper, to taste
* 1 clove garlic, minced (optional, for added flavor during cooking)
* 1 sprig fresh rosemary or thyme (optional, for aromatics)

**For the Garlic Shrimp Cream Sauce:**

* 1 pound large shrimp, peeled and deveined
* 2 tablespoons olive oil
* 4 cloves garlic, minced
* 1 shallot, finely chopped
* 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
* 1 cup heavy cream
* 2 tablespoons butter
* 1/4 cup chopped fresh parsley
* 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
* Salt and freshly ground black pepper, to taste
* Juice of 1/2 lemon

**Equipment:**

* Cast iron skillet or heavy-bottomed skillet
* Small saucepan
* Tongs
* Meat thermometer (optional, but recommended for accurate cooking)

## Instructions

### Part 1: Preparing the Filet Mignon

1. **Bring Steaks to Room Temperature:** Remove the filet mignon steaks from the refrigerator about 30-60 minutes before cooking. This allows them to cook more evenly. Pat them dry with paper towels. This is crucial for achieving a good sear.
2. **Season the Steaks:** Generously season both sides of the filet mignon steaks with salt and freshly ground black pepper. Don’t be shy with the seasoning, as this is the primary source of flavor for the steak itself.
3. **Heat the Skillet:** Place a cast iron skillet or heavy-bottomed skillet over high heat. Allow the skillet to heat up until it is smoking hot. This is essential for creating a beautiful sear.
4. **Sear the Steaks:** Add the olive oil to the hot skillet. Once the oil is shimmering, carefully place the filet mignon steaks in the skillet. Sear the steaks for 3-4 minutes per side, without moving them. This will allow a crust to form. For a medium-rare steak, the internal temperature should reach 130-135°F. For medium, aim for 135-145°F. Use a meat thermometer for the most accurate results.
5. **Add Butter, Garlic, and Herbs (Optional):** After searing both sides, reduce the heat to medium. Add the butter, minced garlic (if using), and rosemary or thyme sprig (if using) to the skillet. Tilt the skillet and use a spoon to baste the steaks with the melted butter, garlic, and herbs for about 1-2 minutes. This adds extra flavor and moisture.
6. **Check Internal Temperature:** Use a meat thermometer to check the internal temperature of the steaks. Insert the thermometer into the thickest part of the steak, avoiding any bone. Remove the steaks from the skillet when they are about 5°F below your desired doneness, as they will continue to cook slightly while resting.
7. **Rest the Steaks:** Transfer the seared filet mignon steaks to a plate or cutting board. Tent them loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful result. Do not skip this step!

### Part 2: Preparing the Garlic Shrimp Cream Sauce

1. **Prepare the Shrimp:** Ensure the shrimp are peeled, deveined, and patted dry with paper towels. This helps them to brown nicely and prevents the sauce from becoming watery.
2. **Sauté Garlic and Shallots:** In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and finely chopped shallots. Sauté for 1-2 minutes, or until the garlic is fragrant and the shallots are translucent. Be careful not to burn the garlic, as this will make the sauce bitter.
3. **Deglaze with White Wine:** Pour the dry white wine into the saucepan. Bring the wine to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate and the wine to reduce slightly. This will concentrate the flavors and add depth to the sauce.
4. **Add Heavy Cream:** Pour the heavy cream into the saucepan. Stir to combine. Bring the sauce to a gentle simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent the cream from scorching.
5. **Add Butter and Seasonings:** Stir in the butter, chopped fresh parsley, and red pepper flakes (if using). Season the sauce with salt and freshly ground black pepper to taste. Remember that the saltiness of the sauce will depend on the saltiness of the steak, so adjust accordingly.
6. **Cook the Shrimp:** Add the shrimp to the sauce. Cook for 2-3 minutes per side, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they will become rubbery. The internal temperature of the shrimp should reach 145°F.
7. **Finish with Lemon Juice:** Squeeze the juice of 1/2 lemon into the sauce. Stir to combine. The lemon juice adds a touch of brightness and acidity that balances the richness of the sauce.

### Part 3: Plating and Serving

1. **Slice the Steaks (Optional):** If desired, slice the filet mignon steaks against the grain into 1/2-inch thick slices. This makes them easier to eat and allows the sauce to coat the steak more evenly.
2. **Plate the Dish:** Place the filet mignon steaks (whole or sliced) on plates. Spoon the garlic shrimp cream sauce over the steaks, ensuring that each steak is generously covered with shrimp and sauce.
3. **Garnish (Optional):** Garnish with extra chopped fresh parsley, a sprinkle of red pepper flakes, or a lemon wedge for an extra pop of color and flavor.
4. **Serve Immediately:** Serve the filet mignon with garlic shrimp cream sauce immediately. This dish is best enjoyed hot.

## Tips for Success

* **Use High-Quality Ingredients:** As mentioned earlier, the quality of the ingredients is crucial for the success of this dish. Choose high-quality filet mignon, fresh shrimp, and good quality white wine and cream.
* **Don’t Overcook the Steak:** Filet mignon is best served medium-rare or medium. Overcooking the steak will result in a dry and tough result. Use a meat thermometer to ensure accurate cooking.
* **Don’t Overcook the Shrimp:** Similar to the steak, overcooking the shrimp will result in a rubbery texture. Cook the shrimp just until they are pink and cooked through.
* **Adjust Seasoning to Taste:** Taste the sauce throughout the cooking process and adjust the seasoning as needed. Remember that the saltiness of the dish will depend on the saltiness of the steak, so adjust accordingly.
* **Deglaze the Pan Properly:** Deglazing the pan with white wine is essential for creating a flavorful sauce. Make sure to scrape up any browned bits from the bottom of the pan, as these contain a lot of flavor.
* **Rest the Steak:** Resting the steak after cooking is crucial for allowing the juices to redistribute throughout the meat. This will result in a more tender and flavorful result. Tent the steaks loosely with aluminum foil while resting.
* **Make Ahead (Partial):** The sauce can be made ahead of time and reheated gently before adding the shrimp. However, it’s best to cook the steak and shrimp fresh for optimal texture and flavor.

## Variations and Substitutions

* **Seafood Variations:** Feel free to add other seafood to the sauce, such as scallops, mussels, or lobster. You can also use a combination of different types of seafood.
* **Spice Level:** Adjust the amount of red pepper flakes to suit your preferences. If you don’t like spice, omit the red pepper flakes altogether.
* **Herb Variations:** Experiment with different herbs, such as thyme, oregano, or basil. You can also use a combination of different herbs.
* **Cream Alternatives:** For a lighter version of the sauce, you can use half-and-half instead of heavy cream. However, the sauce will not be as rich and creamy.
* **Wine Substitutions:** If you don’t have white wine on hand, you can use chicken broth or vegetable broth as a substitute. However, the flavor will be slightly different.
* **Vegetarian Option:** For a vegetarian option, you can substitute the filet mignon with portobello mushrooms. Marinate the mushrooms in balsamic vinegar and herbs before grilling or pan-searing.
* **Dairy-Free Option:** Substitute the butter with olive oil or a plant-based butter alternative and the heavy cream with coconut cream (full fat) or cashew cream. Note that the flavor profile will be different.

## Serving Suggestions

This filet mignon with garlic shrimp cream sauce is a complete meal on its own. However, you can also serve it with a variety of side dishes, such as:

* Mashed potatoes
* Roasted vegetables (asparagus, broccoli, Brussels sprouts)
* Rice pilaf
* Quinoa
* A simple green salad
* Crusty bread for soaking up the delicious sauce

## Nutritional Information (Estimated)

*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.*

* Calories: 700-900 per serving
* Protein: 50-60 grams
* Fat: 50-70 grams
* Carbohydrates: 10-15 grams

## Storage and Reheating

* **Storage:** Store leftover filet mignon and garlic shrimp cream sauce in separate airtight containers in the refrigerator for up to 3 days.
* **Reheating:** Reheat the filet mignon gently in a skillet over low heat or in the oven at 300°F (150°C). Reheat the garlic shrimp cream sauce in a saucepan over low heat, stirring occasionally. Be careful not to overheat the shrimp, as they will become rubbery. It is best to add the shrimp to the sauce during the last few minutes of reheating to prevent overcooking. If the sauce is too thick, add a splash of milk or cream.

## Conclusion

Filet mignon with garlic shrimp cream sauce is an elegant and impressive dish that is surprisingly easy to make at home. With high-quality ingredients, careful cooking techniques, and a little bit of patience, you can create a restaurant-quality meal that will wow your guests. The combination of the tender steak and the rich, savory sauce is simply irresistible. So, gather your ingredients, put on your chef’s hat, and get ready to create a culinary masterpiece!

Enjoy this decadent and flavorful dish! It’s guaranteed to be a memorable meal.