A tasty fruity ice pop made with just a few simple ingredients, including tahini. The possibilities are endless, so feel free to experiment with other fruits!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
Instructions
- 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.
- 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
| Calories | 777 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 317 mg |
| Dietary Fiber | 0 g |
| Protein | 38 g |
| Saturated Fat | 26 g |
| Sodium | 534 mg |
| Sugars | 1 g |
| Fat | 63 g |
| Unsaturated Fat | 0 g |
Reviews
Boring. No flavor other than shrimp flavor and it’s not creamy at all. Just melted butter. It needs cheese and less butter and maybe some actual spices. Total miss
Such a quick easy meal to make and it was delicious. the flavor was very rich.
We used tenderloins instead of filets and it was delicious. Pretty simple to prepare! This would also be good with crab or lobster!
I was looking for a garlic cream sauce recipe to make with my filet mignon and shrimp meal for Valentines Day and low and behold this recipe pops up! What a great find and so easy to make. Served the cream sauce on the side and we both enjoyed dipping our shrimp and steak into the sauce. Will definitely make this again!
Amazing recipe! Served it up for New Year’s Eve. Left the shrimp whole and served it over rice along side the steak.
An interesting twist on surf and turf. Not as savory as I had expected, however this allowed the flavor of the steak and shrimp to really shine through rather than being overwhelmed by seasoning. Actually a fairly simple recipe in execution, but looks so fancy on the plate (and is so rich in composition) that it makes you look like a gourmet genius. I paired with some fancy roasted baby potatoes and prosciutto wrapped asparagus for an intimate Christmas dinner for two. (It was a hit.) Update–we had half of each of our fillets left over the next evening, but no more sauce. I had no shrimp left but some mushrooms and two slices of prosciutto. I added three minced mushrooms and two minced slices of prosciutto to the garlic and shallots in a new batch of sauce, and a dash of salt and it was nearly as tasty as the original shrimp sauce!
Absolutely delicious!!! No substitutions. Made it as is and it slammin.
Loved it as it was written.
Made this for Father’s Day dinner and everyone loved it.
I made it with a venison back strap which tasted like a filet mignon. I added some broccoli. It was very rich. I doubled the cream sauce and my hubs put it over pasta.
Great taste and easy to make only change was added flour to saue to thicken it up a little.
I followed the recipe exactly and I found it to be a great recipe….but not my favorite. I have a preference to Roquefort over this. This is a wonderful recipe….just not my favorite.
This was a great dish. I followed the instructions to the T. Although I did garnish the dish with fresh parsley & fresh Parmesan. Really tied it together. I was told it was a homerun! Will definitely be making it again.
Divine! I made this for my anniversary. My husband and I talked about how delicious this meal was for days. The only change I made was using pinot grigio instead of Chardonnay; it was what I had on hand. One of the best meals I’ve ever made! Thanks for sharing this recipe.
Loved this recipe! My best friend and I decided to stay in and have a girls night at home. I came across this recipe by random and can i just say i am in love! We used a Rib eye steak instead which turned out better for us because we had left overs ;). If your on a time crunch and cooking for you and someone else i recommend getting a pound of pre peeled shrimp. Having the shrimp makes it super easy just to throw in the pan with all of the flavorful goodness… The most important ingredient is the wine. Use something that you know and something that you would have a glass of. My favorite is Kendall Jackson’s Chardonnay..
This recipe was simple yet delicious, I loved it! It is definitely 5 star worthy. I did add 1/2 cup of shredded Parmesan cheese to the shrimp cream sauce, and I strongly recommend it! I will definitely be making this again. The shrimp cream sauce would be delicious on pasta…or just by the spoon full it’s that devine.
First time making this & the only way I am able to describe it is awesome, but no need to cut up the shrimp, going to make it again for a New Year Dinner for me & my husband.
on looks alone I would never do such a disservice to either the beef nor the shrimp. It looks like somone drained the fryolator and poured the “drippings” over what could have been a fabulous meal.
I’ve always thought that writing a review when you haven’t made the recipe was not a good idea…… but I just have an opinion I thought I’d share on this recipe. I read a lot of the reviews and I think when I make this recipe, I will make the sauce and put over some spaghetti squash as a side dish. I do not believe I would like to cover that beautiful expensive steak with a heavy sauce. Just saying! Just giving 4 stars because I had to give a star rating to be able to write a review.
SO GOOD! It’s was delicious and super easy! I made 4 servings and kept the shrimp whole. Still served them on top of the steak with the sauce. It was a big hit!
The taste is very good so I definitely will make this again. But it’s very oily due to the butter and olive oil. Which also kind of curdles the heavy cream. As we got close to being done eating the amount of oil was very gross. Next time I will reduce the two tbsp each butter and olive oil to one tbsp each and completely omit the extra tbsp butter added later. We’ll see how it goes then!