Unusual recipes

Fillet Steak with Creamy Garlic Prawn Sauce recipe

Fillet Steak with Creamy Garlic Prawn Sauce recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Fillet steak

It doesn't get much more luxurious than this recipe. Fantastically simple to make, yet very elegant.

117 people made this

IngredientsServes: 2

  • 2 (110g) beef fillet steaks, 4cm thick
  • 1 tablespoon olive oil
  • salt to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • 2 tablespoons minced garlic
  • 4 tablespoons Chardonnay wine
  • 225g uncooked prawns - peeled, deveined and cut into thirds
  • 4 tablespoons double cream
  • 1 tablespoon butter
  • salt and pepper to taste

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Heat a heavy steel or cast-iron frying pan over medium-high heat. Brush both sides of each fillet with 1 tablespoon olive oil and sprinkle with salt. Gently place the fillets into the hot frying pan, and cook until they start to become firm and are reddish-pink and juicy in the centre, about 3 to 4 minutes per side. Set the fillets aside to rest, covered loosely with foil.
  2. Melt 2 tablespoons butter with 2 tablespoons of olive oil in the frying pan 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 prawns, cream, 1 tablespoon of butter and salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the prawns are pink, about 2 minutes.
  3. To serve, place fillets on serving plates, and top each with half the prawn sauce. Sauce will thicken slightly as it cools.

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Reviews & ratingsAverage global rating:(65)

Reviews in English (46)

Wow...amazing recipe. This now regularly makes an appearance for special ocassions and is a firm favourite.-10 Aug 2013

Just cooked for my wife, she (and I) absolutely love it. Will definitely be cooking again-10 Jul 2014

by willimom

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.-15 Feb 2011

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