- Meat and poultry
- Cuts of beef
- Fillet steak
It doesn't get much more luxurious than this recipe. Fantastically simple to make, yet very elegant.
117 people made this
- 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
- 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.
- 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.
- To serve, place fillets on serving plates, and top each with half the prawn sauce. Sauce will thicken slightly as it cools.
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
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