Filet Mignon with Shrimp & Creamy Garlic Herb Sauce
There are some dinners that instantly make the night feel a little more special — even if it’s just a random Tuesday and you’re still in sweatpants. This filet mignon with shrimp and creamy garlic herb sauce is one of those meals. It’s rich and cozy, but also has that “wow” factor, like you secretly booked a fancy steakhouse… and then remembered you’re the steakhouse.
You get that gorgeous steakhouse sear on the filet (the little crackle when it hits the hot pan is everything), plus tender shrimp with a hint of paprika warmth. And then there’s the sauce: buttery, garlicky, herby, and silky enough to make you want to swipe your plate clean with bread. It’s comforting, indulgent, and honestly just plain fun to make.
Ingredients
For the Filet Mignon:
4 filet mignon steaks (6–8 oz each)
1 tablespoon olive oil
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon fresh rosemary or thyme (optional)
For the Shrimp:
12 large shrimp, peeled and deveined (tails on for presentation)
1 tablespoon butter
½ teaspoon paprika
Salt and black pepper, to taste
For the Creamy Garlic Herb Sauce:
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken or seafood broth
⅓ cup grated Parmesan cheese
1 teaspoon Dijon mustard (optional, for depth)
Salt and black pepper, to taste
2 tablespoons fresh parsley, finely chopped
Instructions
Season the steaks.
Pat the filets dry with paper towels. This helps you get that beautiful crust. Season generously with salt, pepper, garlic powder, and a little rosemary or thyme if you’re using it.Sear the filets.
Heat olive oil and butter in a skillet over medium-high heat. When the pan is hot and the butter is sizzling, add the steaks. Sear for about 3–4 minutes per side for medium-rare (adjust to your preference).
Transfer to a plate and loosely cover with foil to rest.Cook the shrimp.
In the same skillet, add a little butter. Season the shrimp with paprika, salt, and pepper, then cook 1–2 minutes per side, just until they turn pink and lightly caramelized.
Remove and set aside — try not to snack on too many.Start the sauce.
Reduce the heat to medium. Add the butter, then the minced garlic. Sauté for about 30 seconds, just until it smells amazing (don’t let it brown).Make it creamy.
Pour in the broth and heavy cream, stirring as you scrape up all those flavorful browned bits from the pan. Let it simmer gently for 3–4 minutes.Finish the sauce.
Stir in the Parmesan and Dijon mustard (if using). Taste and season with salt and pepper. Simmer for another minute or two, until the sauce thickens slightly and coats the back of a spoon.Assemble and serve.
Place each filet on a plate. Spoon the creamy garlic herb sauce over the top. Nestle a few shrimp on each steak.Garnish.
Sprinkle with fresh parsley and serve immediately while everything is warm and glossy.
Presentation
If you want this to look extra “restaurant,” here are a few easy tricks:
Keep the shrimp tails on (you already did — great call). It adds instant drama.
Spoon the sauce in a little pool around the steak, then add a final drizzle on top.
Add a sprinkle of parsley and a tiny pinch of paprika for color.
Serve with something that loves sauce: mashed potatoes, roasted baby potatoes, or buttery pasta.
A lemon wedge on the side looks pretty and adds a bright pop if someone wants it.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
🔥 Kcal: ~640 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
This is one of those recipes that feels like a treat without requiring a chef’s jacket. You get tender, juicy filet mignon, sweet shrimp with a little smoky warmth, and a creamy garlic herb sauce that pulls everything together in the most comforting way. It’s cozy, it’s impressive, and it makes the whole kitchen smell like you’re doing something very right.