Fillet Steak with Creamy Garlic Prawn Sauce

    Fillet Steak with Creamy Garlic Prawn Sauce


    71 people made this

    About this recipe: It doesn't get much more luxurious than this recipe. Sure to impress that special someone in your life! Fillet steak is simply cooked, then topped with a luscious prawn wine and cream sauce. Fantastically simple to make, yet very elegant.

    Serves: 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

    Prep: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 (2)


    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

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