Fillet Steak with Creamy Garlic Prawn Sauce

    35 min

    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.

    116 people made this

    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 & ratings
    Average global rating:

    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  (Review from Allrecipes US | Canada)