Filet Mignon with Shrimp & Creamy Garlic Herb Sauce

Why You’ll Love This Recipe

I love how this recipe takes under 40 minutes but feels like I pulled off something gourmet. The filets sear up beautifully, and cooking the shrimp in the same pan means extra flavor and fewer dishes. And the sauce? Creamy, garlicky, and rich with a touch of Parmesan—perfect over steak, shrimp, or the mashed potatoes I like to serve on the side. This is the kind of dish that earns applause around the table, no reservations required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)
Salt and black pepper, to taste
2 tablespoons fresh parsley, finely chopped

Directions

1. Season the steaks
I pat the filets dry with paper towels, then season with salt, pepper, garlic powder, and a sprinkle of rosemary or thyme.

2. Sear the filets
In a hot skillet, I heat olive oil and butter until sizzling. I sear the steaks for 3–4 minutes per side for medium-rare, adjusting the time to my preferred doneness. I remove them from the pan and tent loosely with foil to rest.

3. Cook the shrimp
In the same skillet, I add a little more butter and toss in the shrimp, seasoned with paprika, salt, and pepper. I cook them 1–2 minutes per side until pink and slightly caramelized, then set them aside.

4. Make the garlic herb sauce
With the heat lowered to medium, I melt more butter and sauté the minced garlic for about 30 seconds. I stir in the broth and cream, scraping up the flavorful bits from the pan. After a few minutes of gentle simmering, I stir in the Parmesan and Dijon (if using) and season to taste. I let the sauce simmer for a minute or two until slightly thickened.

5. Assemble and serve
I place each filet on a warm plate, spoon the creamy sauce over the top, and nestle shrimp beside or on the steak. I finish with fresh parsley and serve while everything is still hot and glossy.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• I switch the shrimp for scallops or lobster when I’m feeling fancy.

• For a deeper sauce, I add a splash of white wine with the broth.

• I sometimes toss in sautéed mushrooms or spinach to round out the dish.

• If I want it spicy, a pinch of red pepper flakes or a dash of cayenne does the trick.

Storage/Reheating

Leftovers keep well in the fridge for up to 2 days. I reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. I avoid microwaving the filets—they’re too special for that. The shrimp are best eaten fresh, but they’ll still taste great the next day if warmed carefully.

FAQs

Can I use another cut of steak?

Yes, I sometimes use sirloin or ribeye if I want a more budget-friendly option. The sauce works beautifully with any tender cut.

Do I need to use both shrimp and steak?

Not at all. I can stick with just filet or just shrimp—it’s still delicious either way. But together, they really make the dish feel special.

Can I make the sauce ahead of time?

I can prep the sauce components ahead, but I always recommend making the sauce fresh so it’s at its silkiest and most flavorful.

What sides go best with this dish?

I like mashed potatoes, roasted baby potatoes, or buttery pasta—anything that will soak up that sauce. A crisp salad or steamed green beans are great for balance.

Can I make this dairy-free?

I can try a dairy-free cream and butter alternative, and skip the cheese or use a plant-based Parmesan-style topping. It won’t be quite the same, but it can still be tasty.

Conclusion

This filet mignon with shrimp and creamy garlic herb sauce is the kind of meal that makes an ordinary night feel like something worth celebrating. From the seared steaks to the luscious sauce and perfectly cooked shrimp, it’s comforting, elegant, and incredibly satisfying. When I want a dinner that impresses without being complicated, this is the one I turn to.