Filet Mignon & Garlic Butter Shrimp in Creamy Peppercorn Sauce

Filet Mignon & Garlic Butter Shrimp in Creamy Peppercorn Sauce

An elegant surf & turf masterpiece—tender filet mignon crowned with juicy garlic shrimp and bathed in a velvety peppercorn cream sauce. Pure indulgence on a plate!

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Prep Time: 20 mins

Cook Time: 25 mins

Servings: 2

Calories: ~780 kcal per serving

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Ingredients:

For the Filet Mignon:

2 filet mignon steaks (6 oz each)

Salt & cracked black pepper

1 tbsp olive oil

1 tbsp butter

For the Garlic Butter Shrimp:

10 large shrimp (peeled & deveined)

1 tbsp butter

2 garlic cloves (minced)

Pinch of chili flakes (optional)

Salt & pepper to taste

For the Creamy Peppercorn Sauce:

1 tbsp butter

1 shallot (finely chopped)

1/2 tsp crushed peppercorns

1/4 cup brandy or white wine (optional)

1/2 cup beef or chicken broth

1/2 cup heavy cream

1 tsp Dijon mustard

Salt to taste

Fresh thyme for garnish

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Instructions:

1. Sear the Filet:

Pat steaks dry and season generously with salt and pepper.

Sear in hot oil 3–4 mins per side (for medium-rare), add butter and baste. Rest steaks while you prepare shrimp and sauce.

2. Cook the Shrimp:

In a pan, melt butter and sauté garlic until fragrant.

Add shrimp and chili flakes. Cook 2–3 mins per side until pink and cooked through. Set aside.

3. Make the Sauce:

In the same pan, add butter and shallots. Sauté 2 mins.

Deglaze with brandy/wine (if using), then stir in broth, peppercorns, and Dijon. Simmer 2 mins.

Add cream, reduce until thickened. Season with salt to taste.

4. Assemble:

Place filet mignon on plate, spoon sauce over top, and pile shrimp elegantly over the steak.

Garnish with fresh thyme and crushed pepper.

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Pro Tip:

Crush the peppercorns slightly for a bolder flavor punch without overwhelming the sauce. Use a mortar & pestle or back of a spoon.

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Luxurious, bold, and dripping with savory perfection—this dish is steakhouse splendor at its finest!