Steak with Garlic Shrimp Cream Sauce | Recipe | Robyns.World

Yesterday was Valentine’s Day and I cooked dinner for Hubby and I. Many go out to eat on Valentine’s Day but I prefer to stay at home. I can cook, even a bit fancier meal, for less than it costs to go out and we don’t have all the crowds and waiting in line as if we go out. Hubby is a meat and potatoes kind of guy so that was my focus for the meal this year.

I decided to make filet mignon with garlic shrimp cream sauce along with roasted garlic mashed potatoes and roasted asparagus. Bragging on myself here, but it was oh so delicious! It also is not a hard recipe to make at all. The steps are pretty simple and it cooks very quickly.

A huge tip for when you are going to cook steaks indoors – use a cast iron skillet that is pre-heated well! We do a lot of steaks on the grill outside, which you can easily do with this also, but if you need to cook your steaks inside then a cast iron skillet is the way to go. Put your cast iron in the skillet in the oven to preheat to get it all heated as evenly as possible. Then pull it out and put on the stove top when you are ready to cook the steaks. This will let you get that wonderful crust on the outside of the steaks that everyone loves so much.

For the shrimp, get fresh shrimp at your grocer or fish monger. I used Wild Caught Gulf of Mexico shrimp which has a great flavor, but use whatever is available and hopefully the most sustainable. Peel the shrimp fully, including the tail. I know the tail looks pretty sometimes, but Hubby hates when he has to cut it off when eating a meal and I kind of agree. Take a pairing knife and slice down the backbone side of the shrimp to split open just a bit. Take out the dark line you see – a paper towel can help remove this if you are having problems. Be careful not to overcook the shrimp as it will become rubbery. Cook until it just gets pink – a bit harder to tell in this recipe since it cooks in sauce, but it really only takes a couple of minutes for shrimp. If you use smaller shrimp (I used 16/20) then you might want more than 3 per person.

For this meal I served it with roasted asparagus and roasted garlic mashed potatoes. I started both of these before I started the steak since they take longer to cook. Baked potatoes, rice, quinoa, pasta, etc. would all be good options instead of mashed potatoes. Any green roasted veggie could also be substituted such as broccoli, green beans, etc. Use the sides you and your family like.

Hubby and I both loved this recipe and I will be making it again in the future. It was perfect for Valentine’s Day, or any special occasion, or really any day that you like just because.

Will you try this recipe? What, if any, changes would you make?



Steak with Garlic Shrimp Cream Sauce

Serves 2
Meal type Main Dish
Website Robyn's World


  • 2 steaks, I use filets (5oz each) but use your favorite cut and adjust cooking time accordingly
  • 1 tablespoon olive oil
  • salt & pepper to taste (to season steaks)
  • 2 tablespoons olive oil
  • 2 tablespoons butter, preferably unsalted
  • 1 Large shallot, minced finely
  • 2-3 cloves garlic, minced finely
  • 1/3 cup Chardonnay wine (or other white wine of choice)
  • 6 Large shrimp, peeled and de-veined
  • 1/4 cup heavy cream


Take steps out of refrigerator and let sit at room temperature for 30-60 minutes. Preheat cast iron skillet in oven at 400° F for at least 15 minutes. Place skillet on stove top on medium high heat. Add olive oil, salt, and pepper to both sides of steak. Place steak in skillet and cook 4-5 minutes per side (or longer if you like more well-done steaks). Remove the steaks from the skillet and tent with foil to rest.

In same skillet add butter and the rest of the olive oil and melt, about 1 minute. Add the shallot and garlic and cook about 2-3 minutes until tender. Add the wine. Stir regularly and cook until the sauce reduces by about half, approximately 3 minutes.

Now add in the shrimp, cream and more salt and pepper, to taste, and cook until shrimp are pink and sauce is thickened.

Place steaks on serving plate and top with 3 shrimp on each and spoon sauce over the top of all.

I served this with roasted garlic mashed potatoes (the sauce is great on these too) and roasted asparagus. Tip, start the veggies and potatoes before you start cooking the steak.