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Keto Dinner

Filet Mignon with Garlic Shrimp Cream Sauce

When I crave a restaurant-worthy keto dinner at home, this filet mignon with garlic shrimp cream sauce always hits the spot. The tender, juicy filet pairs beautifully with a rich, creamy shrimp sauce that feels indulgent yet keeps carbs low. It’s a special occasion meal that comes together surprisingly fast in one skillet.

15 min Prep time 25 min Cook time 40 min Total time 2 Servings 680 Calories
Filet Mignon with Garlic Shrimp Cream Sauce

Ingredients

  • (4 ounce) beef tenderloin filets, 1.5 inches thick
  • tablespoon olive oil (for brushing)
  • salt to taste
  • tablespoons butter
  • tablespoons olive oil
  • large shallot, minced
  • tablespoons minced garlic
  • /4 cup Chardonnay wine
  • /2 pound uncooked shrimp, peeled, deveined, and cut into 3 pieces
  • /4 cup heavy cream
  • tablespoon butter
  • salt and pepper to taste

Instructions

  1. Step 1

    Start by heating a heavy skillet over medium-high heat. Brush the filets with olive oil and season with salt. Carefully place them in the hot pan and sear for 3-4 minutes per side until a crust forms. I find an instant-read thermometer is the best bet—130°F gives that perfect medium-rare. Set the steaks aside to rest under foil. Now for the sauce, melt butter with olive oil in the same skillet. Add the shallot and garlic, cooking just until tender. Pour in the wine and let it reduce by half. Stir in the shrimp, heavy cream, and an extra pat of butter. Season with salt and pepper and cook, stirring, until the shrimp turn pink and the sauce thickens to a velvety finish, about 2 minutes. To serve, spoon that rich sauce over each filet and dig in while it's still sizzling.

Chef's Tip

For the most tender shrimp, I toss them in a pinch of baking soda 15 minutes before cooking—it gives them that snappy, restaurant-quality texture. Also, let the filets come to room temperature before searing for even cooking.

Storage Tips

Store leftover filet and sauce separately in airtight containers for up to 3 days. Reheat gently in a skillet over low heat to keep the shrimp tender and the sauce from breaking. I avoid the microwave, as it can toughen the shrimp.

Variation Tips

For a luxurious twist, substitute the shrimp with seared scallops or lump crabmeat. A side of creamy cauliflower mash or sautéed spinach makes it a full keto feast. If Chardonnay isn’t on hand, use any dry white wine like Pinot Grigio.

Frequently Asked Questions