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Filet Mignon and Shrimp With Red Wine Reduction

Per Serving

Filet Mignon and Shrimp With Red Wine Reduction

Makes: 2 servings
Serving Size: 1 piece filet mignon
Calories 345
Fat 16 g
Saturated Fat 4.4 g
Trans Fat 0 g
Carbohydrate 4 g
Fiber 1 g
Sugars 1 g
Cholesterol 150 mg
Sodium 475 mg
Potassium 600 mg
Protein 40 g
Phosphorus 365 mg
Choices: Lean Meat 5, Fat 2
  • Makes: 2 servings
  • Serving Size: 1 piece filet mignon


2 pieces filet mignon (about 6 ounces each)
salt and pepper blend (2 parts fine sea salt with 1 part ground black pepper)
extra virgin olive oil
2 tsp. extra virgin olive oil
1 large shallot, finely minced
1/2 cup red wine (broth, stock, or water will substitute)
1 cup low-sodium beef, mushroom, or vegetable stock
4 large shrimp, steamed, peeled, and deveined (optional)


  1. Take meat out of the refrigerator about 20 minutes before cooking time. Sprinkle salt and pepper blend on both sides of the steaks. Rub with a few drops of extra virgin olive oil.
  2. Preheat skillet. Place filet in skillet and cook for 3-5 minutes per side for rare to medium rare. If the outside of the filet is cooking too quickly, you can reduce heat to medium and cover. Test for doneness with a meat thermometer. Rare is 125ºF, medium is 140ºF. Remove from pan and place on cutting board to rest.
  3. In the meantime, add olive oil and shallots to small sauté pan. Cook 1 minute. Add the red wine and reduce until liquid is almost all evaporated. Add stock. Reduce by half and serve over filet mignon.
  4. Garnish with steamed shrimp placed on top of the filet in a heart shape or serve the shrimp cocktail as an appetizer, if desired.

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