Jul 14 2026
Restaurants›Carson's Food & Drink - On Main›Creole Filet Recipe

Creole Filet Recipe

Inspired by Carson's Food & Drink - On Main
Time1h
Serves2

8 oz. seared filet mignon on smoked gouda Wiesenberger grits with blistered heirloom tomatoes and our creole white wine reduction; topped with shrimp sautéed in truffle butter

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Ingredients

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Filet Mignon

Smoked Gouda Wiesenberger Grits

Blistered Heirloom Tomatoes

Creole White Wine Reduction

Truffle Butter Shrimp

Method

Preparing the Filet Mignon

  1. 1

    Seasoning the Steak

    Season the filet mignon with salt and black pepper on all sides.

  2. 2

    Searing the Steak

    In a skillet over medium-high heat, add olive oil and allow to heat. Sear the filet mignon for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from skillet and let rest.

Making the Smoked Gouda Wiesenberger Grits

  1. 3

    Cooking the Grits

    In a saucepan, bring water to a boil. Add salt and slowly whisk in the grits. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally, until thickened.

  2. 4

    Finishing the Grits

    Once the grits are cooked, stir in the smoked gouda cheese and butter until melted and creamy.

Blistering the Heirloom Tomatoes

  1. 5

    Sautéing the Tomatoes

    In a separate skillet, heat olive oil over medium heat. Add the heirloom tomatoes, season with salt and black pepper, and cook until blistered, about 5-7 minutes.

Preparing the Creole White Wine Reduction

  1. 6

    Making the Reduction

    In the same skillet used for the filet, add shallots and sauté until softened. Add white wine, chicken broth, and creole seasoning. Bring to a boil, then reduce heat and simmer until reduced by half, about 10-15 minutes. Finish with butter to create a silky sauce.

Cooking the Truffle Butter Shrimp

  1. 7

    Sautéing the Shrimp

    In a skillet, melt truffle butter over medium heat. Add minced garlic and sauté for about 30 seconds. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Drizzle with lemon juice before removing from heat.

Plating the Dish

  1. 8

    Assembly

    On a plate, spoon a generous portion of the smoked gouda grits. Place the seared filet mignon on top, add blistered heirloom tomatoes around the filet, and drizzle the creole white wine reduction over the top. Finally, top the filet with the sautéed truffle butter shrimp.

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