From DN Recipes by David Nagy · Food & Beverage

Filet Mignon Steaks with Garlicky Shrimp

Published

Filet Mignon Steaks with Garlicky Shrimp

Use shrimp marinade from Surf-Turf recipe down below! Super delicious!

- 4 filet mignon steaks, each about 8 ounces and 1½ inches thick, trimmed of excess fat
- Extra-virgin olive oil
- 2½ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- ½ cup (1 stick) unsalted butter
- 2 large garlic cloves, coarsely chopped
- 12 extra-large shrimp (16/20 count), peeled and deveined, tails left on
- Finely grated zest of 1 lemon
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh Italian parsley leaves

INSTRUCTIONS

- Lightly brush the steaks with oil and season evenly with 2 teaspoons of the salt and the pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- In a small saucepan over medium heat, warm the butter and garlic until the butter melts and comes to a boil. Remove from the heat and let stand for 5 minutes.
- Place the shrimp in a medium bowl and toss with 2 tablespoons of the garlic butter; reserve the remaining butter. Season the shrimp with the lemon zest, the remaining ½ teaspoon salt, and the red pepper flakes.
- Grill the steaks over direct medium heat, with the lid closed, until cooked to your desired doneness, 11 to 13 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.
- Grill the shrimp over direct medium heat, with the lid closed, until firm to the touch, lightly charred, and just turning opaque in the center, about 5 minutes, turning once.
- Reheat the butter. Serve the steaks warm topped with shrimp, butter, and parsley.

Surf and Turf for Two

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • 1 tablespoon finely minced onion
  • 1 tablespoon white wine
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon dried parsley
  • 1 teaspoon seafood seasoning (Old Bay)
  • 1 clove garlic, minced
  • 1/8 teaspoon freshly ground black pepper
  • 12 medium shrimp, peeled and deveined
  • 2 (4 ounce) filet mignon steaks
  • 2 teaspoons olive oil
  • 1 teaspoon steak seasoning

Directions

  1. Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
  3. Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
  4. Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.