Description
A bold surf-and-turf dish featuring juicy grilled filet mignon wrapped with beef strips, tender shrimp, and a vibrant herb-packed chimichurri that balances richness with fresh, zesty flavor.
Ingredients
3–4 filet mignon steaks
3–4 beef strips (for wrapping)
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
Canola oil, as needed
1 lb shrimp, peeled and deveined
2 tablespoons seafood seasoning
2 tablespoons clarified butter
1/2 cup fresh parsley, chopped
1/4 cup red wine vinegar
4–6 garlic cloves, minced
1 tablespoon red chili flakes
Olive oil, to desired consistency
Salt, to taste
Instructions
- Wrap one beef strip around each filet mignon and secure with a toothpick or grilling pin.
- Lightly coat steaks with canola oil and season evenly with salt, black pepper, and garlic powder.
- Refrigerate steaks for 40 minutes to dry brine, then remove 15 minutes before grilling.
- In a bowl, combine parsley, red wine vinegar, garlic, chili flakes, olive oil, and salt to make chimichurri. Set aside.
- Preheat grill to medium-high heat (about 375°F).
- Grill steaks for 3–3 1/2 minutes per side until internal temperature reaches 115–120°F.
- Remove steaks and let rest for 10 minutes.
- Lower grill heat slightly and place a skillet on the grates with clarified butter.
- Season shrimp with seafood seasoning and cook in the skillet for 2–3 minutes until opaque and curled.
- Slice steaks, top with shrimp, and spoon chimichurri generously over the top before serving.
Notes
Use a meat thermometer for accurate steak doneness.
Chimichurri can be made a few hours ahead for deeper flavor.
Large or jumbo shrimp work best to avoid overcooking.
Add lemon juice to chimichurri for extra brightness if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 62g
- Cholesterol: 210mg
