My Surf and Turf combines perfectly cooked bacon wrapped filet mignon and garlic butter shrimp for a delicious marriage of land and sea, right on your dinner plate.
What is Surf and Turf?
Surf and turf is essentially any combination of red meat and seafood served together. You can get as crazy as you like with the pairings, but most commonly surf and turn is some kind of shellfish (shrimp, lobster, crab) and a beef steak. Especially popular around holidays or at high end steak houses, surf and turf is a special occasion meal.
For my particular favorite pairing, I combine a reverse seared bacon wrapped filet mignon with garlic butter and white wine shrimp. The tender steak is delicious on its’ own, but topped with that rich garlic butter white wine sauce and sweet shrimp the whole dish becomes instantly elevated.
Surf and Turf Ideas
Like I said, surf and turf can work with any pairing of red meat and seafood. It would be absolutely delicious and simple to swap out your favorite steak for the filet mignon in this dish. I would recommend another fairly extravagant cut of beef like a rib eye steak or even a Tomahawk bone-in steak for maximum wow factor!
If you wanted even more surf and turf ideas, be willing to think outside the traditional shellfish pairing. This Parmesan Crusted Salmon would be absolutely stunning paired with a nice grilled steak and maybe some grilled broccoli.
Surf and Turf Recipe
I prepared my filet mignon to medium rare in this surf and turf recipe. If you want to prepare your steaks to a different internal temperature, follow the guide below to make the adjustments in the recipe. You will need to increase your cooking times to achieve more doneness, so take that into account as well.
Internal Temperatures after the first step (the slow smoke):
Rare: 110-115 degrees F
Medium Rare: 120-125 degrees F
Medium: 130-135 degrees F
Medium Well: 140-145 degrees F
Well Done: 150-155 degrees F
Internal Temperatures after the second step (the high heat sear):
Rare: 125 degrees F
Medium Rare: 130-135 degrees F
Medium: 140-145 degrees F
Medium Well: 150 degrees F
Well Done: 160 degrees F
Surf and Turf
- 2 6 oz filet mignon steaks
- 2 slices thick cut bacon
- salt and pepper to taste
- 8 21/25 shrimp raw, shell removed, deveined
- 3 Tablespoons salted butter
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup white wine
- 2 Tablespoons Italian flat leaf parsley finely chopped
- Preheat your smoker or oven to 250 degrees F.
- Wrap each filet with a slice of the thick cut bacon. Secure with a toothpick. Season the steaks pretty aggressively on all sides with the salt and pepper. Press the seasoning into the meat with your hands.
- Smoke (or bake in a cast iron skillet) the steaks at 250 degrees for approximately 45 minutes or until the internal temperature of your steak reaches 120 degrees for a medium rare steak. I used a combination of cherry and hickory wood for this smoke.
- Remove the steaks from the smoker or oven to a plate and let them rest at room temperature. If cooking on the SmokePro SG, slide the grill knob open for direct heat grilling and increase the temperature setting to High. If you are not using an SG, preheat your grill to high heat. Place an 8 inch cast iron skillet on the grill to preheat.
- Melt the 3 Tablespoons of butter in the preheated 8 inch skillet. Stir in the garlic and salt and pepper. Once the garlic is fragrant (1-2 minutes) nestle the shrimp into the butter sauce. Close the lid on the grill and cook 2-3 minutes.
- Place your steaks on the super hot preheated grill alongside the shrimp in the skillet. Cook the steaks for 2-3 minutes Pour the white wine and parsley into the shrimp and turn each shrimp over in the pan to the cook on the other side.
- Remove the shrimp from the grill and set aside. Flip the filet mignon to the other side and cook for 2-3 more minutes or until the internal temperature of the steak reads 130 degrees F for a medium rare steak.
- Remove the steaks to their individual serving plates. Top each steak with 4 of the shrimp and a spoonful of the garlic white wine melted butter. Serve immediately.