Garlic Butter Surf and Turf
On February 12, 2020 (Updated April 16, 2022)
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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. Whether you make it to celebrate a holiday or special occasion, it’s the perfect dish when you want something delicious and a bit fancy.
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 turf is some kind of shellfish (shrimp, lobster, or crab) and a beef steak.
Especially popular around holidays or at high end steak houses, surf and turf is a special occasion meal. Whether you make it for Christmas, anniversaries, or Valentine’s day, it’s an awesome choice when you’re celebrating with a significant other.
Today’s recipe combines my two favorite surf and turf options: 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
As mentioned previously, surf and turf can work with any pairing of red meat and seafood you have. 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.
Bottom line: if you have something for your surf and something else for your turf that sounds like it would go well together, go for it!
How to Make Surf and Turf
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. Make sure to use a reliable meat thermometer to determine doneness.
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
*I do not recommend cooking this steak above Medium.
Can I Use my Grill or Oven to Cook this Surf and Turf?
If you don’t have a smoker on your back porch, you can still make this tasty recipe! Follow the instructions below to adapt this recipe to cook in your oven or on a gas or charcoal grill:
- Grill: Follow the instructions above while making these few changes for cooking on a gas or charcoal grill instead of your smoker. Preheat your grill to 250 degrees F for 2-zone cooking (one indirect side of heat, one direct). Cook over indirect heat for approximately 30-45 minutes, or until your steaks are within 10 degrees of your target temperature. Grill the shrimp on the grill the same as specified in the recipe card.
- Oven: Preheat your oven to 250 degrees F. Place the steaks in an oven-safe pan, and cook for 45 minutes, or until your steaks are within 10 degrees of your target final temperature. Increase your oven to Broil, and cook the steaks for an additional 2-3 minutes. Cook your shrimp in the cast iron skillet on your stove top using the instructions in the recipe card.
What Goes with Surf and Turf?
When it comes to selecting sides for this main course, you can’t go wrong with any of the veggies suggested below. When in doubt, go with a veggie or side that is just a tiny bit fancier than simple grilled green beans or corn.
Grilled Asparagus
Smoked Mashed Potatoes
Grilled Carrots with a Balsamic Glaze
Surf and Turf Recipe
Watch the video below, and let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero Check out more Hey Grill Hey behind the scenes action on Instagram, Facebook, and YouTube!
Creating a gourmet dinner for your significant other should be an easy venture, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to help your food taste good. Check it out today!
Surf and Turf
Video
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post was originally published February 2018. We recently updated it with more information and helpful tips. The recipe remains the same.
Would’nt the steak get tough? I like to sear them on a hot grill and then cook them until med. rare. Thanks
Can you make this in the oven on broil?
You can just keep track of your temperatures with a good thermometer.
what kind of white wine did you use?
I just use a cooking wine, no particular brand.
Why kosher salt? I’m no chef, but I’m pretty sure the salt will be just fine without Jewish blessing.
It actually has nothing to do with a blessing. The Kosher salt is actually a larger grain of salt that is used quite often in cooking.
La carne del Peru es de calidad, el ganado se cría con her as frecas , en este país no tiene sabor a carnet lo mismo aquí nunca comen camarones lo que comen es langostinos que son muy diferentes
Can you do this on a regular grill at low heat?
Absolutely!!
What type of grill is this? and where can find it?
This one was done on my Camp Chef SmokePro SG https://heygrillhey.com/camp-chef-smokepro-sg-pellet-grill-review/
I have the smokepro dlx and it amazing. I will be try this at the end of the month. Thx for sharing.
Love that smoker!! Excited for you to try this one!!
Made this tonight for me and the wife and it was amazing! I would not have thought to smoke filet prior to grilling it to add that extra layer of smoke. I am fairly new to smoking but I have done a couple pork butts and ribs so this was my first “expensive” smoke (due to the filets) and it was well worth it!!
Thanks so much for coming back and leaving a comment!! I am so happy it turned out so great!! Sounds like you are becoming a grill master!!
Matty your the Greatest, we absolutely love you and the show and your recipes are fantastic