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surf and turf
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5 from 4 votes

Surf and Turf

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: American
Keyword: Surf and Turf
Servings: 2 people


  • 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.



Calories: 187kcal | Carbohydrates: 3g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 272mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg