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Recipe From from Weber’s On the Grill™: Steak & Sides by Jamie Purviance

Filet Mignon Steaks with Garlicky Shrimp

  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    16 to 18 min.

People
Serves 4
Prep Time
10 min.
Grilling Time
16 to 18 min.

the Ingredients

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  • filet mignon steaks, each about 225 grams and 4 centimetres thick, trimmed of excess fat
  • Extra-virgin olive oil
  • kosher salt, divided
  • freshly ground black pepper
  • 115 grams (1 stick) unsalted butter
  • large garlic cloves, coarsely chopped
  • extra-large shrimp (16/20 count), peeled and deveined, tails left on
  • Finely grated zest of 1 lemon
  • crushed red pepper flakes
  • chopped fresh Italian parsley leaves

Instructions

  • 01 Lightly brush the steaks with oil and season evenly with 2 teaspoons of salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • 02 Prepare the grill for direct cooking over medium heat (180ºC to 230ºC). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 03 In a small saucepan over medium heat on the stove, warm the butter and garlic until the butter melts and comes to a boil. Remove from the heat and let stand for 5 minutes.
  • 04 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 of salt and red pepper flakes.
  • 05 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.
  • 06 Grill the shrimp over direct medium heat, with the lid closed, until firm to the touch, lightly charred and just turning opaque in the centre, about 5 minutes, turning once.
  • 07 Reheat the butter. Serve the steaks warm topped with shrimp, butter and parsley.
Ingredients
Instructions