Reverse Sear Steak with Grilled Shrimp

Recipe by Fidel Gastros aka Matt Basile

Ingredients

• 2-3lbs beef tenderloin (1 piece) 
• 3-4 large shrimp 
• 1 large butternut squash
• 1/4 cup butter 
• 4 cloves garlic
• 1/4 cup cream 
• 3 red bell peppers or long red peppers 
• 1 cup flat leaf parsley
• 1/2 cup cilantro 
• 1 serrano pepper
• 2 shallots 
• 2 limes 
• 1 tablespoon apple cider vinegar 
• 1 tsp honey 
• Salt pepper olive oil 
• Cast iron skillet
• Aluminum baking pan or other oven/bbq safe container

Directions

1. Preheat your Weber SmokeFire to 350F. We’ll be using the reverse sear method to cook the beef tenderloin, so starting at a low temperature to get a nice smoky flavour, and then upping the heat to 525F at the end to get a great sear with the cast iron skillet.
2. To start, prepare your red peppers for grilling and the butternut squash, since that will take the longest time to cook. Toss your whole red peppers in canola oil and place on the grill to get some nice marks and smoke flavour, about 5-10 minutes. The peppers should be softened and fragrant but not well done.
3. Cut the stem and bottom of your butternut squash, peel and cut in half length-wise and scoop out the seeds with a spoon. Brush with canola oil and place cut-side down on the SmokeFire, close the top and let cook.
4. Salt and pepper both sides of your beef tenderloin and place on the top deck of your SmokeFire. Take this moment to add more olive oil to your butternut squash, which should be softening up now and have some nice grill marks.
5. Meanwhile, start the chimichurri sauce by chopping your parsley and cilantro into a fine chiffonade, place in a medium sized bowl. Dice the serrano pepper, omit if you do not want to add a spicy element, and add to the bowl with your fresh herbs. Mince the garlic, and shallots and add to the bowl and mix to combine.
6. Now is the time to check on the butternut squash, and give it a flip. The red peppers should also be ready to remove from the grill. Carefully, as the peppers will be hot, slice the peppers off of the core and dice into small cubes. Add the lime juice, apple cider vinegar and olive oil, mix to combine well and set aside to let the flavours meld.
7. Using your probe thermometer, periodically check your steak to make sure if reaches an internal temperature of 110-115F, you do not want it to exceed 120F. As your steak is coming to temp, prepare your shrimp by peeling them, but leave the tails on.
8. Place half the butter in a pot directly on your grill and let it melt. Once melted, remove from the heat and add juice from half a lemon. By now the butternut squash should be tender enough to easily pierce with a fork. Remove from the SmokeFire and carefully cut into cubes, place in your aluminum or heat-safe container and pour on your lemon butter and add salt to taste. Mash the butternut mixture with a fork for a rustic look and as you mash, add in a couple of tablespoons of cream at a time, and keep mashing to incorporate. Place the container back on the grill, under where the meat is placed on the upper deck.
9. Do a temperature check on your steak, and if it is between 110-115F, remove and up the SmokeFire to 525F, and place a cast iron skillet directly onto the grill, close the top and let it come to temp.
10. Toss your shrimp in some canola oil and once the SmokeFire reaches 525F, place them on the grill. Add canola oil to the hot cast iron, and place your steak in the pan. Add in the remaining butter and baste the steak, while turning to make sure to get a nice sear on all sides. You can also take some of the butter and steak juices from in the pan, and mix into your butternut squash mash for some extra flavour. Keep an eye on your shrimp, and flip once until completely cooked.
11. Remove from the grill and squeeze some lemon juice on your steak and let rest, about 10 minutes.  To plate, cut your beef tenderloin, after it has rested, into about two-inch thick medallions. Take the butternut squash puree and place a nice portion on your plate, top with steak, a couple of shrimp and then sprinkle the beautiful red chimichurri over the top, finish with Maldon salt.