Cherry-Smoked Surf & Turf: Bacon-Wrapped Filet & Butter-Basted Shrimp | Taste the Smoke

Welcome to Z Grill's Taste the Smoke, hosted by Tommy.

Show the filet mignon, which costs $13 and is just under 3/4 of a pound.

Clean up the filet mignon, noting it's the tail end of the cut.

Salt brine the filet and let it sit in the fridge for about 4 hours.

Wrap the filet in bacon to keep its shape during cooking, using two toothpicks to secure it.

Prepare the shrimp by skewering 20 jumbo shrimp, using flat skewers to prevent spinning.

Season the shrimp with salt, pepper, and granulated garlic on both sides, or use a seafood rub.

Prepare the basting butter sauce with 1.5 sticks of salted butter, 2-3 chopped garlic cloves, and zest from an orange, lime, and lemon.

Fire up the Z Grills to the smoke setting at 160°F.

Place the butter and filet on the middle shelf of the grill and smoke for 45 minutes, checking at 20-30 minutes to ensure the butter isn't melting too fast.

After 45 minutes, remove the steak and butter from the grill and increase the temperature to 450°F.

Once the grill reaches 415-450°F, place the filet back on the grill directly over the fire pot for 5-6 minutes.

Flip the filet and cook for an additional 3-4 minutes, checking for doneness.

Baste the filet with the butter sauce during cooking.

Remove the steak once it reaches rare to medium rare, then place the shrimp on the grill.

Cook the shrimp for about 1 minute, baste with butter, then turn them over and cook for another minute while basting again.

Remove the shrimp from the grill and plate the surf and turf for serving.

Equipment Needed

Spice Level:

Allergens