Sometimes it’s just nice to make dinner for two. I know I pitch get-together’s and parties a lot because I do enjoy a good gathering of family and friends. But, sometimes it’s nice just to stay home and make dinner for you and your significant other. I do enjoy the simplicity of preparing just a few items, instead a whole host of courses, which I usually do for bigger gatherings. So, this weekend or Social Sunday, let’s make dinner for two.
Fillet Mignon is something I think most people enjoy and what goes better with beef than shrimp for a surf & turf combo plate? While the grill is hot, go ahead and toss a few shrimp on for a nice balance of flavors and a little extra fun. Besides, for people like me who prefer other proteins, we’ll have something a little more appealing to eat with our beef.
Grilling beef and shrimp is virtually a no-brainer, just heat the grill to high and cook according to your liking. In this recipe, it’s definitely the Charred Scallion Butter that takes this traditional meal into non-traditional heights. I love to schmear it on both the steak and seafood and if there is any leftover, save it for another meal.
10 ounce fillet of beef
8 large shrimp, cleaned
salt & pepper
4 tablespoons butter, room temperature
1/2 teaspoon smoked paprika
pinch of salt & pepper
1. Heat grill to high. Pat steak and shrimp dry with paper towel and sprinkle on all sides with salt and pepper. Oil grates with dry towel. Place steak on grill and cook for 4-5 minutes, depending upon thickness. Flip over and add scallions. Cook for 4 minutes and remove from grill. Let steak rest under a piece of foil. Place shrimp on grill and cook 2 minutes a side, remove.
2. Place butter in a small bowl. Rough chop scallions and add them to butter, along with paprika, salt and pepper, stir.
3. Arrange steak and shrimp on cutting board and dollop with Scallion Butter. Enjoy!