Filet Mignon Steaks with Garlicky Shrimp
on the Big Green Egg

Ingredients

• 4 filet mignon steaks, each about 8 ounces and 1-1/2 inches thick



• Extra-virgin olive oil



• 2-1/2 teaspoons kosher salt, divided



• 1/2 teaspoon ground black pepper



• 1/2 cup (1 stick) unsalted butter



• 2 large garlic cloves, coarsely chopped



• 12 extra-large shrimp (16/20 count), peeled and deveined, tails left on



• Finely grated zest of 1 lemon



• 1/4 teaspoon crushed red pepper flakes



• 2 tablespoons chopped fresh Italian parsley leaves

Directions:

1. Lightly brush the steaks with oil and season evenly with 2 teaspoons of the salt and the pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before putting on the Big Green Egg.



2. Prepare the Big Green Egg for direct cooking over medium heat (350° to 450°F).



3. In a small saucepan over medium heat, heat the butter and garlic until the butter melts and comes to a boil. Remove from the heat and let stand for 5 minutes.



4. 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 1/2 teaspoon salt, and the red pepper flakes.



5. Brush the cooking grates clean. Bring the Big Green Egg up to 650°F, with the lid closed, cook to your desired doneness, 1 to 2 minutes for medium rare, turning once.(make sure you burp the Big Green Egg at least twice on all High Temp cooks to prevent a flash) Shut down Big Green Egg for 1 minute. Remove from the Big Green Egg and let rest for 3 to 5 minutes. (most grills will not get this hot)



6. Grill the shrimp over direct, with the lid closed, until they are firm to the touch, lightly charred, and just turning opaque in the center, about 2 minutes, turning once.



7. Reheat the butter. Serve the steaks warm topped with shrimp, butter, and parsley.

As always please use caution when grilling

Enjoy

Return to more Big Green Egg recipes