Grilled Shrimp and Filet Mignon

Perfecting the Marinade

The shrimp marinade is a key element that brings vibrant flavors to this dish. The combination of olive oil, lemon juice, and fresh parsley not only adds brightness but also helps to tenderize the shrimp. It's crucial to allow the shrimp to marinate for at least 20 minutes; this helps the flavors penetrate the meat. For those who prefer a spicy kick, consider adding a pinch of cayenne pepper or red pepper flakes to the marinade for an extra zing.

When marinating the shrimp, ensure they are entirely coated in the mixture. You can use a zip-top bag for easy mixing and to ensure that every shrimp is evenly flavored. Be careful not to marinate for too long, as acidic ingredients like lemon juice can start to 'cook' the shrimp, changing their texture from tender to rubbery.

Grilling Techniques for Steaks

Getting the steak to a perfect sear is essential for both flavor and texture. Make sure your grill is preheated to a high temperature, ideally around 450-500°F (232-260°C). A hot grill will create those beautiful grill marks and help lock in the juices of the filet mignon. Use a meat thermometer to check for doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.

Letting the steaks sit for about 15 minutes at room temperature before grilling is key. This helps them to cook more evenly. If you find that your steaks are sticking to the grill, ensure that the grill grates are clean and well-oiled before placing the steaks down; this will assist in achieving that perfect sear without tearing the meat.

Serving Suggestions

Serving your grilled shrimp and filet mignon with complementary sides can elevate the presentation and flavor experience. Grilled vegetables, such as asparagus or zucchini, drizzled with a bit of balsamic glaze, add color and freshness to your plate. A light, citrusy salad can also balance the rich flavors of the steak and shrimp.

For a cohesive meal, consider pairing this dish with a nice white wine, such as a Sauvignon Blanc, which complements the shrimp's flavors beautifully. Alternatively, a full-bodied red wine would work well to enhance the richness of the filet mignon. Remember to serve the grilled shrimp on skewers alongside the steaks to create an appealing and inviting presentation.

Storing and Reheating

If you're preparing this grilled shrimp and filet mignon ahead of time, make sure to store leftover steak and shrimp in airtight containers. They can be kept in the refrigerator for up to 3 days. For best results, reheat the steak in a skillet over medium heat to keep it juicy, instead of using the microwave, which can dry it out. For shrimp, a quick sauté in the pan with a small amount of olive oil will help retain their texture.

If you need to freeze the cooked steak, slice it thinly before freezing to make reheating and serving easier later. Vacuum sealing can help prevent freezer burn. Cooked shrimp can be frozen but are best enjoyed fresh; if freezing, keep them in a single layer, then transfer to a container once solid.

Variations to Try

For a twist, try marinating the shrimp in different herbs or spices. A cilantro-lime marinade can take your dish to a zesty, tropical level. Alternatively, a teriyaki glaze can be brushed on the shrimp just before grilling for a flavorful Asian-inspired version.

If filet mignon isn't available, you can substitute it with ribeye or sirloin steaks. While the flavor and tenderness may differ, both alternatives can yield delicious results and may be more budget-friendly. The same grilling and seasoning principles apply to ensure a tasty outcome.