Recipe courtesy of LongHorn Steakhouse

Pepper Crusted Filet and Shrimp

  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

For Smoky Paprika Butter:

4 tablespoons of butter

1 teaspoon of smoked paprika

1 tablespoon of shallots, diced

2 teaspoon of chopped garlic

2 teaspoon of chopped fresh flat-leaf parsley

1/4 teaspoon red chili flakes

1/4 teaspoon of kosher salt

1/4 teaspoon of cracked pepper

For Corn Relish:

1 cup of corn, grilled and cut off the cob (can substitute canned corn, if preferred)

1 tablespoon of capers, diced

1/4 cup of red wine vinegar

For Steaks and Shrimp:

4 (6-oz.) filet mignon steaks

16 peeled shrimp

3 tablespoons of kosher salt

1 tablespoon of cracked black pepper

1 tablespoon of granulated onion powder

1 tablespoon of granulated garlic powder

Directions

  1. Corn Relish: Combine corn, capers and red wine vinegar, and mix. Set aside. 
  2. Smoky Paprika Butter: Heat smoked paprika and butter in saute pan for 30 seconds, then let sit for 30 minutes. Add shallots, garlic, parsley, red chili flakes, salt and pepper. Mix to combine. Set aside until steaks and shrimp are ready. 
  3. Steaks and Shrimp: Clean and oil your grill grates, heat to 550° F. Season filets and shrimp with salt, pepper, onion powder and garlic powder. Place seasoned steaks and shrimp on grill. Shrimp should cook for approximately 3-4 minutes on each side, or until completely cooked through. Grill steak to your desired degree of doneness (see table below). Remove steaks and shrimp from grill when ready. Plate shrimp on top of each steak. Finish with smoky paprika butter and corn relish. Enjoy!

Cook’s Note

Degrees of Doneness: Rare: 95-105° F. Cool red center. Medium Rare: 115-125° F. Warm red center with a hint of pink. Medium: 130-140° F. Warm pink center. Medium Well: 150-160° F. Some pink in the center. Well: 165-175° F. No pink, cooked all the way through. Use a meat thermometer to check temperatures.

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