Surf and Turf

Gather all ingredients and prepare your mise en place. (5 minutes)

In a medium bowl, whisk together 1 tablespoon olive oil, melted butter, minced shallot, white wine, Worcestershire sauce, lemon juice, dried parsley, seafood seasoning, minced garlic, and black pepper to create the shrimp marinade. (5 minutes)

Add the peeled and deveined shrimp to the marinade. Toss gently to ensure the shrimp are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. (2 minutes)

Preheat an outdoor grill to medium-high heat (approximately 400°F or 200°C) and lightly oil the grill grate to prevent sticking. (10 minutes)

While the grill is preheating, prepare the filet mignon steaks. Pat the steaks dry with paper towels, then coat them with 2 teaspoons of olive oil and sprinkle generously with steak seasoning on both sides. (3 minutes)

Place the seasoned steaks on the preheated grill and cook for 5 to 7 minutes per side for medium doneness, adjusting cooking time based on the thickness of the steaks and your desired level of doneness. Use an instant-read thermometer inserted into the center of the steak to ensure it reaches 140°F (60°C) for medium. (14 minutes)

Once the steaks are cooked to your liking, transfer them to a platter and loosely tent with a piece of aluminum foil. Allow the steaks to rest for at least 5 minutes to allow the juices to redistribute, resulting in a more tender and flavorful steak. (5 minutes)

Remove the marinated shrimp from the refrigerator. Thread the shrimp onto skewers, if desired, for easier grilling. (2 minutes)

Grill the shrimp over medium-high heat for 2 to 3 minutes per side, or until they turn bright pink on the outside and the meat is opaque and cooked through. Be careful not to overcook the shrimp, as they can become rubbery. (6 minutes)

Serve the grilled shrimp and rested filet mignon steaks together. Garnish with fresh parsley or lemon wedges, if desired. Enjoy immediately! (2 minutes)