Surf N’ Turf Skewers Recipe
grilled filet + shrimp, béarnaise, arugula, blue cheese
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Ingredients
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Meat and Seafood
Sauce
Salad
Other
Method
Preparation of Ingredients
- 1
Prepare the Filet Mignon
Cut the filet mignon into 1-inch cubes and season with salt and black pepper. Set aside.
- 2
Prepare the Shrimp
If not already done, peel and devein the shrimp. Season with salt and black pepper.
- 3
Soak Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Make the Béarnaise Sauce
- 4
Sauté Shallots
In a small saucepan, melt 1/4 cup of butter over medium heat. Add the chopped shallots and cook until softened.
- 5
Add Wine
Pour in the white wine and reduce until almost evaporated. Remove from heat and let cool.
- 6
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and the cooled shallot-wine mixture.
- 7
Grilling
- 8
Assemble Skewers
Thread the filet mignon cubes and shrimp onto the skewers, alternating between the two.
- 9
- 10
Grill the Skewers
Place the skewers on the grill and cook for about 3-4 minutes per side, or until the filet is cooked to your desired doneness and shrimp are opaque.
Serving
- 11
Prepare the Plate
On a serving platter, arrange a bed of arugula and sprinkle with crumbled blue cheese.
- 12
Serve
Place the grilled skewers on top of the arugula and drizzle with béarnaise sauce before serving.
