Surf & Turf - Fliet & Shrimp with Cognac Gravy

Surf & Turf – Filet & Shrimp with Cognac Gravy

Bring steakhouse flavor home with this Barrel & Spice Co. Surf & Turf. A perfectly seasoned filet mignon is paired with Bird Dust shrimp basted in Chimichurri herb butter, then finished with a rich cognac garlic cream gravy.

Featuring SPG Black, Bird Dust and Chimichurri Rub, this is a bold, savory dinner made for date night, special occasions, or anytime you want to fire up something unforgettable.

Ingredients

For the Filet Mignon

• Filet mignon steaks
• Olive oil
• Barrel & Spice Co. SPG Black

For the Shrimp

• Large shrimp, peeled and deveined
• Barrel & Spice Co. Bird Dust
• Butter
• Barrel & Spice Co. Chimichurri Rub

For the Cognac Gravy

• Butter
• Garlic
• Flour
• Cognac
• Beef stock
• Heavy cream
• Barrel & Spice Co. SPG Black
• Black pepper
• Onion powder
• Smoked paprika
• Worcestershire sauce

Filet Mignon

1. Pat the steaks dry and coat both sides lightly with olive oil.
2. Season generously with SPG Black.
3. Preheat your grill to high heat.
4. Grill approximately 4–5 minutes per side for medium-rare, or cook until your preferred internal temperature is reached.
5. Remove the steaks from the grill, loosely tent with foil and allow them to rest for 5–7 minutes before serving.

Chef Tip: Let the steaks rest before slicing. This allows the juices to stay inside the meat instead of running out onto the cutting board.

Chimichurri Butter Shrimp

1. Season the shrimp evenly with Bird Dust.
2. Heat a skillet over medium-high heat and melt the butter.
3. Add the shrimp and cook approximately 1–2 minutes per side, or until pink and opaque.
4. Reduce the heat and add Chimichurri Rub.
5. Baste the shrimp in the seasoned herb butter for approximately 1 additional minute.
6. Remove from the skillet and set aside.

Cognac Garlic Cream Gravy

1. Melt butter in a saucepan over medium heat.
2. Add the garlic and sauté for approximately 30 seconds.
3. Whisk in the flour and cook for approximately 1 minute.
4. Slowly whisk in the cognac and allow it to simmer for approximately 1 minute.
5. Add the beef stock and heavy cream, whisking until smooth.
6. Stir in SPG Black, black pepper, onion powder, smoked paprika and Worcestershire sauce.
7. Simmer for approximately 5–7 minutes, or until the gravy has thickened.
8. Taste and adjust the seasoning as needed.

Build Your Surf & Turf

Place the rested filet mignon on the plate and spoon the warm cognac gravy over the steak. Top with the Chimichurri butter shrimp and spoon a little of the seasoned butter over the top.

Serve immediately and enjoy.

Bold Flavor. Perfectly Balanced. Built By Fire. Driven By Flavor.