Description

A bold surf-and-turf dish featuring tender filet mignon and juicy shrimp cured in sweet-spicy hot honey, then finished with high heat for a perfect crust and deep, indulgent flavor.

Ingredients

3–4 filet mignons

1.5 lbs shrimp, peeled and deveined

2 tbsp kosher salt

2 tbsp cowboy candy rub or favorite steak rub

2 tbsp favorite seafood rub

1 gallon honey

1/2 cup red chili flakes

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Instructions

Season the filet mignons generously with kosher salt.
Gently heat the honey until very viscous but not boiling.
Place steaks in a food-safe container and completely cover with honey.
Cover and refrigerate for 24 hours, flipping steaks every 2 hours if not fully submerged.
About 1 hour before cooking, reheat the honey slightly and add the shrimp to cure.
Remove steak and shrimp from honey and wipe off excess.
Season steak with steak rub and shrimp with seafood rub.
Preheat smoker to 250°F for indirect cooking.
Smoke steaks for about 30 minutes until internal temperature reaches 120°F.
Remove steaks and rest for 10 minutes.
Increase heat to about 400°F and sear steaks for 1 minute per side.
Heat a cast iron skillet with oil and cook shrimp for 1–2 minutes until just done.
Slice steak, serve with shrimp, and finish with butter if desired.

Notes

Do not reuse honey after curing proteins.

Shrimp should only cure briefly to avoid mushy texture.

Oven and skillet can replace a smoker if needed.

Adjust chili flakes to control spice level.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dinner
Method: Smoking & Searing
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 820
Sugar: 18g
Sodium: 980mg
Fat: 46g
Saturated Fat: 18g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 68g
Cholesterol: 285mg