Filet and Jumbo Shrimp with Bacon-Shallot Vinaigrette

A nice Surf & Turf dish sautéed with a lovely Bacon-Shallot Vinaigrette



Adjust Servings

Recipe CategoriesBeef Fish & Seafood


Beef & Shrimp

2Clovegarlic, chopped
3Tablespoonolive oil
6eachjumbo shrimp, U-15, peeled and deveined
2eachbeef tenderloin medallions (3-4 oz. each)
2eachlemon wedges
3Tablespoonolive oil


2stripbacon, cut into thin slices
2Tablespoonolive oil
1eachlarge shallot, peeled and sliced into thin rings (or 1/8 cup sweet onion, chopped)
1Teaspoondijon mustard
1⁄8Cupcider vinegar


Beef & Shrimp

  1. Combine the garlic, thyme, olive oil and a pinch of salt and pepper.
  2. Evenly divide the seasoning between the beef and shrimp.
  3. Marinate refrigerated for 2 hours.


  1. Heat a small sauté pan to medium heat.
  2. Add in the bacon and olive oil.
  3. Cook the bacon until it is crisp.
  4. Add in the shallots and toss for 2 minutes.
  5. Add in the honey and mustard and stir to combine.
  6. Remove from the heat and swirl in the vinegar. (Be careful, since the vinegar will spatter with the oil.)
  7. Reserve vinaigrette.
  8. Heat another pan to medium heat.
  9. Add in 2 tablespoons olive oil and just when the oil smokes, add in the shrimp.
  10. Cook for 2 minutes, then toss.
  11. Cook for 3 more minutes.
  12. Remove from pan and splash with the juice from one lemon wedge.
  13. Reserve shrimp on the side and keep warm.
  14. Re-heat the same pan and add 1 tablespoon olive oil.
  15. Again, when oil is just smoking, add in the filet.
  16. Cook for 3 minutes on each side for medium doneness, making sure there is good color on each side.
  17. 17. Plate the filet, spoon on the vinaigrette, then build the shrimp onto the filet.


Optional: Sprinkle with chopped parsley and blue cheese crumbles.


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