Filet Mignon & Lemon Butter Shrimp Grilled On The Weber Kettle With Purple Potatoes

It’s time for a special meal with Valentine’s Day coming up, so I decided to grill up some Filet Mignon, Lemon Butter Shrimp, Purple Potatoes, and Baby Zucchini out on the Weber Kettle.

Shrimp Seasoning Ingredients

Olive Oil
1 tsp Smoked Paprika
½ tsp Cracked Black Pepper

Potato Seasoning Ingredients

Olive Oil
Kosher Salt To Taste
Cracked Black Pepper To Taste
1 tsp Dried Oregano

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#cooking #grilling #steak #valentinesday

All right Valentine’s Day is coming up it’s time for a little bit of a special meal so today I’m gonna be making filet mignon with lemon butter shrimp and purple potatoes yes I’ve got a couple nice filet mignon steaks about 6 ounces each so not huge not down to medallion

Size and we’re gonna be cooking those up out on the Weber Kettle pan searing them in cast-iron we’re also gonna be cooking some other stuff too shrimp potatoes but also some little baby zucchini how cute are these so let’s go ahead and get these trimmed up just need to take the

Stems off of these zucchini is one of my favorite vegetables to grill and these tiny little ones are gonna be great out there on the cattle now let’s move on to our potatoes before we season everything up so this is what we’re working with 4 potatoes today these are called petite

Purple’s they have a little bit of a nutty flavor I’ve had them a couple times before and we’re gonna be crisping these up in cast iron out on the weber kettle today also we’re just gonna cut them in half so you can see they have that nice purple flesh all right those

Are looking good let’s move on to seasoning these and our baby zucchini so the seasoning for the baby zucchini very simple we’re gonna do salt pepper and a little extra virgin olive oil we’re just gonna drizzle a little bit of olive oil salt and some pepper

Next up let’s move on to the potatoes we’ve got the potatoes in the same bowl with some of the leftover seasoning from the zucchini because it’s gonna be very similar seasoning we’re gonna add a little more olive oil some kosher salt or grinding crack black pepper and we’re

Gonna toss in a teaspoon of dried oregano let’s get everybody mixed up coated that’s looking good let’s move on to seasoning our shrimp so I’ve got 6 pretty good-sized shrimp here that have been peeled and deveined you can hit these with a little bit of extra virgin

Olive oil we’re gonna toss in a teaspoon of smoked paprika and get a good coating on these and half a teaspoon of cracked black pepper mix them up everybody coated alright that’s looking good let’s finally move on to our steak alright here are our two six ounce filet mignon

Steak Caesar USDA choice and I’m gonna season them with something a little different I have some Icelandic lava salt that I received as a gift and I’m gonna try it here I’ve tasted it and it’s really interesting it has the salty sort of brine enos but also some

Earthiness to it if that makes any sense so I’ve got it in a little grinder here and I’m just gonna you can see it’s dark I also want to hit these with some cracked black pepper underside where this lava salt and some cracked black pepper all right let’s head out to the

Weber kettle all right I have the weber kettle going with the mallory cast iron grate I’ve had my cast iron skillet here preheating while the cattle came up to temp let’s go ahead and Grill up our zucchini we’re gonna do these directly over the coals I’m using two briquette

Baskets today each filled not quite full just not using the vortex because I don’t need that high of heat this one it’s a little color on these and soften about they’re not going to take long at all you’re looking good all right I’m gonna take these off cover them with foil let

Him just sort of keep softening with the residual heat and we’ll move on to our potatoes now our potatoes we are gonna do in cast iron so we’re gonna move this over the fire now give it a couple minutes to come up to a good temp all

Right we’re gonna go ahead and get a this in our cast iron pan now nice sizzle going here and what you can do is take the cut side just flip these down let those get a nice crust it’s not a how-to put that necessary but sure is good

They only need a minute or so facedown they can sperm around okay I’m going to slide these in direct now and I moved the potatoes over to one side of the pan because one side of the pan just sort of almost touches where the holes are we’re

Gonna move these indirect and we’re just gonna let them sit here for a few minutes to finish cooking in the hot pan while we get ready to cook up our filets and our shrimp all right I threw the kettle lid on just to sort of speed the

Process create a little bit of an oven let’s see how tender we are just using my temperature probe to poke in here just like a knife yeah those are doing good all right we’re gonna get these off here and move on to our fillets I’m gonna be using a different pan for the

Fillets and for the shrimp today I want to get this heated up do a little oil in there alright let’s go ahead and get our fillets in here and let these go and get a nice sear on each side go ahead and get that oil spread around All right let’s go out and give these a turn They’re that oil around the flipside Seir we’re gonna let those go for a few minutes on that side see how we’re doing looking good all right going to go ahead and move these indirect out of the pan we’ll take a quick temperature reading we’ll gauge how long we need to go

Indirect then I’m gonna move this pan off and get it ready for the shrimp just do a quick temperature check on our big guy right here yeah he’s registering only about 78 degrees internal know if you can see that we’re gonna take these to 125 so

I’m guessing maybe 7 to 10 minutes so we’ll check them after 7 minutes All right we’ve been going just about seven minutes let’s get my check I have a feeling this little guy is gonna be for sure that’s one and it exists 123 big guy right here let’s see big guys 105 or so so I’m gonna go ahead and pull the little guy give the other

Guy about three or four more minutes and then we’re gonna move on to the shrimp all right we’ve got our pan back on over the coals heating up gonna put a little bit of oil if you’re doing this on the grill one of the reasons I like to do

Shrimp at the end is because the coals have burned down a little bit you don’t need a super high heat for the shrimp so we’re just gonna let that heat up for a minute and get our shrimp in We’re gonna go ahead and give these a turn and start adding the ingredients to make our lemon butter I’m gonna add maybe two tablespoons of butter here we’re just gonna let that melt get all that good flavor off the bottom of the panel and all that shrimp mixed up in there again by doing it this way at sort of the end of the lifecycle

Of your coals you’re not gonna just burn that shrimp quickly where it’s raw inside to give it a chance to cook with these flavors with the butter and we’re gonna add that lemon juice in just a second all right I’m going to add about a tablespoon maybe a little bit more lemon juice

Everybody mixed up here all right our shrimp is looking good and that’s a good thing because the wind is really kicking up out here so I’m gonna have to get these off here get everything inside plate them up so we can have a taste all right here we are

Our pan-seared filet mignon with lemon butter shrimp purple potatoes a little cute baby zucchini it smells really good and I know it’s gonna taste great but I want to cut into this filet just real quick so we can see it before get to tasting let me slide this aside put our

Filet right here let’s just you know go down the middle here ah there we go that’s what I’m looking for that you know me and rare maybe touch on the rare side but really it’s right in that medium-rare zone at 125 to 130 but that’s looking good

I’m gonna cut some slices because it’s time to taste got my cut up pieces of fillet everything else to taste I think I’m gonna go with the zucchini first I’m a zucchini fan so let’s try that hmm what I find the key to zucchini is is not overcooking it I like that little

Bit of bite it’s cooked through but it’s not mushy with these little baby ones that’s actually kind of easy because it really only takes like four or five minutes total put him on the grill flip them roll them around put them in a pan with some foil on it so they just sort

Of soften the rest of the way but without getting mushy these are good purple potato time I’ve had these before so I know they’re good that oregano herb mixture on there with a salt and pepper I think that’s gonna be nice so let’s see you get that nice crispy nuts on the

Outside where the cut sides were turned down in the cast iron really nice a little bit of crunch there and just absolute great flavor and there’s just a nice little change from normal mashed potatoes or any other kind of potatoes and now a piece of that lemon butter

Shrimp now shrimp is sort of similar to zucchini when I look at it cooking it like this you can cook it really fast get a nice char on the outside or you can do it a little slower in this instance doing it a little slower works well let’s that butter sit there it

Doesn’t burn let’s see mmm that smoked paprika works so well on shrimp you combine it with the richness of the butter and that lemon sort of that bite of the lemon really good now it’s beef time here we go you know just a well-cooked piece of beef is enough

Season it well and I got to say I’m getting a little bit of that lava salt has a trying to figure out how to describe it you know almost a funkiness that you get if you’re eating something dry aged like a you know a really dry

Aged piece of meat just that little bite right at the beginning it’s nice it’s like almost a bit of a cheesiness it’s it’s strange but it tastes really good tender juicy this cut you can cook it as much as you want but I really wouldn’t

Take it too much past this maybe up to medium if you like it well-done you can cook your steak any way you want but for that juiciness and tenderness this is exactly how I like mine so if you’re looking to make a special meal don’t just stop with the state

Get some great shrimp season it up maybe some baby zucchini or some other small cute little vegetables and the different type of potato because then you’re creating a whole meal that complements that beautiful piece of beef that you took the time to grow up