For my wife’s birthday dinner, she picked steak and shrimp. That choice turned into one of those meals where everyone stops halfway through and says, “Yeah, we’re making this again.”
This backyard steakhouse surf and turf features reverse seared filet mignon, Cajun grilled U15 shrimp, charred broccolini, and baked russet and sweet potatoes. Everything came together right at home using the Weber Searwood pellet grill, a toaster oven, and a little bit of timing.
The reverse sear worked exactly how I wanted it to. First, the filets cooked low and slow to build even internal doneness. Then they finished over high heat to develop a great crust. Meanwhile, the shrimp were seasoned simply and grilled hot and fast. Finally, the broccolini developed a deep char that gave it that restaurant-style flavor.
Overall, this is the kind of dinner that feels elevated without being complicated. It works perfectly for birthdays, anniversaries, date nights at home, or anytime you want a steakhouse-style meal without leaving the house.
What We Made
- Reverse seared filet mignon
- Cajun grilled U15 shrimp
- Charred broccolini
- Baked russet potatoes
- Baked sweet potatoes
Why This Cook Worked
The biggest win here was timing. First, the potatoes were started early so they could finish while everything else cooked. Next, the steaks were reverse seared on the pellet grill. Meanwhile, the shrimp hit the grill quickly while the steaks rested. Finally, the broccolini finished at the end so everything landed on the table hot at the same time.
If you have a pellet grill, reverse searing filet mignon is one of the best ways to cook it. Not only does it produce more even doneness, but it also gives you better control over the final sear.
Ingredients
For the Filet Mignon
- 4 filet mignon steaks
- Kosher salt
- Black pepper
- Avocado oil or olive oil for coating
For the Shrimp
- 3 pounds U15 shrimp, peeled and deveined
- 2–3 tablespoons olive oil or avocado oil
- 1½–2 tablespoons Old Bay or Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
For the Broccolini
- 1 bag broccolini
- 1–2 tablespoons olive oil
- Kosher salt
- Black pepper
- Optional garlic powder
For the Potatoes
- 2 large russet potatoes
- 2 large sweet potatoes
- Olive oil or avocado oil
- Kosher salt
How I Made It
1. Prep the Potatoes
I scrubbed the russet and sweet potatoes, poked them with a fork, and microwaved them briefly to jump start the cooking. After that, I rubbed them with oil and salt and finished them in the toaster oven on convection until the skins turned dry and crisp.
2. Reverse Sear the Filets
I seasoned the filets simply with kosher salt and black pepper. Next, they went onto the Weber Searwood at 225°F until they reached about 110–115°F internal. After pulling them off, I raised the heat and finished them over high heat for a hard sear. The final internal temperature landed at 129°F, which produced a perfect medium rare.
3. Grill the Shrimp
I cleaned the shrimp, rinsed them well, dried them thoroughly, and chilled them before skewering them. After tossing them with oil and seasoning, they went onto the hot grill for just a couple minutes per side until pink, opaque, and lightly charred.
4. Char the Broccolini
The broccolini was tossed with olive oil, salt, and pepper before cooking on a cast iron grill topper. After several minutes on high heat, the tips charred nicely while the stems became tender.
5. Serve Everything Together
Once everything finished cooking, it all went straight into pans and hit the table hot. Simple setup, big payoff.
Notes from My Cook
- The filet finished at 129°F, which produced a true medium rare.
- U15 shrimp cook very quickly, so keep a close eye on them.
- A cast iron grill topper works great for broccolini and shrimp.
- Microwaving potatoes first makes it much easier to time the entire meal.
Tools I Used
- Lodge grill topper – Perfect for grilling shrimp, vegetables, fish, and other small foods without losing them through the grates. Buy on Amazon
- Cookie sheet with rack – Great for baking, roasting, and letting air circulate evenly while foods cook or cool. Buy on Amazon
- Weber SearWood XL 600 Pellet Grill and Smoker – A versatile pellet grill that gives you steady heat, great smoke, and strong searing performance. Buy on Amazon
- Bear Mountain Pellets – Lots of great flavors to choose from. My go-to is the Gourmet Blend for a balanced, versatile smoke. Buy on Amazon
- Disposable nitrile latex & powder-free gloves – Excellent for food prep, messy hands, and handling raw meat without the bulk. Buy on Amazon
- Dalstrong knife – A sharp, reliable knife that makes slicing, trimming, and prep work a lot easier. Buy on Amazon
- Wooden cutting board – A sturdy prep surface for chopping, slicing, and everyday kitchen work. Buy on Amazon
- Oil sprayer – A simple way to evenly coat meats, veggies, and pans with a light mist of oil. Buy on Amazon
- Quick-read thermometer – A must-have for fast, accurate temperature checks when grilling, roasting, or baking. Buy on Amazon
- ThermoPro TempSpike (Single Probe) – Great for everyday grilling and simple cooks when you only need to track one piece of meat. Buy on Amazon
Estimated Macros Per Plate
Estimates are based on one serving with:
- 6 ounces cooked filet mignon
- 6 ounces cooked shrimp
- 1 large russet potato
- 1 large sweet potato
- 1 serving broccolini cooked with oil
- Calories: 1,060
- Protein: 95g
- Carbohydrates: 112g
- Fat: 26g
Final Thoughts
This meal is definitely staying in the rotation for special occasions. It delivers that steakhouse-style experience while still keeping the relaxed backyard feel I enjoy most. Since this was my wife’s birthday dinner pick, it made the meal even better.
If you want a dinner that feels impressive without becoming overly complicated, this backyard steakhouse surf and turf is a great one to make.