Surf and Turf for 2 Servings

Instructions:

1. Pat the filet mignon steaks completely dry with paper towels. Rub them with avocado oil, then season generously with salt and pepper.
2. In a small bowl, toss the shrimp with melted butter, minced garlic, lemon juice, and smoked paprika until evenly coated.
3. Preheat the Traeger pellet grill to 225°F (107°C). Place the steaks directly on the grill grates and smoke until the internal temperature reaches 115°F (46°C) for medium-rare, approximately 20–30 minutes.
4. During the last 10 minutes of the steak's smoke time, place the shrimp on a perforated grill tray next to the meat to infuse them with smoke.
5. Increase the Traeger temperature to its highest setting or move to a preheated cast iron skillet on the grill. Once shimmering hot, sear the steaks for 2 minutes per side until a deep mahogany crust forms.
6. Remove steaks from the heat and let them rest for 5–10 minutes.
7. In the same skillet, toss the smoked shrimp for 60–90 seconds per side until they turn opaque and pink.
8. Combine softened butter, chopped parsley, and lemon zest to create a finishing butter; dollop over the rested steaks and seared shrimp before serving.