New Year's Eve Party Surf and Turf Tacos

Name: New Year's Eve Party Surf and Turf Tacos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb (450 g) filet mignon steaks, cut into 8 cubes (2 oz / 55 g each), room temperature; 1 lb (450 g) large shrimp (16-20 per lb), peeled, deveined, patted completely dry; 6 tbsp (85 g) unsalted butter, divided: 3 tbsp for shrimp, 3 tbsp for basting; 6 clove garlic cloves, minced (about 2 tbsp); ½ cup (120 ml) dry champagne or prosecco; 8 tortilla (240 g) fresh corn tortillas, 6-inch; fleur de sel or kosher salt, to taste; freshly ground black pepper, to taste; 2 tbsp (30 ml) extra-virgin olive oil; ¼ cup (15 g) fresh cilantro leaves, loosely packed; 3 tbsp (30 g) crispy fried shallots, store-bought or homemade; ¼ cup (60 ml) Mexican crema or sour cream, thinned with 1 tbsp lime juice; 2 lime (100 g) limes, cut into wedges; 2 tbsp (20 g) lumpfish or sturgeon caviar, optional garnish for extra elegance (optional)

From the MyKitchenBank Kitchen

Elegant grilled filet mignon and champagne-butter shrimp tacos finished with crispy shallots, fresh cilantro, and a touch of caviar for a festive celebration. Each bite combines tender beef, succulent seafood, and luxurious flavors perfect for ringing in the new year.

Prep: 25 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 10 min
Makes: 8 tacos (2 per person)

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Ingredients

4 servings

1 lb (450 g) filet mignon steaks, cut into 8 cubes (2 oz / 55 g each), room temperature
1 lb (450 g) large shrimp (16-20 per lb), peeled, deveined, patted completely dry
6 tbsp (85 g) unsalted butter, divided: 3 tbsp for shrimp, 3 tbsp for basting
6 clove garlic cloves, minced (about 2 tbsp)
½ cup (120 ml) dry champagne or prosecco
8 tortilla (240 g) fresh corn tortillas, 6-inch
fleur de sel or kosher salt, to taste
freshly ground black pepper, to taste
2 tbsp (30 ml) extra-virgin olive oil
¼ cup (15 g) fresh cilantro leaves, loosely packed
3 tbsp (30 g) crispy fried shallots, store-bought or homemade
¼ cup (60 ml) Mexican crema or sour cream, thinned with 1 tbsp lime juice
2 lime (100 g) limes, cut into wedges
2 tbsp (20 g) lumpfish or sturgeon caviar, optional garnish for extra elegance (optional)

Equipment (7)

Grill or grill pan
Two 10-inch cast-iron skillets or large sauté pans
Instant-read thermometer
Wooden skewers (soaked 30 minutes if using for shrimp)
Cutting board
Sharp chef's knife
Small saucepan

Steps

Before you start

Remove filet mignon from refrigerator 45 minutes before grilling to bring to room temperature
Preheat your grill to high heat (450°F or hotter)
Pat shrimp completely dry with paper towels so they sear properly
Have all garnishes prepped and within arm's reach of the grill station

1
Prepare the champagne butter reduction
- Pour the champagne into a small saucepan and bring to a boil over medium-high heat.
- Let it simmer for 3–4 minutes to reduce by half (you should have about ¼ cup / 60 ml remaining).
- This concentrates the flavor and burns off the alcohol.
- Remove from heat and set aside.
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Ready when: Champagne reduced to about half its original volume with a slightly syrupy consistency
Tip: Reduce the champagne before you start grilling so it's ready to finish the shrimp butter
2
Season and oil the beef and shrimp
- Pat the filet cubes and shrimp dry with paper towels.
- Place beef on a cutting board and season generously on all sides with fleur de sel and black pepper.
- Toss the shrimp with 1 tbsp of the olive oil, ¼ tsp salt, and a pinch of pepper in a bowl.
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Ready when: Beef and shrimp evenly coated with seasoning and oil
Tip: Dry surfaces are crucial for a good sear—any moisture will create steam and prevent browning
3
Grill the filet mignon cubesOven 450°F / 230°C
- Heat your grill to high (450°F / 232°C).
- Working quickly, place the seasoned filet cubes directly on the hot grates, spacing them 2 inches apart.
- Sear for 2 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C), or 2½ minutes per side for medium (140°F / 60°C).
- Transfer to a warm plate and tent loosely with foil.
- The residual heat will continue cooking them slightly as you work on the shrimp.
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Ready when: Beef has a dark caramelized crust and is firm but yields slightly when pressed; internal temperature reads 130–135°F (54–57°C) for medium-rare
Tip: Don't move the beef while searing—let it sit undisturbed for a full 2 minutes to develop a flavorful crust
4
Sear the shrimp on the grill
- Place the oiled shrimp directly on the hot grill grates or use soaked wooden skewers threaded through them.
- Sear for 1½–2 minutes per side until the shrimp are pink with light char marks and feel firm.
- Don't overcook—they continue cooking in the butter sauce.
- Transfer to a clean plate.
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Ready when: Shrimp are opaque pink and firm; internal temperature reaches 145°F (63°C)
Tip: Shrimp cook very quickly—set a timer to avoid overcooked, rubbery results
5
Warm the tortillas
- Place the corn tortillas directly on the cooler edge of the grill (or on a cooler section of your grill pan) for 30 seconds per side until they're warm and pliable but not charred.
- Stack them in a clean kitchen towel to keep warm.
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Ready when: Tortillas are warm, soft, and slightly flexible; they should not crack when folded
Tip: Warming tortillas briefly on the grill gives them a subtle toasted flavor and makes them less likely to tear
6
Make the champagne-butter shrimp sauce
- Return the shrimp to a 10-inch skillet set over medium-low heat.
- Add 3 tbsp butter and the minced garlic, stirring gently for about 1 minute until the garlic is fragrant and the butter is melting.
- Pour in the reduced champagne (about ¼ cup / 60 ml) and swirl to combine.
- Let the sauce simmer for 1–2 minutes, gently turning the shrimp to coat them evenly.
- Taste and adjust seasoning with a pinch of salt and pepper.
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Ready when: Sauce is glossy, butter is fully melted, and shrimp are heated through and well coated
Tip: Use medium-low heat to emulsify the butter and champagne smoothly without separating the sauce
7
Prepare the crema drizzle
- In a small bowl, whisk together the Mexican crema or sour cream with 1 tbsp fresh lime juice until you have a pourable sauce.
- Taste and add a pinch of salt if needed.
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Ready when: Crema is smooth, pourable, and brightened with lime
Tip: The lime juice adds brightness and prevents the crema from tasting heavy
8
Warm the beef and assemble the tacos
- Return the grilled filet cubes to the skillet with the champagne-butter shrimp, stirring gently for 1 minute to warm and coat with the sauce.
- Lay out your warm tortillas.
- On each tortilla, place one piece of filet and one or two shrimp.
- Drizzle generously with the champagne-butter sauce remaining in the skillet, then add a small spoonful of crema mixture to the center of each taco.
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Ready when: Beef and shrimp are warmed through and glistening with sauce; crema is drizzled evenly
Tip: Work quickly once you start assembling so the tacos stay warm and the sauce stays glossy
9
Garnish and serve
- Top each taco with fresh cilantro leaves, a small cluster of crispy fried shallots, and a small pinch of caviar if using.
- Serve immediately with lime wedges on the side for extra brightness.
- Each guest can add more lime juice to taste.
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Ready when: Tacos are fully garnished and ready to eat
Tip: Add garnishes just before serving so the shallots stay crispy and the caviar doesn't absorb any moisture

Good to know

Tips

This dish is all about timing and temperature—have everything prepped and ready before you light the grill, as the cooking window is short. Arrange your grill station like a mise en place with the beef, shrimp, tortillas, sauce ingredients, and garnishes all within reach.
For a crowd, you can grill the beef and shrimp in batches 30 minutes ahead, then gently reheat them together in the champagne-butter sauce on the stovetop. Assemble the tacos to order just before serving to keep them hot.
If you don't have access to a grill, use a very hot cast-iron skillet or grill pan on the stovetop at medium-high heat, searing each piece for the same duration. The technique is identical; you'll just create a crust instead of grill marks.
The champagne-butter emulsion is the soul of these tacos—keep the heat at medium-low to prevent the butter from breaking. If the sauce separates, whisk in a splash of cold water off heat to bring it back together.

Storage & reheating

These tacos are best served immediately while warm and the crema is still pourable. If you must make ahead, grill the beef and shrimp up to 4 hours ahead (store separately in the fridge), then quickly reheat them together in the champagne-butter sauce on the stovetop just before serving. Do not assemble the tacos until you're ready to eat, as the tortillas will become soggy.

Substitutions

dry champagne or prosecco → Dry white wine or dry prosecco. Prosecco will be slightly sweeter; reduce it a bit less. Sauvignon Blanc or Pinot Grigio also work well for the champagne reduction.
lumpfish or sturgeon caviar → A drizzle of hot chili oil or a pinch of fleur de sel. Caviar is purely for festive elegance and can be skipped entirely without affecting the tacos' flavor. Hot oil adds sophistication without the cost.
crispy fried shallots → Crispy fried onions or toasted panko breadcrumbs. Both add textural contrast. If using panko, toss with a tiny bit of olive oil and toast in a dry pan until golden for best results.
fresh corn tortillas → Flour tortillas or grilled flatbread. Flour tortillas are softer and easier to handle; flatbread offers a more upscale presentation. Warm in the same way.