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Blackened Fillet with Cajun Shrimp Heart and Asparagus

Blackened Filet with a Tutto Italiano Horseradish Crown and Cajun Shrimp Heart, on a bed of Bacon Wrapped Asparagus

Recipe by Aaron & Steven Preistley AKA Blasckstone Bros - 2022 Great Griddle Off Contestants

Serves 4

Time: 2 hours 15 minutes

Difficulty: Intermediate


  • 4 (8-10 ounce) filet mignon 
  • Blackstone Blackened Steak seasoning, to taste
  • 16-20 large shrimp, thawed
  • Blackstone’s Cajun seasoning, to taste 
  • 1 bunch asparagus 
  • 1 pound thinly sliced bacon
  • 1/2 cup panko bread crumbs
  • 1 stick unsalted butter
  • 1 (3.75-ounce) jar prepared horseradish 
  • Blackstone’s Tutto Italiano seasoning, to taste


  1. Prep ahead (minimum two hours): in a food processor add horseradish, butter, Panko and Tutto Italiano seasoning. Mix in an upright mixer on high until incorporated. Form into thin patties that will cover the entire steak. Separate patties using parchment paper and place in freezer until ready to use.
  2. Season steak using Blackened Steak seasoning. Skewer shrimp as you like, we used a heart shape for presentation. Season with Cajun seasoning. Wrap each asparagus spear with a slice of bacon.
  3. Preheat half of the griddle on high and the other half at medium. Place asparagus on the medium side and turn often. Lay down butter on the high side and add steaks. Cook 2 minutes a side depending on thickness of steak and desired temp, set aside.
  4. Add butter to the high side, place shrimp and cook 2 minutes aside, and pull.
  5. Turn off griddle and allow the asparagus to keep warm until the steak is done.
  6. Turn patio oven on to high or your indoor broiler. Place one horseradish puck on the top of each steak. Cook in the patio oven/broiler until you achieve a nice crisp crust on the crown, should be about 2 minutes max. This will also continue to cook your steak until medium rare.

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