Surf and Turf for Two

Restaurant-quality Surf and Turf for Two featuring seared filet mignon and pan-seared sea scallops with a rich red wine sauce. Easy dinner recipe for home cooking, perfect for special occasions or date night.

Ingredients

For the steaks and seasoning:

• 2, 8 oz filet mignon steaks, 2″ thick
• ¾ tablespoon rock salt
• 1 ½ teaspoons black peppercorns
• ½ teaspoon dried minced garlic
• ½ teaspoon dried minced onion
• Big pinch fennel seeds
• Small pinch red chili pepper flakes
• Drizzle extra virgin olive oil
• 2 tablespoons butter

For the pan sauce:

• 1 tablespoon minced shallot
• 1 garlic clove, crushed and peeled
• 1 sprig fresh rosemary
• ½ cup red wine (Cabernet recommended)
• 1 cup low sodium beef broth
• 1 tablespoon butter

For the scallops:

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 6 large sea scallops
• Salt and pepper

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Directions

Prepare the steaks:

1. Let the steaks sit at room temperature for 30 minutes before cooking. Preheat the oven to 400°F (200°C).
2. Combine rock salt, peppercorns, dried garlic, dried onion, fennel seeds, and red chili flakes in a mortar and pestle and coarsely crush. Alternatively, use a spice grinder or store-bought steak rub.
3. Drizzle steaks with olive oil, then rub seasoning mixture onto both sides.
4. Heat a large oven-safe skillet or cast iron pan over medium-high heat until very hot. Add butter, then sear the steaks for 2 minutes on the first side until a golden crust forms. Flip steaks and transfer the skillet to the oven. Roast for 10 minutes for medium doneness (adjust timing based on thickness). Remove steaks and let rest while preparing the sauce and scallops.

Make the pan sauce:

1. Return the hot skillet to medium-high heat. Sauté shallots for 30 seconds.
2. Add garlic, rosemary, and red wine. Simmer until wine is reduced by half.
3. Stir in beef broth and simmer until sauce thickens, about 7–9 minutes.
4. Finish with butter, season with salt and pepper if needed, and set aside.

Cook the scallops:

1. Pat scallops dry with paper towels and season both sides with salt and pepper.
2. Heat butter and olive oil in a skillet over medium-high heat. Sear scallops for 90 seconds on each side until golden brown and cooked through.

Serve:

Plate the steaks and scallops on two plates. Drizzle pan sauce over the steaks and serve immediately.

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Tips

• Let steaks reach room temperature before cooking for more even cooking.
• Make sure scallops are very dry before searing to achieve a perfect crust.
• Resting the steaks ensures juices stay inside, keeping them tender.

Variations and Substitutions

• Steaks: Ribeye or striploin can be used instead of filet mignon.
• Scallops: Shrimp or lobster tails work well as an alternative seafood option.
• Pan sauce: Add a splash of cream for a richer, silkier sauce.

FAQs

Can I prepare the sauce ahead of time?
Yes, it can be made up to a day in advance and reheated gently before serving.

How do I know when the steaks are done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

Can I use frozen scallops?
Yes, but thaw them completely and pat dry before searing.

Serving Suggestions

• Serve with roasted vegetables, garlic mashed potatoes, or a fresh green salad.
• Pair with a full-bodied red wine, like Cabernet Sauvignon or Merlot.
• Garnish with fresh rosemary sprigs for presentation.

Why You’ll Love This Recipe

This Surf and Turf for Two is a restaurant-quality dinner you can make at home. Perfectly seared filet mignon and golden scallops are paired with a rich red wine pan sauce, offering a balance of flavors and textures that make any dinner special.