Surf and Turf Recipe

Make a restaurant-quality surf and turf meal at home with this easy recipe. Perfectly seared filet mignon and juicy, garlic butter shrimp come together in one skillet for a rich, flavorful dish. Get expert tips on cooking steak to the right temperature, achieving the best shrimp texture, and enhancing flavors with fresh herbs and butter. Ideal for special occasions or a gourmet dinner at home.

Ingredients:

• 1 lb filet mignon (2 steaks, each 1 1/2” thick)
• 12 oz large shrimp, peeled, deveined, tail-on (21-25 count)
• 1 1/4 tsp fine sea salt, divided (or to taste)
• 3/4 tsp black pepper, divided (or to taste)
• 1/2 Tbsp vegetable oil (or any high-heat cooking oil)
• 3 Tbsp unsalted butter
• 2 garlic cloves, peeled and quartered
• 1 sprig fresh rosemary

Instructions:

1. Prep the Ingredients: Pat dry the shrimp and steaks thoroughly with a paper towel. Just before cooking, season the steaks with 1 tsp salt and 1/2 tsp black pepper. Season the shrimp with 1/4 tsp salt and 1/4 tsp black pepper, or to taste.
2. Sear the Steaks: Heat a large cast-iron skillet over medium-high heat until it just begins to smoke. Add 1/2 Tbsp oil and swirl to coat the skillet.
3. Cook the Steaks: Place the steaks in the skillet and sear for 4 minutes on the first side. Flip and cook for another 3-4 minutes on the second side. Use tongs to turn the steaks on their sides, searing each edge for 30-60 seconds to render the fat. Remove the steaks when they are about 10°F below your desired doneness (they will continue to cook while resting). Transfer to a plate, tent with foil, and let them rest.
4. Prepare the Pan Sauce and Shrimp: Reduce the heat to medium and immediately add the butter, garlic, and rosemary to the skillet.
5. Cook the Shrimp: Add the shrimp in a single layer and sauté for about 1 minute per side until pink and opaque. Remove the skillet from heat as soon as the shrimp are cooked through.
6. Combine and Serve: Return the steaks to the skillet and turn them in the buttery pan sauce. Spoon the flavored butter over the steak and shrimp. Serve immediately with extra pan sauce drizzled on top.

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Tips

• For even cooking, let the steaks come to room temperature for about 30 minutes before cooking.
• Use a meat thermometer to ensure perfect doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 150°F+ for well-done.
• Avoid overcooking shrimp; they turn rubbery if cooked too long.

Variations and Substitutions

• Different Cuts of Steak: Ribeye, New York strip, or sirloin can be used instead of filet mignon.
• Alternative Cooking Oil: Swap vegetable oil for avocado oil or ghee for a richer flavor.
• Garlic Butter Upgrade: Add a squeeze of lemon juice or a pinch of red pepper flakes to enhance the sauce.

FAQs

Can I cook this on the grill?
Yes! Sear the steaks on a hot grill for the same time per side, then finish cooking to your preferred doneness. Cook the shrimp in a cast-iron skillet on the grill or use a grill basket.

How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat steak and shrimp gently in a skillet over low heat with a little butter.

What sides go best with surf and turf?
Mashed potatoes, roasted asparagus, or garlic butter Brussels sprouts make excellent accompaniments.

Serving Suggestions

• Pair with a glass of red wine (Cabernet Sauvignon or Merlot) for a classic steakhouse experience.
• Serve alongside baked potatoes or creamy mashed potatoes.
• Add a crisp green salad with a tangy vinaigrette for balance.

Why You’ll Love This Recipe

• Perfect for Special Occasions: An elegant meal that’s simple to prepare at home.
• Rich and Flavorful: The garlic butter and rosemary add incredible depth to the dish.
• Quick and Easy: Ready in under 30 minutes with minimal ingredients.
• Restaurant-Quality at Home: A luxurious meal without the high price tag.