Surf And Turf
Make restaurant quality Surf and Turf at home. This classic dish consists of tender steak and succulent shrimp in a delicious, creamy sauce. You’re going to love this one!
Surf and turf is a classic dish consisting of red meat (the “turf”) and seafood (the “surf”). Most commonly premium cuts of steak are used, filet mignon, ribeye or New York Strip with lobster, shrimp or scallops. I decided to use shrimp and filet of beef because these are ingredients found in any supermarket across the world and the combination is just fantastic.
Ingredients You’ll Need
- Filet Mignon. Ask your butcher to cut the beef fillet into 4 x 5oz/150g filet mignons or medallions. Ribeye or sirloin steak are good cuts to use too.
- Olive oil. Avocado oil is a good substitute.
- Salt and black pepper.
- Butter. Salted/unsalted butter.
- Fresh rosemary. Thyme is a good alternative.
- Fresh garlic cloves.
- Shrimp. Use deveined and shelled shrimp/prawns.
- Seasonings: Smoked paprika, garlic powder, dried oregano.
- Heavy cream.
- Lemon juice.
How To Make Surf And Turf
Prepare and cook the steak
Season filet mignons with salt and pepper on both sides. Sear in a large skillet or pan until a good crust forms on both side. Add the butter, rosemary sprig and smashed garlic cloves and baste the steak with the butter until done to your preference.
Cook the seafood
Season the shrimp with the spices then cook in the same pan until just done. Remove and set aside.
Make the sauce
In the same pan, add another knob of butter with the minced garlic. Pour in the cream then season with lemon, salt and pepper.
Serve
Add the prawns and steak back to the sauce and allow to heat through for a minute then serve.
Can I make this ahead?
I wouldn’t recommend it as the steak and shrimp will overcook once reheated. You could season the steaks and the shrimp an hour before cooking to cut down on prep time slightly. However, leftovers can be kept in an airtight container in the fridge for 2 days and reheated quickly in the microwave oven before serving.
Serving Suggestions
Surf and turf is absolutely delicious served with mashed potatoes and vegetables like asparagus or green beans. It will also be great with creamy risotto or a baked potato.
Ingredients
For the steak
- 20 oz (600g) filet mignon / beef fillet 4 x 5oz/150g steaks
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 2 tbsp butter
- 2 sprigs fresh rosemary
- 3 garlic cloves smashed with the edge of a knife
For the shrimp
- 14 oz (400g) shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
For the cream sauce
- 1 tbsp butter
- 4 garlic cloves minced/crushed
- 1 tsp dried oregano
- 1 cup heavy cream
- 1-2 tsp lemon juice to taste
- salt and black pepper to taste
Instructions
- Drizzle the steaks with olive oil then season on both sides with salt and pepper.
- Heat a large skillet or frying pan over medium-high heat then add the steaks and sear for 2-3 minutes per side until a good crust forms.
- Add the butter, rosemary and garlic then baste the steaks with the butter. Tilt the pan to once side carefully then use a spoon to pour the aromatic butter over the steaks for another 2-3 minutes, or until the steaks are done to your preference. See notes for steak doneness temperatures.
- Remove the steak from the pan, cover loosely with foil and allow to rest.
- Season the shrimp with olive oil, paprika, garlic powder and salt. Add to the same pan and cook for 1-2 minutes until just cooked through. Remove from the pan and set aside.
- Finally, make the sauce in the same pan by melting the butter and adding the garlic and oregano. Cook until fragrant then pour in the cream. Season with lemon, salt and pepper and allow to simmer for a few minutes until reduced slightly.
- Add the shrimp and steaks back to the sauce and allow to reheat for a minute.
- Serve with mashed potatoes and asparagus or your favorite side dishes.
Video
Notes
Notes:
For the perfect steak doneness, cook the steaks until their internal temperature reaches the below temps on a meat thermometer: – 2-3 minutes per side for rare. (125ºF/51ºC internal temperature on a meat thermometer)– 3-4 minutes for medium-rare to medium. (140ºF/60ºC internal temperature)
– 5-6 minutes for well done. (160ºF/71ºC internal temperature) Remember that the meat will continue cooking as it rests so I always recommend removing the steak from the heat a few degrees before it reaches the optimal temperature. For medium-rare, I always remove it when temp reaches approximately 137ºF/62ºC.
Nutrition
Steak Recipes
Thx u for sharing your tasty recipes pls advise if I can use chicken thighs instead of steak
Thx u
Absolutely!