Surf And Turf

Restaurant quality Surf and Turf, at home! Tender steak, succulent shrimp and a delicious creamy sauce. Perfection!

Course Main

Cuisine American

Keyword Surf and turf, surf and turf ideas, surf and turf recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 545kcal

Author Alida Ryder

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