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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 10 mins
What's more extravagant and luxurious than a really good surf and turf meal? This delightful pairing of land and sea features a perfectly seared filet mignon alongside succulent shrimp swimming in a creamy, lemony sauce. This steak dinner would make a truly special family supper for Christmas Eve or New Year's Eve, or a dinner party main dish anytime of year. It can even be cut in half for an intimate Valentine’s Day dinner! Play up the steakhouse theme and serve this surf and turf meal with creamy mashed potatoes, sauteed asparagus, and chocolate lava cake!
Why do they call it surf and turf?
The earliest known published use of this name was in a 1967 advertisement in the Yellow Pages of Buffalo, New York, for a restaurant called Michael’s House of Steaks. This cleverly rhymed menu item usually has some form of seafood (surf) and a succulent cut of red meat (turf). The seafood component is frequently a rich shellfish such as shrimp, lobster, scallops, or crab. Its distinct, robust, and briny flavor beautifully complements, as well as holds its own against, the hearty meat, making for a dreamy combination.
How do you cook an entire surf and turf meal?
Don’t let the ingredient list intimidate you; this is a surprisingly easy recipe that yields hot, perfectly cooked steak and tender shrimp every time. This recipe was written so that all components are done at once! The biggest favor a cook can do for themselves is having all of the ingredients prepped, measured, and ready to go. The best time to do this is while the steak is coming up to room temperature. Then, simply sear the steak and cook up the shrimp with the sauce while the steak continues cooking in the oven.
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Ingredients
For the turf:
- 4
(4- to 6-oz.) filet mignon steaks (1 1/2 to 2 inches thick)
- 2 tsp.
kosher salt
- 1 tsp.
ground black pepper
- 1 Tbsp.
olive oil
- 2 Tbsp.
unsalted butter, cut into 4 pieces
- 4
sprigs thyme
- 2
cloves garlic, crushed and cut in half
For the surf:
- 1 lb.
jumbo shrimp (21 to 25 count), peeled and deveined, tails off
- 2 Tbsp.
olive oil, divided
- 1/2 tsp.
paprika
- 1/2 tsp.
kosher salt, plus more to taste
- 1/4 cup
unsalted butter, divided
- 4
cloves garlic, finely chopped
- 1 tsp.
finely chopped fresh thyme
- 1 tsp.
lemon zest
- 1/4 tsp.
ground black pepper
- 1/2 cup
dry white wine
- 1 cup
heavy whipping cream
- 1/2 cup
grated parmesan cheese
- 2 Tbsp.
fresh lemon juice, plus more to taste
- 2 Tbsp.
chopped fresh parsley
Directions
- Step 1For the turf: Preheat the oven to 400°F. About 30 minutes before cooking, remove the steaks from the refrigerator. Pat the steaks thoroughly dry with paper towels and sprinkle all sides with the salt and pepper.
- Step 2Heat a large cast-iron skillet over high heat. Add the oil and heat until it shimmers. Add the steaks to the hot pan and sear until a dark crust forms, about 2 minutes per side. Top each steak with 1 piece of butter, 1 sprig of thyme, and 1 piece of garlic. Transfer the skillet to the oven and cook 4 to 10 minutes more, depending on desired doneness (about 5 to 6 minutes for medium rare).
- Step 3Remove the filets to a warm plate and tent with aluminum foil for 5 to 7 minutes before serving.
- Step 4For the surf: Meanwhile, in a medium bowl, toss the shrimp with 1 tablespoon of oil, paprika, and salt.
- Step 5In a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the shrimp in a single layer and cook until pink and curled on both sides, about 3 minutes. Remove the shrimp to a plate. Wipe out the pan.
- Step 6Add 2 tablespoons of butter to the skillet and melt over medium heat. Stir in the garlic, thyme, lemon zest, and pepper, cooking until fragrant, 1 minute. Pour in the wine and let simmer for 2 minutes.
- Step 7Reduce the heat to medium-low and add the cream. Bring the mixture to a simmer, stirring occasionally. Allow the cream to reduce until a spatula dragged through the center leaves a trail, 4 to 6 minutes. Add the parmesan and stir until melted.
- Step 8Stir in the lemon juice, shrimp, and remaining 2 tablespoons of butter. Cook, stirring occasionally, until the butter is melted and the shrimp are heated through. Sprinkle with parsley. Season with salt and more lemon juice to taste. Serve the creamy shrimp with the rested steaks.
Tip: Filet mignon not your favorite? Feel free to use any tender cut of meat such as ribeye, New York strip, or even flank steak!
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