Surf and Turf Recipe
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(28)
Ingredients
2 servings
- 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
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Preparation
Step 1
Pat dry shrimp and steaks thoroughly with a paper towel. Just before cooking, season the steak season with 1 tsp salt and 1/2 tsp black pepper, and season shrimp with 1/4 tsp salt and 1/4 tsp black pepper or to taste.
Step 2
Heat a large cast-iron skillet over medium/high heat. Once it’s hot to the point where it’s just starting to smoke, add 1/2 Tbsp olive and swirl the skillet to coat.
Step 3
Add the steaks and sear for 4 minutes on the first side then flip and sear for 3-4 minutes on the second side. Using tongs, turn the steaks on their sides to render the white fat and sear the edges (30-60 seconds per edge). Remove from the skillet when it is about 10 degrees from your desired doneness on a thermometer (the temperature will continue to rise as it rests). Transfer the steaks to a plate and tent with foil to rest.
Step 4
Reduce the heat to medium and right away add 3 Tbsp butter, quartered garlic cloves, and a sprig of rosemary.
Step 5
Add the seasoned shrimp to the pan and spread in a single layer. Sauté about 1 minute per side or until pink and opaque and cooked through then immediately remove the skillet from the heat.
Step 6
Return steaks to the pan and turn to coat in pan sauce, spooning more of the flavored butter over the steak and shrimp. Serve drizzled with more pan sauce.
Step 7
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Chef's notes
Steak Final Doneness Temperatures:
Remove the steaks about 10 degrees before they reach your desired doneness temperature on a thermometer. I remove my steaks at 125˚F to reach a final resting temperature of 135˚F for medium doneness.
130˚F Medium Rare
135˚F Medium
140˚F Medium-Well
