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This Surf and Turf recipe combines juicy rosemary-seared filet mignon with buttery garlic shrimp scampi for a restaurant-style steak and shrimp dinner at home. Spoon the shrimp and garlicky white wine sauce over the steak so you get a little of both in every bite.
I serve mine over creamy Cauliflower Rice Risotto for an extra decadent meal. Add Air Fryer Asparagus or Creamed Spinach for a steakhouse-style spread. It’s one of my favorite dinners for date night, holidays, or any occasion that calls for something special.
Why Make This
- Restaurant-quality at home: Filet mignon and shrimp scampi make this feel impressive without requiring complicated techniques.
- Packed with flavor: Rosemary-seared steak gets topped with tender shrimp and a buttery garlic, lemon, and white wine sauce.
- Easy to customize: Swap the steak, seafood, or sides to make your favorite version of surf and turf.
What Is Surf and Turf?
Surf and turf is a meal that combines steak and seafood. This version pairs filet mignon with shrimp scampi, so the garlic butter sauce also doubles as a sauce for the steak.
Ingredients Needed
Shrimp Scampi
- Shrimp: I use large 16/20 or 13/15 count shrimp, peeled and deveined.
- Olive oil
- Butter
- Shallot: Thinly sliced.
- Garlic: Freshly minced.
- Dry white wine: Pinot Grigio works well.
- Lemon juice
- Sea salt
- Black pepper
- Red pepper flakes: Adjust to taste.
- Parsley: Finely chopped.
For more tips on this part of the meal, see my Shrimp Scampi recipe.
Rosemary Filet Mignon
- Filet mignon steaks: I use two center-cut steaks that are about 6 ounces each.
- Butter
- Olive oil
- Fresh rosemary
- Sea salt
- Black pepper
For more detailed steak guidance or other cuts like ribeye and New York strip, see my Pan Seared Steak recipe. You can also use my Steak Seasoning instead of keeping the seasoning simple.
How to Make Surf and Turf
Cook the steak and shrimp separately so you can control the doneness of each.
Make the Scampi Sauce
Sauté the shallot and garlic until softened. Add the butter, wine, lemon juice, and seasonings, then let the sauce reduce before adding the shrimp. This concentrates the flavor without overcooking the seafood.
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Cook the Shrimp
Add the shrimp once the sauce has reduced. Cook just until they turn pink and opaque, then remove them from the heat.
Sear the Filet Mignon
Season the steaks and add them to a hot cast-iron skillet with olive oil. Let the first side develop a deep brown crust before flipping. Add the butter and rosemary, then finish cooking the steaks to your preferred doneness.
Because filet mignon varies in thickness, use a meat thermometer rather than relying only on cooking time.
Assemble
Spoon Cauliflower Rice Risotto onto the plate, add the filet mignon, then top it with the shrimp and plenty of garlic butter scampi sauce.
Tips for the Best Steak and Shrimp
- Get the skillet hot: This helps the steak develop a browned crust instead of steaming.
- Let the steak sear: Avoid moving it around before it has time to brown.
- Use a thermometer: Steak thickness varies, so internal temperature is the easiest way to control doneness.
- Add the shrimp last: Reduce the sauce first, then cook the shrimp just until done so they stay tender.
Can I Use a Different Steak?
Yes. Filet mignon gives this recipe its classic special-occasion feel, but ribeye and New York strip also work well. My Pan Seared Steak recipe walks you through cooking both cuts. For a more casual version, Garlic Butter Steak Bites are another option.
Other Seafood Options
You can also make surf and turf with Pan Seared Scallops, Air Fryer Lobster Tails, or Pan Seared Shrimp. If you want to cook the meal using a different appliance, my Air Fryer Surf & Turf combines steak with Cajun shrimp.
What to Serve With Surf and Turf
I serve this steak and shrimp over Cauliflower Rice Risotto, but you can also make it a steakhouse-style dinner with:
- Creamed Spinach
- Baked Asparagus
- Sautéed Green Beans
- Air Fryer Mushrooms
- Browned Butter Mashed Potatoes
FAQs
Surf and turf combines steak and seafood. This recipe uses filet mignon topped with shrimp scampi.
Filet mignon is a classic choice because it is tender and works well for a special occasion meal. Ribeye and New York strip are also great options.
No. The Cauliflower Rice Risotto is part of how I serve this particular meal, but you can use mashed potatoes, vegetables, or another favorite side.
Yes. My Air Fryer Surf & Turf uses steak and Cajun shrimp for a different version of the meal.
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Surf and Turf (Steak and Shrimp) Recipe
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Recommended Equipment
Ingredients
Shrimp Scampi
- 1/2 lb Shrimp, I used 16/20
- 1.5 tbsp Olive Oil
- 1/2 large Shallot, sliced thinly
- 2 cloves Garlic, minced
- 1/4 cup Pinot Grigio, or No Sugar Added Chicken Broth
- 2 tbsp Butter
- 1/2 tbsp Lemon Juice
- 1/4 tsp Natural Ancient Sea Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Red Pepper Flakes, or more to taste
- 2 tbsp fresh parsley, chopped
Rosemary Seared Filet Mignon
- 12 oz Filet Mignon Steaks, I had 2 steaks that were 6 oz each
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 2 Rosemary Sprigs
- 1/4 tsp Natural Ancient Sea Salt
- 1/8 tsp Black Pepper
Instructions
Shrimp Scampi (Surf)
- Watch the tutorial below to see me make the shrimp scampi
- Heat a medium skillet to medium heat
- Add olive oil, shallots and garlic to a pan and cook until translucent (~3 minutes)
- Add Pinot Grigio, salted butter, and lemon juice to the pan and allow to reduce by half (~5)
- Add parsley, red pepper flakes, sea salt, and black pepper and stir.
- Add in the shrimp and cook until pink (~3 minutes). Remove the pan from the heat.
Rosemary Filet Mignon (Turf)
- Remove your steaks from the refrigerator about 30 minutes prior to cooking. This will allow them to cook evenly.
- Pre-heat your oven to 400 degrees
- Pre-heat a cast iron skillet for 5-10 minutes on medium-high heat. You’ll know that the pan is ready when you place a droplet of water into it and it quickly “dances” around the pan
- Season both sides of the steaks with the salt and pepper
- Add the olive oil to the cast iron pan. It should heat in less than a minute. You can tell that the oil is heated by stepping back away from the stove and looking for a light rising smoke above the pan.
- Add the steaks & rosemary sprigs to the center of the cast iron pan. I placed my steaks next to each other and simply laid the rosemary in the small space in the middle.
- Set a timer & sear the steaks for 2 minutes per side
- Add a tbsp of butter to the top of each steak. Place the cast iron pan with the steaks, rosemary, and butter into the oven
- Cook the steaks until it reaches your desired level of doneness (see the post notes). Mine took 5 minutes.
- Remove the cast iron pan from the oven and place the steaks on a plate. Lightly cover the plate with the steaks with foil and allow the meat to rest for 5 minutes
- Plate the steaks when you are ready to eat and top them with the shrimp scampi.
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Recipe Notes
- Use a meat thermometer to cook the filet mignon to your preferred doneness. See my Pan Seared Steak for more steak-cooking tips.
- Let the scampi sauce reduce before adding the shrimp so they stay tender. See my Shrimp Scampi for more scampi tips.
- Ribeye or New York strip can be used instead of filet mignon. You can also use my Steak Seasoning for more flavor.
- Serve over Cauliflower Rice Risotto, mashed potatoes, or your favorite steakhouse-style side.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
