Surf and Turf (Steak and Shrimp) Recipe
Make restaurant-quality Surf and Turf at home with rosemary-seared filet mignon topped with buttery garlic shrimp scampi and served over creamy cauliflower rice risotto.
Servings: 2
Calories: 699kcal
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.
Video
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
Calories: 699kcal | Carbohydrates: 3g | Protein: 61g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 455mg | Sodium: 1764mg | Potassium: 734mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1095IU | Vitamin C: 12.6mg | Calcium: 213mg | Iron: 5.4mg
