Introduction
Picture sinking your teeth into a succulent Surf and Turf Delight, where tender filet mignon meets plump, perfectly seared shrimp, all drizzled with an aromatic herb butter that bursts with lemony brightness. This elegant yet easy-to-execute dish brings a restaurant-worthy experience straight to your home kitchen in just 30 minutes. Whether you’re celebrating a special occasion or simply craving a gourmet dinner, this Surf and Turf Delight promises to impress without the stress of elaborate preparations.
I first discovered this recipe at a dinner party where the host wanted something show-stopping but still achievable on a weeknight. The combination of rich, buttery steak and the light, citrus-kissed shrimp instantly elevated the meal. As the sizzling filet released its mouthwatering aroma, my guests couldn’t wait to plate up. The herb drizzle—made from melted butter, fresh parsley, zesty lemon, and a touch of Dijon mustard—tied everything together, creating an irresistible symphony of flavors. It felt like dining at a five-star restaurant, yet every element was straightforward enough for even a busy cook to tackle.
Compared to our Honey Garlic Roasted Chicken Thighs or the hearty Crockpot Beef Stew, Surf and Turf Delight offers a lighter, steak-and-seafood twist that’s equally satisfying. The dual proteins provide both richness and freshness in one plate, making it a versatile choice for date nights, family dinners, or weekend gatherings. Let’s dive into why you’ll love this dish, followed by a detailed guide to make your Surf and Turf Delight truly shine.
Why You’ll Love This Recipe
- Bold Flavor Contrast: The buttery, savory filet mignon contrasts beautifully with the bright, citrusy shrimp, creating a balanced plate that appeals to both steak lovers and seafood fans.
- Quick & Easy Prep: From seasoning to plating in just 30 minutes, this recipe fits perfectly into busy weeknights or last-minute celebrations.
- Simple, Gourmet Ingredients: No need for countless exotic ingredients—just top-quality steak, fresh shrimp, pantry spices, and a few herbs for that restaurant touch.
- One-Pan Redux: While the steak sears in a skillet, the shrimp cooks alongside or in the same pan, minimizing cleanup without sacrificing flavor.
- Versatile Presentation: Serve together on one elegant platter, or plate separately for an upscale look—perfect for impressing guests.
Ingredients
For the Steak
- 2 filet mignon steaks (6 oz / 170 g each), about 1½–2 inches thick
- Salt & freshly cracked black pepper, to taste
- 1 Tbsp olive oil (15 ml)
- 2 Tbsp unsalted butter (28 g)
- 2 cloves garlic, smashed (skin on)
- 2 sprigs fresh rosemary or thyme
For the Shrimp
- 8–10 large shrimp (about 1 lb / 450 g), peeled and deveined
- 1 Tbsp olive oil (15 ml)
- 1 clove garlic, minced
- ½ tsp smoked paprika
- Juice of ½ lemon (about 1 Tbsp / 15 ml)
- Salt & black pepper, to taste
For the Herb Drizzle (Optional but Highly Recommended)
- 2 Tbsp unsalted butter, melted (28 g)
- 1 Tbsp fresh parsley, finely chopped (4 g)
- 1 tsp lemon zest (2 g)
- ½ tsp Dijon mustard (2 g)
Garnish (Optional)
- Lemon wedges
- Additional fresh parsley
Step-by-Step Instructions
1. Bring the Steak to Room Temperature
- Remove the filets from the refrigerator 20–30 minutes before cooking. This ensures even cooking throughout the steak and helps achieve a perfect medium-rare (or desired doneness).
- Pat the steaks dry with paper towels to remove any excess moisture and improve browning.
2. Season the Steaks
- Generously season both sides of each filet mignon with salt and freshly cracked black pepper. Pat the seasoning into the meat so it adheres well.
- Set the seasoned steaks aside on a plate while you prepare the shrimp and herb drizzle.
3. Preheat the Skillet
- Place a heavy-bottomed skillet (preferably cast iron) over medium-high heat. Allow it to heat up for 3–5 minutes until very hot—this ensures a flavorful crust on the steak.
4. Sear the Steaks
- Add 1 Tbsp of olive oil to the hot skillet, swirling to coat. Carefully place the filet mignons into the skillet, leaving room around each steak.
- Sear for 3–4 minutes without moving, until a deep brown crust forms. Flip the steaks using tongs.
5. Baste and Finish the Steak
- Immediately add 2 Tbsp of unsalted butter, 2 smashed garlic cloves, and 2 sprigs of fresh rosemary or thyme to the pan.
- Tilt the skillet slightly toward you, and use a spoon to scoop the melted garlic-herb butter over the top of each steak repeatedly (basting) for an additional 3–4 minutes, or until an instant-read thermometer inserted into the thickest part registers 130–135 °F (54–57 °C) for medium-rare.
- If you prefer medium (140–145 °F / 60–63 °C) or medium-well, cook for an extra minute or two, basting continuously.
- Remove the steaks from the skillet and transfer to a warm plate. Tent them loosely with foil and let rest for 5 minutes—resting locks in juices and ensures tenderness.
6. Season and Cook the Shrimp
- While steaks rest, place the same skillet back over medium heat (no need to clean out the pan; the residual garlic-herb butter infuses extra flavor).
- Add 1 Tbsp olive oil. In a small bowl, toss 8–10 large shrimp with the following:
- 1 clove minced garlic
- ½ tsp smoked paprika
- Juice of ½ lemon (about 1 Tbsp)
- Salt and pepper to taste
- When the oil shimmers, add the seasoned shrimp to the skillet in a single layer.
- Sauté for 1–2 minutes per side, until shrimp turn pink and opaque. Avoid overcooking—shrimp cook quickly and remain tender when just done.
- Remove shrimp to a warm plate or place them alongside the resting steaks.
7. Prepare the Optional Herb Drizzle
- While the shrimp cooks—or concurrently with steak resting—combine 2 Tbsp melted butter, 1 Tbsp finely chopped parsley, 1 tsp lemon zest, and ½ tsp Dijon mustard in a small bowl.
- Whisk together until smooth and emulsified. Adjust seasoning with a pinch of salt if needed. The drizzle adds a bright, herby lift to the Surf and Turf Delight, but you can skip it for a simpler presentation.
8. Plate and Garnish
- Arrange each filet mignon on a plate. Nestle 4–5 shrimp alongside or atop each steak.
- Spoon the herb drizzle over the steak and shrimp, allowing it to pool slightly around the plate.
- Garnish with additional parsley and lemon wedges for a pop of color and extra citrus brightness.
Serving Suggestions
- Creamy Mashed Potatoes: Whip together butter, cream, and a touch of roasted garlic. The silky mash soaks up any remaining herb drizzle and steak juices.
- Roasted Asparagus: Toss with olive oil, salt, and pepper, then roast at 425 °F (218 °C) for 12 minutes. The crisp-tender asparagus complements the rich proteins.
- Butter-Braised Green Beans: Quickly blanched green beans sautéed in butter with a pinch of garlic add freshness and crunch.
- Truffle Parmesan Fries: Homemade or store-bought fries tossed with truffle oil and grated Parmesan elevate the indulgence factor.
- Mixed Green Salad: A simple salad of baby arugula, shaved Parmesan, toasted pine nuts, and a lemon vinaigrette adds peppery brightness to cut through the richness.
FAQs
- Can I use a different cut of steak?
Absolutely. Ribeye, New York strip, or sirloin both work well. Adjust cooking time based on thickness—aim for an internal temperature of 130–135 °F (54–57 °C) for medium-rare. - How do I ensure my steak is perfectly medium-rare?
Use an instant-read thermometer and remove the steak from heat at 130–135 °F (54–57 °C). Let it rest for 5 minutes; the temperature will rise another 3–5 degrees. - Can I make the herb drizzle ahead of time?
Yes—combine melted butter, parsley, lemon zest, and Dijon mustard up to a day ahead. Store tightly covered at room temperature for up to 8 hours or refrigerate for up to 2 days. Re-whisk gently before serving. - What if I don’t have fresh herbs?
Substitute ½ tsp dried parsley and ¼ tsp dried thyme in the herb drizzle, though fresh herbs offer a brighter flavor. - Can I grill the shrimp instead of sautéing?
Definitely. Skewer the marinated shrimp and grill over medium-high heat for 1–2 minutes per side, brushing with herb butter while cooking. Keep a close eye to avoid overcooking.
Nutrition Facts (per serving, serves 2)
- Calories: 490 kcal
- Protein: 48 g
- Carbohydrates: 4 g
- Fat: 30 g
- Fiber: 0.5 g
- Sugar: 1 g
- Sodium: 380 mg
Recipe Tips
- Bring Steak to Room Temperature: This ensures even cooking. Cold meat straight from the fridge can result in an overcooked exterior and undercooked center.
- Dry Searing Surface: Pat steaks dry before seasoning; moisture interferes with getting a good browning.
- High-Heat Cast Iron Skillet: A well-heated cast iron pan creates an optimal crust. Preheat for at least 3–5 minutes, until a drop of water sizzles and evaporates immediately.
- Basting Benefits: Baste steaks with garlic-herb butter during the final sear to infuse flavor and keep the meat moist.
- Shrimp Don’t Overcook: Shrimp cook rapidly—once they turn opaque and curl into a loose “C” shape, remove immediately to prevent rubbery texture.
- Adjust Spice Level: Increase smoked paprika to 1 tsp or add ¼ tsp cayenne pepper to the shrimp for extra heat.
- Plate Attractively: Serve steaks on warm plates and arrange shrimp in a fan or circle around the steak. Drizzle herb butter artfully for a restaurant-style presentation.
Conclusion
With its combination of tender filet mignon, succulent garlic-seasoned shrimp, and a bright herb drizzle, Surf and Turf Delight elevates any dinner into a memorable culinary experience. Ready in just 30 minutes, this recipe offers maximum flavor with minimal fuss—perfect for weeknight celebrations or an effortless weekend indulgence.
For more gourmet yet approachable recipes, check out Bon Appétit’s Steak + Seafood Pairings and Food Network’s guide to pan-seared perfection. Embrace the best of land and sea tonight—enjoy your Surf and Turf Delight!