Surf and turf is the delicious combo of surf – ie seafood – and turf – ie beef. It’s special and elegant and oooo such a treat! My recipe for Surf and Turf for Two makes just enough for, you guessed it, two people to help celebrate any special occasion.
First we’ve got the SURF. Many surf and turf combos call for shrimp as the seafood portion, but if you want to go all out, get scallops instead. It’s the right thing to do. Scallops are one of my very favorite foods and cook in literally 3 minutes. They have a mild seafood flavor and a dense yet silky texture. For this recipe you’ll want to use large sea scallops.
Next we have the TURF. I suggest you splurge and get the creme de la creme of beef cuts: filet mignon. Buttery-soft, melts in your mouth, and totally worth the price tag. I’ll show you how to cook the steaks so they’re perfectly cooked from the inside out, plus how to make the simple wine and rosemary-infused pan sauce that’s drizzled on top.
Serves: 4 people
Prep Time: 30 minutes
1 tablespoon finely chopped onion
2 tablespoons olive oil, divided
2 tablespoons butter, divided
1 garlic clove, minced
1/4 cup beef broth
16 uncooked medium shrimp (about 1/2 pound), peeled and deveined
1 tablespoon minced fresh parsley
4 beef tenderloin steaks (1-1/2 to 2 inches thick and 6 ounces each)
How to Make Surf and Tuff Beef Tenderloin
1) In a small skillet, saute onion in 1 tablespoon oil and 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes. Stir in parsley.
2) Meanwhile, make a horizontal cut three-fourths of the way through each steak. Place three shrimp in each pocket. Set aside remaining shrimp and sauce for garnish; keep warm.
3) In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium, 160°), turning once. Top with reserved shrimp and sauce.