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Surf and Turf (Steak and Shrimp)
Surf and Turf is easy, excellent, and our favorite Valentine's Day Dinner. The tender filet mignon steak is seared in garlic rosemary butter and the shrimp sizzles in that same flavored butter sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 people
Calories: 880 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Reduce the heat to medium and right away add 3 Tbsp butter, quartered garlic cloves, and a sprig of rosemary.
- 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.
- 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.
Cup of Yum
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
Nutrition Information
Calories
880kcal
(44%)
Carbs
3g
Protein
65g
(130%)
Fat
66g
(102%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
5g
Monounsaturated Fat
25g
Trans Fat
1g
Cholesterol
403mg
(134%)
Sodium
2530mg
(105%)
Potassium
911mg
(26%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
675IU
(14%)
Vitamin C
1mg
(1%)
Calcium
122mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 880
% Daily Value*
| Calories | 880kcal | 44% |
| Carbs | 3g | |
| Protein | 65g | 130% |
| Fat | 66g | 102% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 403mg | 134% |
| Sodium | 2530mg | 105% |
| Potassium | 911mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 122mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.