Delectable Surf and Turf Recipes Under 30 Minutes Flat
These surf and turf recipes deliver an exquisite meal in under 30 minutes, perfect for any special occasion or weeknight dinner.
Equipment
- large cast-iron skillet
Ingredients
For the Steak
- 8 oz Filet Mignon 1½ inches thick for optimal tenderness and flavor
- 1 tsp Fine Sea Salt Enhances the steak's natural taste
- ½ tsp Black Pepper Use fresh-ground for extra kick
- ½ Tbsp Vegetable Oil For high-heat searing
For the Shrimp
- 8 oz Large Shrimp Peeled and deveined with tails on
For the Sauce
- 3 Tbsp Unsalted Butter The heart of the garlic rosemary sauce
- 3 cloves Garlic Cloves Quartered to maximize flavor infusion
- 2 sprigs Fresh Rosemary Can substitute with thyme if desired
Instructions
Preparation
- Pat the shrimp and steak dry with a paper towel to remove moisture. Season the steak with 1 tsp fine sea salt and ½ tsp black pepper; season the shrimp with ¼ tsp salt and ¼ tsp pepper just before cooking.
- Heat a large cast-iron skillet over medium-high heat until just smoking. Add ½ Tbsp vegetable oil and swirl it around to coat the bottom of the pan.
- Sear the steaks for about 4 minutes on one side. Flip them and sear for an additional 3-4 minutes. Crisp the edges for 30-60 seconds to enhance the flavor. Remove the steaks when they are 10 degrees below your desired doneness and let them rest tented under foil.
- Reduce the heat to medium. Add 3 Tbsp unsalted butter, quartered garlic cloves, and rosemary to the hot skillet, allowing the butter to melt and flavors to infuse.
- Add the seasoned shrimp in a single layer to the skillet. Sauté for about 1 minute on each side, or until they are pink and fully cooked. Remove from heat.
- Return the rested steaks to the skillet, allowing them to coat in the buttery pan sauce. Serve immediately, drizzled with the garlic rosemary sauce.
Notes
Garnish with fresh parsley for a pop of color. Store leftovers in an airtight container for up to 3 days. Freeze cooked steak and shrimp for up to 2 months.