Classic Surf and Turf Dinner

Classic Surf and Turf Dinner

Filet Mignon, Garlic Butter Shrimp, Broiled Lobster Tails & Béarnaise Sauce

Serves 4

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The Full Menu

• Turf: Pan-Seared Filet Mignon

• Surf 1: Garlic Butter Shrimp

• Surf 2: Broiled Lobster Tails

• Sauce: Classic Béarnaise

• Side: Buttery Mashed Potatoes or Grilled Asparagus (recipes below)

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Game Plan Timeline

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1. Pan-Seared Filet Mignon

Ingredients

• 4 filet mignon steaks (170-225g / 6-8 oz each), 5 cm / 2 inches thick

• 2 tbsp high-heat oil (avocado or grapeseed)

• 3 tbsp unsalted butter

• 3 garlic cloves, smashed

• 3 sprigs fresh thyme or rosemary

• Kosher salt and freshly cracked black pepper

Method

1. Prep: Remove steaks from fridge 45-60 minutes before cooking. Pat completely dry. Season generously with salt and pepper on all sides.

2. Sear: Heat a cast-iron skillet over high heat until smoking. Add oil, then steaks. Sear 3-4 minutes without moving, until a deep brown crust forms.

3. Flip & Baste: Flip steaks. Add butter, garlic, and herbs. Tilt the pan and spoon the foaming butter over the steaks continuously for 3-4 minutes for medium-rare (internal temp 52-54°C / 125-130°F).

4. Rest: Transfer to a plate, pour the pan butter over them, and rest 5-7 minutes.

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2. Garlic Butter Shrimp

Ingredients

• 500g (1 lb) large shrimp (16/20 count), peeled and deveined, tails on

• 3 tbsp unsalted butter

• 1 tbsp olive oil

• 4 cloves garlic, minced

• ¼ tsp red pepper flakes

• Juice of ½ lemon

• 2 tbsp fresh parsley, chopped

• Salt and black pepper

Method

1. Pat shrimp completely dry. Season with salt and pepper.

2. Heat oil and 1 tbsp butter in a large skillet over medium-high heat.

3. Sear shrimp in a single layer for 1½ minutes per side until pink and just opaque. Do not crowd; work in batches if needed.

4. Reduce heat to low. Add remaining butter, garlic, and red pepper flakes. Toss for 30 seconds until fragrant. Squeeze lemon juice over and sprinkle with parsley. Serve immediately.

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3. Broiled Lobster Tails

Ingredients

• 4 lobster tails (each about 170-225g / 6-8 oz)

• 4 tbsp unsalted butter, melted

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tbsp lemon juice

• Salt and black pepper

• Lemon wedges, for serving

Method

1. Prep the tails: Using kitchen shears, cut lengthwise through the top of the shell, stopping just before the tail fin. Gently pry the shell open and lift the meat so it rests on top of the shell (but stays attached at the base). Make a shallow slit down the center of the meat.

2. Season: Place tails on a baking sheet. Brush generously with the garlic butter mixture (butter, garlic, paprika, lemon juice, salt, pepper).

3. Broil: Position oven rack 6 inches from the broiler. Broil on high for 8-10 minutes, basting once halfway through, until the meat is opaque and the shell is bright red. Internal temp should reach 60°C (140°F) .

4. Serve with extra melted butter and lemon wedges.

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4. Classic Béarnaise Sauce

Ingredients

• 3 large egg yolks

• 1 tbsp water

• 1 tbsp lemon juice

• ½ cup (115g) unsalted butter, melted and warm

• 2 tbsp white wine vinegar

• 2 tbsp dry white wine

• 1 small shallot, finely minced

• 2 tbsp fresh tarragon, chopped

• Salt and white pepper

Method

1. Reduce: In a small saucepan, combine vinegar, wine, shallot, and half the tarragon. Simmer until reduced to about 1 tbsp of liquid. Strain into a heatproof bowl and let cool slightly.

2. Whisk the base: Add egg yolks, water, and lemon juice to the reduction. Set the bowl over a pan of gently simmering water (bowl must not touch the water). Whisk constantly until the mixture thickens and forms a ribbon trail, about 3-4 minutes.

3. Emulsify: Remove from heat. Slowly drizzle in the warm melted butter, whisking constantly, until thick and creamy.

4. Finish: Stir in remaining tarragon, salt, and white pepper. Keep warm over the water bath (off the heat) until ready to serve. If it thickens too much, whisk in a teaspoon of warm water.

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Sides (Choose One or Both)

Buttery Mashed Potatoes

• 1 kg (2 lbs) Yukon Gold potatoes, peeled, boiled, and riced

• 120ml (½ cup) warm heavy cream

• 80g (5 tbsp) cold butter, cubed

• Salt and white pepper

Rice the hot potatoes. Fold in warm cream and cold butter until silky. Season to taste.

Grilled Asparagus with Parmesan

• 1 bunch asparagus, trimmed

• 2 tbsp olive oil

• Salt, pepper, lemon zest

• Shaved Parmesan

Toss asparagus in oil, salt, and pepper. Grill or broil 4-5 minutes until charred and tender. Top with lemon zest and shaved Parmesan.

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Plating the Ultimate Surf and Turf

Place the rested filet mignon at 6 o’clock. Arrange shrimp overlapping and lobster tail beside it. Spoon béarnaise over the filet or serve on the side in a small ramekin. Add mashed potatoes or asparagus to the left. Garnish the plate with fresh herbs, a lemon wedge, and a crack of black pepper. Pair with a bold Cabernet Sauvignon or a buttery Chardonnay.