Ultimate Surf and Turf (Print Version)
# Ingredients:
→ Main Components
01 -
2 filet mignon steaks, approximately 225 grams each and 4 to 5 cm thick
02 -
225 grams large shrimp, peeled and deveined
03 -
120 grams cooked lobster meat, roughly chopped
→ Sauce and Seasoning
04 -
45 grams unsalted butter, divided for use
05 -
2 cloves garlic, finely minced
06 -
60 milliliters dry white wine (e.g., Sauvignon Blanc)
07 -
240 milliliters heavy whipping cream
08 -
2 tablespoons fresh parsley, finely chopped
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Pat the filet mignon steaks dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper. Allow them to come to room temperature for 30 minutes.
02 -
Heat a heavy-bottomed skillet over medium-high heat. Add 15 grams of unsalted butter and allow it to melt until shimmering. Carefully place the seasoned steaks into the hot pan.
03 -
Sear the steaks for 4 to 5 minutes per side for a medium-rare internal temperature of 60°C, or adjust cooking time to achieve your preferred doneness. Remove the steaks from the skillet and cover them loosely with aluminum foil to rest.
04 -
Reduce the heat to medium. Add another 15 grams of unsalted butter to the same skillet. Add the finely minced garlic and sauté for approximately 30 seconds until fragrant.
05 -
Add the peeled and deveined shrimp along with the chopped lobster meat to the pan. Cook for 3 to 4 minutes, stirring occasionally, until the shrimp turn pink and opaque. Remove the cooked seafood and set it aside.
06 -
Pour the 60 milliliters of dry white wine into the skillet, scraping the bottom vigorously with a wooden spoon to release any browned bits (fond). Allow the wine to reduce by half.
07 -
Stir in the 240 milliliters of heavy whipping cream and bring the mixture to a gentle simmer. Continue to cook for 5 to 7 minutes, stirring periodically, until the sauce visibly thickens enough to coat the back of a spoon.
08 -
Return the cooked shrimp and lobster to the thickened sauce. Stir gently to combine and heat through for 1 to 2 minutes. Season the sauce with additional salt and pepper to taste.
09 -
Immediately plate the rested filet mignon steaks, generously topping each with the creamy seafood sauce. Garnish with a sprinkle of fresh, chopped parsley before serving.
# Notes:
01 -
Ensure your steaks are at room temperature before cooking for an even sear.
02 -
Avoid overcrowding the pan; if preparing more than two steaks, use a larger pan or cook in batches.
03 -
Resting the steak is crucial as it allows the juices to redistribute, resulting in a more tender and flavorful bite.
04 -
For a different flavor profile, consider swapping the shrimp and lobster with seared scallops or lump crab meat.
05 -
Enhance earthy depth by adding 120 grams of sautéed mushrooms to the pan with the garlic.
06 -
Finish the creamy seafood sauce with a pinch of cayenne pepper for a subtle kick or fresh tarragon for an aromatic twist.