For a restaurant-worthy meal that you can make right at home, look no further than this elegant surf and turf. It comes seared steak with creamy, lemony shrimp.
Serves 4
Ingredients:
FOR THE TURF:
4 (4- to 6-oz.) filet mignon steaks (1 1/2 to 2 inches thick)
2 tsp. kosher salt
1 tsp. ground black pepper
1 tbsp. olive oil
2 tbsp. unsalted butter, cut into 4 pieces
4 sprigs thyme
2 cloves garlic, crushed and cut in half
FOR THE SURF:
1 lb. jumbo shrimp (21 to 25 count), peeled and deveined, tails off
2 tbsp. olive oil, divided
1/2 tsp. paprika
1/2 tsp. kosher salt, plus more to taste
1/4 c. unsalted butter, divided
4 cloves garlic, finely chopped
1 tsp. finely chopped fresh thyme
1 tsp. lemon zest
1/4 tsp. ground black pepper
1/2 c. dry white wine
1 c. heavy whipping cream
1/2 c. grated parmesan cheese
2 tbsp. fresh lemon juice, plus more to taste
2 tbsp. chopped fresh parsley
Directions:
1
For the turf: Preheat the oven to 400°F. About 30 minutes before cooking, remove the steaks from the refrigerator. Pat the steaks thoroughly dry with paper towels and sprinkle all sides with the salt and pepper.
2
Heat a large cast-iron skillet over high heat. Add the oil and heat until it shimmers. Add the steaks to the hot pan and sear until a dark crust forms, about 2 minutes per side. Top each steak with 1 piece of butter, 1 sprig of thyme, and 1 piece of garlic. Transfer the skillet to the oven and cook 4 to 10 minutes more, depending on desired doneness (about 5 to 6 minutes for medium rare).
3
Remove the filets to a warm plate and tent with aluminum foil for 5 to 7 minutes before serving.
4
For the surf: Meanwhile, in a medium bowl, toss the shrimp with 1 tablespoon of oil, paprika, and salt.
5
In a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the shrimp in a single layer and cook until pink and curled on both sides, about 3 minutes. Remove the shrimp to a plate. Wipe out the pan.
6
Add 2 tablespoons of butter to the skillet and melt over medium heat. Stir in the garlic, thyme, lemon zest, and pepper, cooking until fragrant, 1 minute. Pour in the wine and let simmer for 2 minutes.
7
Reduce the heat to medium-low and add the cream. Bring the mixture to a simmer, stirring occasionally. Allow the cream to reduce until a spatula dragged through the center leaves a trail, 4 to 6 minutes. Add the parmesan and stir until melted.
8
Stir in the lemon juice, shrimp, and remaining 2 tablespoons of butter. Cook, stirring occasionally, until the butter is melted and the shrimp are heated through. Sprinkle with parsley. Season with salt and more lemon juice to taste. Serve the creamy shrimp with the rested steaks.
