• Chris

Surf N Turf

Surf and Turf of Filet Mignon, seared butterflied shrimp topped with garlic compound butter.

For the Steak:

2 thick filet mignon

2 tbsp. vegetable oil

2-3 garlic cloves, smashed;

Sprig of fresh herbs, thyme or rosemary; (optional)

Sea salt and freshly ground pepper to taste

2 tbsp butter

Remove the steaks from the refrigerator 20 minutes before cooking and let them temper to room temperature.

In a skillet, melt the oil over a medium high.

Season the steaks with sea salt and freshly ground black pepper on both sides. Place the steaks in the skillet and sear both sides for 2 to 3 minutes.

Add the garlic, and the fresh herbs to the skillet.

Turn the steak every minute, basting regularly until it reaches your desired doneness.

Remove the steaks from the skillet and let them rest for a minute or two before serving.

For the shrimp

6 Jumbo shrimp (3 Per Plate)

Salt, Pepper, Chili Powder to taste

Olive oil

1 tablespoon of compound butter

In a skillet add olive oil and heat

Season the ship evenly with salt, pepper, and chili powder.

Add the shrimp to the skillet and sear on both sides.

Add the compound butter and cook for 30 more seconds. Set aside.

For the Garlic Compound butter

1 stick unsalted butter

Zest of 1 lemon

2 whole garlic cloves, peeled

1 teaspoon salt

1/2 teaspoon of black pepper

1 teaspoon of Italian seasoning

pinch of cayenne pepper

Combine all ingredients in a food processor and pulse till fully combined.

Serve with Potato Puree and Crisp Asparagus.

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