Delicious Surf and Turf Recipe

Delicious Surf and Turf Recipe

Delicious Surf and Turf Recipe

Surf and Turf for Two with sea scallops and filet mignon with rosemary skillet sauce is an elegant and decadent dish to make with loved ones at home.

Delicious Surf and Turf Recipe


For Steak and Skillet Sauce

  • 1/2 teaspoon of dried chopped garlic
  • 2 tablespoons of butter, divided
  • 1/2 glass of red wine, like cabernet
  • large pinch fennel seeds
  • 1 clove of garlic, crushed and peeled
  • 1 cup of low-sodium gluten-free beef broth
  • 2, 8 oz filet mignon steaks, cut as thick as 2 “
  • 3/4 Tablespoons of rock salt
  • 1-1 / 2 teaspoon of black pepper
  • 1/2 teaspoon chopped dry onions
  • small red chili flakes
  • drizzle extra virgin olive oil
  • 1 tablespoon of chopped shallot
  • 1 sprig of fresh rosemary

For Mashed Potatoes

  • 2 tablespoons of butter
  • salt to taste
  • 1 large light brown potato, peeled, then chopped
  • 1 tablespoon milk

For Shells

  • 1 tablespoon of butter
  • 6 large shells
  • salt and pepper
  • 1 tablespoon of extra virgin olive oil


  1. Place the steak on a plate on the table to warm up about 20 minutes before starting to cook. Preheat the oven to 400 degrees. Add the potatoes to a large saucepan filled with cold water, then bring to a boil and cook until soft. Drain then mash the potatoes with butter, milk and salt and set aside.
  2. For steaks: Add rock salt, pepper, dried garlic, dried onions, fennel, and red chili flakes to a mortar and pestle and then crush the coarse spices. Or you can use a spice grinder or use a store-bought steak scrub instead. Drizzle the top of the steak with extra virgin olive oil, then generously sprinkle the rubbing seasoning and rub it into the steak. Repeat on the other side.
  3. Preheat large cast iron safe oven or heavy skillet over medium-high heat, then add 1 tablespoon of butter. After melting add the steak then grill until the steak has formed a golden brown crust at the bottom, 2 minutes. Turn the steak over then place the entire pan into the oven and bake for 10 minutes to medium (adjust the baking time up or down depending on how thick your steak is – we have 2 “thick.) Remove the steak to the plate then tent a piece of foil on top and set aside to rest.
  4. Place the pan again on medium-high heat then add the shallots and saute for 30 seconds. Add rosemary, garlic, and wine then boil until the wine is reduced by half, then add beef broth and boil until the sauce thickens and decreases, 7-9 minutes. Add the remaining tablespoons of butter, taste and add salt and pepper if necessary, then set aside the sauce.
  5. For clams: While the saucepan is reduced, melt extra butter and olive oil in a large skillet over medium-high heat. Pat dry clams between layers of tissue, season with salt and pepper, then place the seasoned side in a hot pan and bake for 90 seconds. Season with salt and pepper then turn and burn for another 90 seconds.
  6. Add the mashed potatoes to the plate then add the steak and scallops. Drizzle with pan sauce then serve.

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