Surf & Turf

Description

Surf and Turf is any type of dish that combines a red meat (almost always steak) with a type of seafood. While it is hard to pin down when this dish first emerged, it appears that this combination arose in the 1960s as a reflection of the culture of excess and indulgence that many nouveaux riches of the time embraced. It isn’t hard to imagine why this dish was considered excessive, given that the most-classic combination is filet mignon with lobster tail, both of which weren’t cheap at the time and certainly still aren’t today. Surf and turf remains a fairly popular combination in many restaurants throughout the country, although it could be said that it has become more accessible to the general population than it was decades ago, thanks to many budget-friendly buffet establishments. For the home cook, while not cheap, a surf & turf meal is actually fairly straightforward to make, and can be made for a fraction of the price that it would cost at a restaurant. New York strip and filet mignon are the two most popular cuts of steak to use for this dish, while lobster tail, shrimp, crab claws, scallops and salmon are the most popular seafood accompaniments - I encourage you to experiment with different combinations to see what you like best!

(Source: Tasting Table)

Ingredients

• 1 filet mignon

• 3 large shrimp, peeled & deveined

• 1 tbsp butter

• 1 tbsp vegetable oil

• Salt & pepper

Herb Butter

• 2 tbsp salted, room-temperature butter

• 1 tbsp chopped fresh parsley

• 1 tsp minced garlic

• ¼ tsp chili flakes

Preparation

To make the butter, combine all ingredients thoroughly, then rest in the fridge for at least an hour.

At least 30 minutes before cooking, place the filet at room temperature and season liberally with salt & pepper. Heat a pan over high heat and add the oil and butter. Once pan is sufficiently hot, pat the steak dry with a paper towel, then add to the pan. Sear the steak for 2-3 minutes, then flip. After the second side has cooked for an equal amount of time, lower the heat to medium high. Flip the steak over every 2-3 minutes and cook until it reaches your desired state of doneness. You can assess this after the 7-8 minutes of cook time by using a meat thermometer. Remove steak from pan and allow to rest for at least 10 minutes.

Season the shrimp to taste with salt & pepper. Heat the same pan that you cooked the steak in over high, then add the shrimp. Cook for about 1 minute on each side, then remove.

To serve, plate the steak and shrimp together with a knob of the herb butter on top of the steak.

Notes

• For optimal flavor, crush the parsley and garlic together in a mortar and pestle with a pinch of salt. Alternatively, place the parsley and garlic on a cutting board with a pinch of salt, and use the back of the knife to squeeze the mixture repeatedly to form a paste.