Name: Surf and Turf for Two
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2, 8 oz filet mignon steaks (cut 2" thick); 3/4 Tablespoon rock salt; 1-1/2 teaspoons black peppercorns; 1/2 teaspoon dried minced garlic; 1/2 teaspoon dried minced onion; big pinch fennel seeds; small pinch red chili pepper flakes; drizzle extra virgin olive oil; 2 Tablespoons butter; 1 Tablespoon minced shallot; 1 garlic clove (crushed and peeled); 1 sprig fresh rosemary; 1/2 cup red wine (Cabernet recommended); 1 cup low sodium beef broth; 1 Tablespoon butter; 1 Tablespoon butter; 1 Tablespoon extra virgin olive oil; 6 large sea scallops; salt and pepper

Surf and Turf for Two is an elegant, decadent dish that WOWS. I'll break down the seasoning, sauce, and timing for you!

“My husband and I have cooked this exact recipe every year on Valentine’s Day, since Valentine’s Day of 2017. We follow it to a T, and we tell everyone that it is the one meal we look forward to every year – even more than Thanksgiving and Christmas dinner!”

– Abby

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My husband and I celebrated Valentine’s Day a little early by making Surf and Turf for Two to share with all of you!

Don’t feel like going out for the holiday? Stay in and make this decadent and special feast with your sweetie instead.

Overhead photo of a plate of surf and turf for 2

What Exactly is “Surf and Turf”?

Surf and turf is the delicious combo of surf (ie seafood) and turf (ie beef). It’s special, elegant and SUCH a treat! My recipe for Surf and Turf for Two makes just enough for two people to help celebrate any special occasion.

For the Surf Portion

Many surf and turf combos call for shrimp as the seafood portion, but if you want to go all out, get scallops instead.

Scallops are one of my very favorite foods and cook in literally 3 minutes. They have a mild seafood flavor and a dense yet silky texture. For this recipe you’ll want to use large sea scallops.

seared scallops sliced in half on a plate

For the Turf Portion

I suggest you splurge and get the creme de la creme of beef cuts: filet mignon. Buttery-soft, melt in your mouth, and totally worth the price tag.

I’ll show you how to cook the steaks so they’re perfectly cooked from the inside out, plus how to make the simple wine and rosemary-infused pan sauce that’s drizzled on top.

Medium done steak sliced in half on a plate

Surf and Turf Variations

Although we adore filet mignon and sea scallops, feel free to customize this meal to fit YOUR tastes!

Surf ideas: lobster tails, jumbo shrimp, lobster ravioli, king crag legs, bay scallops.
Turf ideas: ribeye steaks, T-bone steaks, lamb chops, Tomahawk steaks, prime rib.

Serve with Air Fryer Asparagus

How to Make Surf & Turf

Step 1: Season and Cook the Steaks

Start by letting 2, 8oz filet mignon steaks cut 2″ thick rest at room temperature for about 30 minutes. We want to take the chill off from the refrigerator so that the steaks cook evenly.

You can of course use a pre-made seasoning mix, but my homemade steak seasoning is incredible!

Add rock salt, peppercorns, fennel seeds, red chili pepper flakes, dried minced garlic, and dried minced onion to a mortar and pestle then coarsely grind. Alternatively you could use a spice grinder.

Surf and Turf for Two #glutenfree | iowagirleats.com

Rub both sides of the steaks with a little bit of extra virgin olive oil then generously season each side with the seasoning mix. Remember this is a TON of meat so don’t be afraid to really pile it on there.

seasoned filet mignon steaks on butcher paper

Preheat a large, oven-safe cast iron skillet over medium-high heat until very hot then add 2 Tablespoons butter and let melt. Add the steaks then sear until a golden brown crust has formed on the bottom, about 2 minutes, and then flip.

filet mignons searing in butter in a skillet

Transfer the entire skillet into a 400 degree oven then roast for 10 minutes for medium doneness, using an instant read thermometer to check the internal temperature. Again, these photos show 2″ thick steaks so if yours are smaller or bigger than that, decrease or increase the roasting time accordingly.

Transfer the steaks to a cutting board to rest for 10-15 minutes.

Steak Temperatures for Doneness

Rare (cool red center): 125 degrees
Medium rare (warm red center): 135 degrees
Medium (warm pink center): 145 degrees
Medium well (slightly pink center): 150 degrees
Well done (little or no pink): 160 degrees

Tips for Achieving the Perfect Steak

Remove the chill. Let the steaks sit at room temperature for 30 minutes before searing to remove the chill from the refrigerator and ensure they cook evenly.
Super hot skillet. Ensure your skillet is screaming hot before adding the steaks to get that perfect sear on the outsides.
Let them rest. Rest the steaks for 10-15 minutes before slicing so the juices don’t run out.

Perfectly cooked filet mignon on a plate

Step 2: Make the Pan Sauce

While the steaks are resting, place the skillet back over medium-high heat — remember the handle will be BLAZING HOT from the oven, so be careful!

Add minced shallot and saute in the drippings for 30 seconds then add red wine, a crushed and peeled garlic clove, and sprig of fresh rosemary. Once the wine has reduced by half, add low-sodium beef broth then simmer until the sauce has thickened and reduced, 7-9 minutes.

Finish by stirring in a pat of butter.

Step 3: Make the Scallops

While the sauce is simmering away, prepare the surf – again we used large sea scallops. Pat the scallops dry between layers of paper towels then season the tops with salt and pepper.

Heat a large skillet over medium-high heat then, once very hot, add butter and extra virgin olive oil to the skillet. Add the scallops seasoned side down then sear for 90 seconds. Season the second side with salt and pepper then flip and sear for another 90 seconds.

Step 4: PLATE!

Transfer the rested steaks to two plates then pair with three scallops each. Drizzle the red wine pan sauce on top then dig in!

What to Serve with Surf and Turf

More Mouthwatering Steak Recipes