Surf and Turf for Two

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Surf and Turf for Two with sea scallops and filet mignon with rosemary-wine pan sauce is an elegant, decadent dish to make with a loved one at home!

Surf and Turf for Two #glutenfree | iowagirleats.com

Hi everyone, I hope you had a wonderful weekend – can’t believe it’s already over!

We ended up taking Lincoln to the Science Center on Saturday afternoon. It was really warm but crazy wet and slushy outside so we decided to give the indoor museum a try. I didn’t think there’d be much for him to do at 18 months but he had a BALL. I guess I missed the memo that they have an entire toddler area/exhibit or whatever it’s called, which we had to drag him out of he was having so much fun.

ScienceCenter

Total toddler wonderment. We’ll definitely will be back soon!

ScienceCenter2

Ben and I had some friends in town on Saturday night so Lincoln spent the night at Camp Grammie and Papa’s while we hit the town, stopping first for some wine and Lobster Poutine at Louie’s Wine Dive. Here’s what you need to know about this dish – fries (FRIES!!! I have not had an honest to goodness french fry in over a year but Louie’s has a dedicated gluten-free fryer, God bless their gluten-free souls!) lobster, gravy, mushrooms, and cheese curds (<–)! I could not stop poutining my fork into it. See what I did there? I, just…nevermind.

LobsterPoutine

This weekend Ben and I also celebrated Valentine’s Day a little bit early by making Surf and Turf for Two to share with all of you! Don’t feel like going out next weekend? Stay in and make this insanely decadent and special feast with your sweetie instead.

Surf and Turf for Two #glutenfree | iowagirleats.com

These days Ben and I go out to dinner alone very rarely, so we celebrate special occasions at home with fancy meals like Ben’s Surf and Turf for Two. He does this dish better than anyone so I asked if I could document him making it for the blog. He enthusiastically agreed, though he was less enthusiastic about getting his picture taken for the post. In fact, his exact words were, “ok, what do I have to do to get this over with?” Stand there and smile, sweetie. Click!

Surf and Turf for Two #glutenfree | iowagirleats.com

Check it out – first we’ve got the SURF. Many surf and turf combos call for shrimp as the surf, but if you’re gonna go, go all out and use scallops instead. It’s the right thing to do. Scallops are one of my favorite foods on earth and are a CINCH to cook. They literally take 3 minutes from start to finish. I know. Scallops have a mild seafood flavor and a fabulous, dense yet silky texture that’s unlike any fish or shrimp you’ve ever had. I could eat them everyday.

Surf and Turf for Two #glutenfree | iowagirleats.com

Next we have the TURF. Since I’m suggesting you make this dish for Valentine’s Day next weekend, splurge and get filet mignon. The creme de la creme of beef cuts. Buttery-soft, melts in your mouth, totally worth the price tag. I’ll show you, or Ben will I suppose, 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.

Surf and Turf for Two #glutenfree | iowagirleats.com

Surf + turf + wine + flowers = recipe for Valentine’s Day dinner success. Stay tuned for dessert!

Surf and Turf for Two #glutenfree | iowagirleats.com

Start by making the mashed potatoes. I don’t know if mashed potatoes are classically served with S&T, but that’s how we roll so that’s how you shall roll too. Super simple – boil 1 large peeled then chopped potato until tender then mash with 2 Tablespoons butter, 1 Tablespoon milk, and salt to taste. DONE!

Surf and Turf for Two #glutenfree | iowagirleats.com

Next, the turf. Like I said you guys, filet mignon. Gotta do it. We neeeeever buy filet mignon because the price tag is so far up there (these were $15/steak,) but sometime you gotta splurge. You only live once! You’ll need 2, 8oz filet mignon steaks that are cut 2″ thick. These steaks were so tender you could press into them with your thumb and the impression stayed. #funwithmeat

Surf and Turf for Two #glutenfree | iowagirleats.com

Ben’s parents live near a butcher in Washington DC who sells the most incredible spice rub, so Ben tried to replicate it for our steaks and I think he came really close. It’s a mixture of rock salt, peppercorns, fennel seeds, red chili pepper flakes, dried minced garlic, and dried minced onion. Add the spices to a mortar and pestle then coarsely grind. Alternatively you could use a spice grinder, or skip this step and use your favorite store-bought steak seasoning instead.

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 rub. Remember this is a TON of meat so don’t be afraid to really pile it on there.

Surf and Turf for Two #glutenfree | iowagirleats.com

Add the steaks to a large, oven-proof cast iron or heavy bottomed skillet over medium-high heat with 2 Tablespoons melted butter then sear until a golden brown crust has formed on the bottom, about 2 minutes.

Surf and Turf for Two #glutenfree | iowagirleats.com

Flip the steaks then transfer the entire skillet into a 400 degree oven and roast for 10 minutes for medium doneness. Again, we had 2″ thick steaks so if yours are smaller or bigger then decrease or increase the roasting time accordingly. Transfer the steaks to a plate then lightly tent with a piece of foil. Steaks this size need a good 15 minutes to rest, otherwise all the juices would run out when you cut in, which is the perfect amount of time to make the pan sauce and sear the scallops!

Surf and Turf for Two #glutenfree | iowagirleats.com

Place the steak skillet back over medium-high heat (and do remember the handle will be HOT from the oven,) then add 1 Tablespoon minced shallot and saute in the drippings for 30 seconds. Add 1/2 cup red wine (I used cabernet – just don’t use anything sweet,) 1 crushed and peeled garlic clove, and a sprig of fresh rosemary. Once the wine has reduced by half, add 1 cup low-sodium gluten-free beef broth then simmer until the sauce has thickened and reduced, 7-9 minutes. Finish by stirring in 1 Tablespoon butter.

Surf-and-Turf-for-Two-iowagirleats-12

While the sauce is simmering away, prepare the turf – again we used 6 scallops that we bought right at HyVee. Lightly pat the scallops dry between layers of paper towels then season the tops with salt and pepper.

Surf and Turf for Two #glutenfree | iowagirleats.com

Heat 1 Tablespoon each butter and extra virgin olive oil in a large skillet over medium-high heat then add the scallops seasoned side down and sear for 90 seconds. Season the second side with salt and pepper then flip and sear for another 90 seconds.

NOTE: Usually you’ll get a beautiful crispy crust on the scallops but between Ben trying to cook, me trying to photograph the steps, and both of us trying not to trip over Lincoln, it was a busy, chaotic kitchen and somehow the burner under the scallop skillet got turned off while we were cooking these. The scallops in these photos were wonderful and perfectly cooked through, but they didn’t get the crispy sear like yours will.

Surf and Turf for Two #glutenfree | iowagirleats.com

All together now! Scoop the mashed potatoes onto two plates then top with the steaks and three scallops a piece. Drizzle the pan sauce on top then pour a glass of wine, if you please, and dig in!

Surf and Turf for Two #glutenfree | iowagirleats.com

Surf and Turf for Two

serves 2

Description

Surf and Turf for Two with sea scallops and filet mignon with rosemary-wine pan sauce is an elegant, decadent dish to make with a loved one at home!

Ingredients

  • For the mashed potatoes:
    • 1 large russet potato, peeled then chopped
    • 2 Tablespoons butter
    • 1 Tablespoon milk
    • salt, to taste
  • For the steak and pan sauce:
    • 2, 8oz 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, divided
    • 1 Tablespoon minced shallot
    • 1 garlic clove, crushed and peeled
    • 1 sprig fresh rosemary
    • 1/2 cup red wine, like cabernet
    • 1 cup low-sodium gluten-free beef broth
  • For the scallops:
    • 6 large scallops
    • salt and pepper
    • 1 Tablespoon extra virgin olive oil
    • 1 Tablespoon butter

Directions

  1. Place steak on a plate on the counter to warm up for about 20 minutes before starting to cook. Preheat oven to 400 degrees. Add potatoes to a large pot filled with cold water then bring to a boil and cook until tender. Drain then mash potatoes with butter, milk, and salt and then set aside.
  2. For the steak: Add rock salt, peppercorns, dried garlic, dried onion, fennel, and red chili pepper flakes to a mortar and pestle then coarsely crush seasonings. Alternatively you could use a spice grinder or use your favorite store-bought steak rub instead. Drizzle tops of steaks with extra virgin olive oil then generously sprinkle on spice rub and rub into steaks. Repeat on the other side.
  3. Heat a large, oven-safe cast iron or heavy-bottomed skillet over medium-high heat then add 1 Tablespoon butter. Once melted add steaks then sear until steaks have formed a golden brown crust on the bottom, 2 minutes. Flip steaks then place entire skillet into oven and roast for 10 minutes for medium (adjust roasting time up or down depending on how thick your steaks are - ours were 2" thick.) Remove steaks to a plate then tent a piece of foil on top and set aside to rest.
  4. Place skillet back over medium-high heat then add shallots and saute for 30 seconds. Add rosemary, garlic, and wine then simmer until wine is reduced by half, and then add beef broth and simmer until sauce is thickened and reduced, 7-9 minutes. Add remaining Tablespoon butter, taste and add salt and pepper if necessary, and then set sauce aside.
  5. For the scallops: While the pan sauce is reducing, melt butter and extra virgin olive oil in a large skillet over medium-high heat. Pat scallops dry between layers of paper towel, season with salt and pepper, and then place seasoned side down in hot skillet and sear for 90 seconds. Season tops with salt and pepper then flip and sear for 90 more seconds.
  6. Scoop mashed potatoes onto plates then add steaks and scallops. Drizzle with pan sauce then serve.

Notes

  • Use store bought steak seasoning instead of the seasonings above if you don't have a mortar and pestle or spice grinder.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

 

Totally restaurant worthy and you don’t even need to get out of your PJs. Enjoy this decadent and delicious dish for two!

Surf and Turf for Two #glutenfree | iowagirleats.com


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