Surf and Turf for Two

This weekend Ben 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 next weekend? Stay in and make this incredibly decadent and special feast with your sweetie instead.

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!

First we’ve got the SURF. Many surf and turf combos call for shrimp as the surf, but if you want to go all out, get scallops instead. It’s the right thing to do. Scallops are one of my favorite foods on the planet and are a CINCH to cook. They literally take 3 minutes from start to finish. 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 every day!

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.

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Surf + turf + wine + flowers = recipe for Valentine’s Day dinner success. Plus chocolate, of course!

Step 1: Make the Mashed Potatoes

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. Boil 1 large peeled and chopped potato until tender then mash with 2 Tablespoons butter, 1 Tablespoon milk, and salt to taste. DONE!

Step 2: Make the Steak and Pan Sauce

Next, the turf. Like I said you guys, filet mignon. Gotta do it. We rarely buy filet mignon because the price tag is so far up there (these were $15/steak,) but sometime you gotta splurge. YOLO! 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

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 use your favorite store-bought steak seasoning instead.

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.

Add the steaks to a large, oven-safe 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.

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 than that, 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, which is the perfect amount of time to make the pan sauce and sear the scallops!

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.

Step 3: Make the Scallops

While the sauce is simmering away, prepare the surf – again we used 6 large scallops. Pat the scallops dry between layers of paper towels then season the tops with salt and pepper.

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.

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. I hope you love this luscious, restaurant worthy dish – enjoy!