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 for the holiday? Stay in and make this decadent and special feast with your sweetie instead.
Why Do They Call it Surf and Turf?
Surf and turf is the delicious combo of surf – ie seafood – and turf – ie beef. It’s special and elegant and oooo such a treat! My recipe for Surf and Turf for Two makes just enough for, you guessed it, two people to help celebrate any special occasion.
First we’ve got the SURF. Many surf and turf combos call for shrimp as the seafood portion, but if you want to go all out, get scallops instead. It’s the right thing to do. 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.
Next we have the TURF. I suggest you splurge and get the creme de la creme of beef cuts: filet mignon. Buttery-soft, melts 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.
Surf and Turf Variations
Although Ben and I 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.
Step 1: Season and Cook the Steaks
Start by letting 2, 8oz filet mignon steaks that are 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 INSANE. 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.
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.
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.
Transfer the entire skillet into a 400 degree oven then 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 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
- Let the steaks sit at room temperature for 30 minutes before searing to ensure they cook evenly.
- Ensure your skillet is screaming hot before adding the steaks to get that perfect sear.
- Rest the steaks for 10-15 minutes before slicing so the juices don’t run out.
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,) then add 1 Tablespoon minced shallot and saute in the drippings for 30 seconds. Add 1/2 cup red wine, 1 crushed and peeled garlic clove, and a sprig of fresh rosemary. Once the wine has reduced by half, add 1 cup low-sodium 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 sea scallops. Pat the scallops dry between layers of paper towels then season the tops with lots of salt and pepper.
Heat a large skillet over medium-high heat then, once very hot, add 1 Tablespoon each 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
- Mashed potatoes (see recipe notes section)
- Roasted asparagus
- Baked Potatoes
- Garlic Butter Roasted Mushrooms
- Garlic Butter Soy-Glazed Mushrooms
- Green Beans with Brown Butter Breadcrumbs
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Surf and Turf for Two
Description
Surf and Turf for Two is an elegant, decadent dish that WOWS. I'll break down the seasoning, sauce, and timing for you!
Ingredients
- For the steaks and seasoning:
- 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
- For the pan sauce:
- 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 beef broth
- 1 Tablespoon butter
- For the scallops:
- 1 Tablespoon butter
- 1 Tablespoon extra virgin olive oil
- 6 large sea scallops
- salt and pepper
Directions
- Place steak on a plate on the counter to warm up for about 30 minutes before starting to cook. Preheat oven to 400 degrees.
- For the steaks: 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.
- Heat a large, oven-safe cast iron or heavy-bottomed skillet over medium-high heat until very hot then add butter. Once melted, add steaks then sear until a golden brown crust has formed on the bottom, 2 minutes. Flip steaks then place entire skillet into oven and roast for 10 minutes for medium doneness (adjust roasting time up or down depending on how thick your steaks are - ours were 2" thick.) Remove steaks to a plate to rest while you prepare the rest of the dish.
- For the pan sauce: Place hot 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. Add beef broth then simmer until sauce is thickened and reduced, 7-9 minutes. Add butter, taste then add salt and pepper if necessary, and then set aside.
- For the scallops: Pat scallops very dry between layers of paper towels then season with salt and pepper on both sides. Melt butter and extra virgin olive oil in a large skillet over medium-high heat then add scallops and sear for 90 seconds. Flip then sear for 90 more seconds.
- Plate steaks and scallops on two plates then drizzle pan sauce over steaks and serve.
Notes
Variations:Â
- 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.
- 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
- Let the steaks sit at room temperature for 30 minutes before searing to ensure it cooks evenly.
- Ensure your skillet is screaming hot before adding the steaks to get that perfect sear.
- Rest the steaks for 10-15 minutes before slicing so the juices don’t all run out.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Lisa @ TechChick Adventures 02.10.2015
Oh my, that food looks sooooo good! But, that picture of Ben is the best. Hilarious!!
Kathleen 02.10.2015
Looks amazing!! I got a TERRIBLE burn from a pan handle that I forgot was hot. Now I always wrap my handle in aluminum foil…it doesn’t get as hot, and it serves as a “reminder”…because it’s so hard to remember!!
Mo 02.10.2015
Scallops have a piece of connective muscle on the side that is typically more chewy. If you clean the scallops and remove this – it just pulls right off – your dish will be even more elegant. Just a tip for what it’s worth!
Chicago Jogger 02.09.2015
I was seriously thinking this weekend about how I have never made scallops – love this recipe! Hope you two enjoyed :)
Sara 02.09.2015
This looks delicious! I’ve never thought of using scallops for surf and turf before, which sounds pretty silly now that I admit it out loud :)
Amber @ Busy, Bold, Blessed 02.09.2015
This looks amazing, scallops & steak are two of my favorite foods in the world. I’m planning on making chicken parm for us next weekend, it’s a tradition :)
Jenny 02.09.2015
Your comment made me think of the Modern Family episode where Cameron serves poutine and Jay says, “Well it looks like vomit so I’m not poutining it in my mouth.” Cracks me up every time!!
Kristin 02.09.2015
BAHAHA – totally forgot about that episode but yes, now I remember laughing my butt off at that line and rewinding it like 100 times. :)
Tasha 02.09.2015
Looks fabulous! Any suggestions on making a sauce that doesn’t include the wine, or any substitutions for the wine?
Kristin 02.17.2015
You could just use all low-sodium beef broth!
Lucy 02.09.2015
What is the DC butcher shop that sells that rub!? Looks delicious & might be easier to buy :)
Kristin 02.17.2015
I’ll email you, Lucy!
Stephanie abbott 02.09.2015
I have a very strong suspicion as TWO what dessert will turn out TWO be.
Amanda 02.09.2015
I am not a scallop person due to the texture, so we always pick up 3 shrimp for me and 3 scallops for him at Hy-vee. Works out perfect!!
Betsi 02.09.2015
We buy our filets at Fareway. It is usually around $16/lb for filet mignon and they will cut to order. I generally get 6 oz for myself and 10 for the boyfriend. In the summer when we are grilling often I buy the whole tenderloin and have them cut as directed and it saves $3-4/lb.
Ellen @ My Uncommon Everyday 02.09.2015
1.) Lobster poutine looks like a must-find. 2.) This recipe looks like a TOTAL must-make. I love steak and I adore scallops – perfection!
Brittany 02.09.2015
*insert 20 heart-eyed emojis* this looks AMAZING.
Valerie 02.09.2015
As a French Canadian and a pun-lover, I approve of what you did there, p(o)untine-wise.
Jeni F. 02.09.2015
This combo looks delicious. Especially that seasoning mix and sauce. My husband feels the same way when I make him appear in a blog post:)
Julie 02.09.2015
Looks amazing. What butcher in DC has the spice rub? I want to check it out.
Kristin 02.17.2015
I’ll email you! :)
Megan Cowman 02.05.2020
I am interested as well!!!
jeanne 06.22.2020
Please send me the rub info!! This picture is absolutely stunning and makes my mouth water.
Emily @ Life on Food 02.09.2015
Drooling over your dinner. I am 37 weeks pregnant and I cannot wait to be able to eat rare beef again.
Taylor @ Food Faith Fitness 02.09.2015
YAY! So glad you got your fry on! Sometimes you just NEED them!
And this dinner? HOLY FANCY Batman! Love this for a romantic date night in!
Pinned!
Britt@MyOwnBalance 02.09.2015
I love seafood but for some reason I’m not a scallop person. I think it is the texture that bothers me. This is such a great idea though since I will not be going out with my hubby given our nearly 3 month old!