Surf & Turf Recipe
filet mignon, grilled gulf shrimp, belgian frites
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Ingredients
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Surf
Turf
Belgian Frites
Method
Surf
- 1
Prepare the Shrimp
In a medium bowl, combine the olive oil, minced garlic, lemon juice, salt, and black pepper. Add the Gulf shrimp and toss to coat. Let marinate for 15-20 minutes.
- 2
Turf
- 3
Prepare the Filet Mignon
Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides with salt and black pepper.
- 4
Cook the Filet Mignon
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon steaks. Cook for about 4-5 minutes on each side for medium-rare, adjusting time for preferred doneness. Add butter and rosemary during the last minute of cooking, basting the steaks with the melted butter. Remove from skillet and let rest for 5 minutes.
Belgian Frites
- 5
Prepare the Potatoes
Peel and cut the russet potatoes into thin strips. Rinse them in cold water to remove excess starch, then pat dry with paper towels.
- 6
Fry the Potatoes
In a large pot, heat vegetable oil to 325°F (160°C). Fry the potato strips in batches for about 5-6 minutes until soft but not browned. Remove and drain on paper towels. Increase the oil temperature to 375°F (190°C) and fry the potatoes again for 2-3 minutes until golden brown and crispy. Drain and season with salt.