Surf And Turf Recipe

Bring to temperature

Remove the filet mignons from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season both sides of each steak generously with kosher salt (about 1 tsp per side across the two steaks) and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat oven to 425°F (220°C). Place a large ovenproof skillet (cast iron preferred) on the stovetop and heat over medium-high until very hot, about 5 minutes.

Add 2 tbs neutral oil to the hot skillet and swirl. Carefully add the filets and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Reduce heat to medium, add 3 tbs unsalted butter, smashed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and spoon (baste) the melted butter over the steaks for about 30–45 seconds to coat and aromatize.

Transfer the skillet to the preheated oven. Roast until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. For 1 1/2" filets expect 6–10 minutes depending on oven and starting temp. Use an instant-read thermometer for accuracy.

Remove steaks from oven, transfer to a cutting board, tent loosely with foil and rest for 8–10 minutes. Reserve pan juices for the pan sauce.

Pat sea bass fillets dry and lightly brush both sides with 1 tbs olive oil. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

About 8–10 minutes before the steaks finish resting, heat a separate nonstick or stainless-steel skillet over medium-high heat. Add 1 tbs unsalted butter and let it foam.

Place the sea bass fillets skin-side down (if skin-on) and press gently with a spatula for the first 20–30 seconds to ensure even contact. Sear for 3–4 minutes until the edges turn opaque and a golden crust forms.

Carefully flip the fillets and cook the flesh side for 2–3 minutes, spooning butter over the top. The fish is done when it flakes easily and the internal temperature reaches 135–140°F (57–60°C). Remove to a warm plate and squeeze half the lemon over each fillet.

Using the skillet that held the steaks (beware of hot handle), place it over medium heat. If it’s very dry, add 1 tbs neutral oil. Add the finely minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes.

Carefully deglaze the pan with 1 cup dry white wine (or seafood stock), scraping up browned bits from the bottom with a wooden spoon. Simmer until reduced by about two-thirds, 4–6 minutes.

Stir in 2 tbs heavy cream and simmer 30–60 seconds to meld flavors. Turn heat to low and whisk in the 2 tbs cold cubed butter a few pieces at a time until the sauce is smooth and slightly glossy (mounting the sauce). Add salt to taste.

Stir in 2 tbs chopped fresh parsley and remove from heat.

Slice the rested filet mignons if desired. Plate each steak alongside a sea bass fillet. Spoon the pan sauce over the steak and a little around the fish. Garnish with an additional lemon wedge and a sprig of thyme or parsley.

For roasted asparagus: toss trimmed asparagus with 1 tbs olive oil, salt and pepper. Roast at 425°F (220°C) for 8–10 minutes until tender-crisp.

For potatoes: reheat or prepare mashed potatoes or roast baby potatoes until hot and crisp. Serve alongside the proteins and spoon any remaining pan sauce over the potatoes as desired.