Surf & Turf Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Season both sides lightly with 1 tsp kosher salt, 1/2 tsp black pepper, and the smoked paprika. Set aside.

Cook garlic butter

Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat until butter foams.

Sear shrimp

Add the shrimp in a single layer (work in two batches if necessary). Cook without moving 1–1.5 minutes until the underside is pink and lightly golden. Flip and cook the other side 1 minute.

Finish with aromatics

Add the minced garlic and red pepper flakes (if using) to the pan and cook, stirring, about 30 seconds until fragrant (do not burn). Stir in 2 tablespoons butter and the lemon juice. Toss shrimp to coat and cook 20–30 seconds more until sauce slightly thickens. Turn off heat and sprinkle chopped parsley. Taste and adjust salt/pepper.

Transfer shrimp to a warm plate and keep warm while you finish the steak.

Bring steak to room temperature and season

Remove tenderloin medallions from refrigerator 20–30 minutes before cooking. Pat dry and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub with 1 tablespoon olive oil and sprinkle the chopped rosemary (or thyme).

Preheat pan

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add 1 tablespoon butter and swirl; the butter will brown slightly.

Sear medallions

Place medallions in the hot pan, leaving space between each. For medium-rare, sear 2.5–3 minutes per side (for 1–1.25" thickness). For medium, cook 3.5–4 minutes per side. Only flip once.

Add garlic and baste

During the last 60 seconds of cooking, add the minced garlic and tilt the pan, spooning the melted butter over the steaks (basting) to build flavor. This also helps form a glossy finish.

Rest steaks

Transfer medallions to a cutting board or warm plate and tent loosely with foil. Rest 5–7 minutes to let juices redistribute. Taste a small piece and adjust seasoning if needed.

Fries (oven/fryer)

If using frozen fries, cook according to package directions (oven 425°F/220°C for 18–22 minutes, flipping halfway). For fresh cut fries: toss potato sticks with 1 tbsp oil and 1 tsp salt, bake at 425°F/220°C for 30–35 minutes, turning once, until crisp.

Cheese fries option

When fries are hot and crisp, transfer to an oven-safe dish, sprinkle shredded cheddar evenly and place under broiler 1–2 minutes until cheese melts and bubbles. Watch closely.

Yellow rice

If using pre-cooked yellow rice, reheat gently in a saucepan over low heat with a splash of water or broth until hot. Fluff with fork before serving.

Salsa rosada & Satay sauce (serving)

Place salsa rosada and/or satay sauce in small ramekins for dipping. If using store-bought, heat satay sauce gently if you prefer warm.

Final plating

On each plate place 2–3 beef medallions and a generous portion of garlic shrimp alongside. Add chosen accompaniment(s): fries (or cheese fries) and a scoop of yellow rice. Spoon a little pan butter/garlic sauce from the shrimp over the medallions if desired. Garnish with lemon wedges and extra parsley.