Jul 14 2026
Restaurants›Fish Bones Grill›Surf & Turf Brochette Recipe

Surf & Turf Brochette Recipe

Inspired by Fish Bones Grill
Time1h 30m
Serves4

Beef tenderloin skewer, shrimp & scallop skewer, rosemary demi-glace, day potato & vegetable

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Ingredients

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Skewers

Demi-Glace

Potatoes & Vegetables

Method

Preparation of Skewers

  1. 1

    Prepare Beef Tenderloin

    Cut the beef tenderloin into 1-inch cubes. In a bowl, combine olive oil, minced garlic, salt, black pepper, and chopped rosemary. Add the beef cubes and marinate for at least 30 minutes.

  2. 2

    Prepare Shrimp and Scallops

    In another bowl, toss the shrimp and scallops with olive oil, salt, and black pepper. Let sit for 15 minutes.

  3. 3

    Assemble Skewers

    Thread the marinated beef, shrimp, and scallops onto the wooden skewers, alternating between them until all ingredients are used.

Cooking the Skewers

  1. 4

    Grill the Skewers

    Preheat a grill to medium-high heat. Grill the skewers for about 8-10 minutes, turning occasionally until the beef is cooked to desired doneness and the shrimp and scallops are opaque.

Making the Demi-Glace

  1. 5

    Prepare Demi-Glace

    In a saucepan, melt the butter over medium heat. Add the chopped shallots and cook until translucent. Pour in the red wine, scraping the bottom of the pan. Add the beef stock and thyme. Simmer until reduced by half, about 20-25 minutes.

Cooking Potatoes and Vegetables

  1. 6

    Roast Potatoes and Vegetables

    Preheat the oven to 400°F (200°C). Toss the cubed potatoes and mixed vegetables with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden brown and tender.

Serving

  1. 7

    Plate and Serve

    Arrange the skewers on a serving platter with the roasted potatoes and vegetables. Drizzle the rosemary demi-glace over the skewers and serve immediately.

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