Surf & Turf Recipe

Prepare the Potatoes

Peel and chop the russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, cream, salt, and pepper. Mash until smooth and creamy.

Grill the Asparagus

Trim the ends of the asparagus and toss with olive oil, salt, and pepper. Grill on medium heat for about 5-7 minutes until tender and slightly charred.

Cook the Steak

Season the petite sirloin with salt and pepper. Grill or pan-sear over medium-high heat for 4-5 minutes on each side for medium-rare, or cook to your desired doneness. Let rest before slicing.

Grill the Shrimp

Skewer the shrimp and marinate in olive oil, salt, and pepper for 10 minutes. Grill for 2-3 minutes on each side until pink and opaque.

Make the Béarnaise Sauce

In a saucepan, melt butter and sauté shallots until translucent. Add vinegar and reduce slightly. In a bowl, whisk together egg yolks and a tablespoon of water until frothy. Gradually add the butter mixture while whisking until thickened. Stir in chopped tarragon, salt, and pepper.

Plate the Dish

On each plate, serve a portion of whipped potatoes, sliced steak, grilled shrimp, and asparagus. Drizzle with Béarnaise sauce and enjoy!