Restaurants›London Chop House›Surf & Turf Recipe

Surf & Turf Recipe

Inspired by London Chop House
Time30m
Serves2

Two 3oz Filets – U-12 Shrimp – Shaved Brussels Sprouts – Herb Demi Glace

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Brussels Sprouts

Shave the Brussels sprouts using a mandoline or a sharp knife. In a skillet, heat 1 tablespoon of olive oil over medium heat, add the shaved Brussels sprouts, and sauté for about 5-7 minutes until they are tender. Season with salt and pepper. Set aside.

2

Cook the Filet Mignon

Season the filet mignon with salt, black pepper, and fresh herbs. In a skillet, heat 1 tablespoon of olive oil over high heat. Sear the filets for about 3-4 minutes on each side for medium-rare, or until your desired doneness. Remove from skillet and let rest.

3

Sauté the Shrimp

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the U-12 shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Season with salt and pepper.

4

Plate the Dish

On each plate, place a portion of the sautéed Brussels sprouts, top with the rested filet mignon, and arrange the sautéed shrimp around. Drizzle with herb demi-glace before serving.