Surf And Turf Recipe
petite filet and sautéed rock shrimp with tomato, roasted garlic, smashed potatoes and demi-glace
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Surf and Turf
Method
Preparation
- 1
- 2
- 3
Prepare the Tomato
Chop the tomato into small pieces and set aside.
Cooking the Surf and Turf
- 4
Cook the Petite Filet
Season both sides of the filet mignon with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the filets and cook for 4-5 minutes on each side for medium-rare. Remove from pan and cover with foil to keep warm.
- 5
Sauté the Rock Shrimp
In the same skillet, add another tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the rock shrimp and cook for about 3-4 minutes until they turn pink. Add the roasted garlic and chopped tomato, stirring to combine. Cook for an additional 2 minutes.
- 6
Prepare the Demi-Glace
In the same skillet, pour the demi-glace over the shrimp mixture. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
Plating
- 7
Serve the Dish
On a plate, place a generous scoop of smashed potatoes. Top with the petite filet mignon, followed by the sautéed rock shrimp and demi-glace. Garnish with fresh parsley.
