Surf & Turf Omelet Recipe
Shaved tenderloin with a shrimp & crawfish cheddar omelet served with cream cheese grits with gouda
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Ingredients
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Omelet
Tenderloin
Cream Cheese Grits
Method
Omelet
- 1
Prepare the Omelet Filling
In a skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp and crawfish to the skillet, seasoning with salt and black pepper. Cook for about 3-4 minutes until the shrimp are pink and cooked through. Remove the skillet from heat and set aside.
- 2
Cook the Omelet
In a bowl, whisk together the eggs, salt, and black pepper. Heat the same skillet over medium heat and pour in the egg mixture. Cook until the edges begin to set, then add the shrimp and crawfish mixture, followed by the shredded cheddar cheese. Fold the omelet in half and cook until fully set, about 2-3 minutes.
Tenderloin
- 3
Cook the Tenderloin
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add minced garlic and sauté for 1 minute. Add the shaved beef tenderloin, seasoning with salt and black pepper. Cook for about 3-4 minutes until browned and cooked to your desired doneness. Remove from heat and let it rest.
Cream Cheese Grits
- 4
Prepare the Grits
In a pot, bring 4 cups of water to a boil. Gradually whisk in the grits and reduce the heat to low. Cook, stirring frequently, until the grits are thickened, about 20-25 minutes. Stir in the cream cheese, gouda cheese, and salt until melted and smooth.
