Surf & Turf Recipe
Recipe information
Make Surf & Turf in just 1h 15m. Two baked stuffed shrimp & sliced beef tenderloin. Served with au gratin potatoes and vegetables.
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Ingredients
Beef Tenderloin
Baked Stuffed Shrimp
Au Gratin Potatoes
Vegetables
Finishing & Serving
Beef Tenderloin
1. Preheat and season
Preheat oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels. Rub all over with 2 tbs olive oil. Mix the minced garlic, chopped thyme, chopped rosemary, 1 tbs butter, 1 tsp kosher salt and 1/2 tsp black pepper and press onto the surface of the tenderloin.
2. Sear
Heat a heavy ovenproof skillet over high heat until smoking. Add the tenderloin and sear 2 minutes per side, including the ends, until well-browned all around.
3. Roast
Transfer the skillet to the preheated oven. Roast 12–18 minutes for medium-rare (internal temp 125–130°F / 52–54°C), depending on thickness. Use a probe thermometer for accuracy.
4. Rest and slice
Remove beef from oven, transfer to a cutting board and tent loosely with foil. Reserve 1/4 cup pan juices for serving. Let rest 10–12 minutes, then slice into 1/2" thick medallions to serve.
Baked Stuffed Shrimp
5. Prepare stuffing
Preheat oven to 400°F (200°C) (can be done concurrently with beef if timing allows). In a bowl, combine 1/2 cup crab meat (pick through for shells), 1/2 cup panko, 2 tbs grated Parmesan, 1 tsp minced shallot, 1 tbs chopped parsley, 1 tsp lemon zest, 2 tbs mayonnaise, 1/2 tsp Dijon, 1/4 tsp paprika, 1 tbs melted butter, 1/4 tsp salt and 1/4 tsp black pepper. Gently fold until cohesive but not soggy.
6. Stuff shrimp
Lay the butterflied shrimp flat on a baking sheet. Spoon about 1 to 1 1/2 tablespoons of the crab mixture onto the back of each shrimp and press gently to adhere.
7. Bake
Brush a little melted butter on top of the stuffing. Bake in the 400°F oven for 8–10 minutes, or until shrimp are opaque and stuffing is golden on top. If the beef requires the higher oven temperature, you can move the shrimp to the 425°F oven for the final 1–2 minutes to brown, watching closely so they don't overcook.
8. Finish
Remove from oven and let rest 1–2 minutes. Keep warm until plating.
Au Gratin Potatoes
9. Preheat and prepare dish
If not already at 400–425°F from other components, preheat oven to 400°F (200°C). Butter a small baking dish (about 1 quart) with the 1 tsp softened butter.
10. Assemble
In a saucepan over medium heat, combine 1 cup heavy cream, 1/2 cup milk and 1 tsp minced garlic. Heat until just simmering; remove from heat. Layer half of the thinly sliced potatoes in the dish, sprinkle with 1/2 cup grated Gruyère, a pinch of salt and pepper, then add the remaining potato slices. Pour the warm cream mixture evenly over the potatoes. Top with the remaining Gruyère and 1/4 cup grated Parmesan. Grate a little nutmeg over top, if using.
Vegetables
12. Steam or roast
Toss broccoli florets and baby carrots with 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. For a quick finish, steam lightly for 4–5 minutes until bright and just tender. Alternatively, roast on a sheet at 400°F for 10–12 minutes until tender-crisp and lightly browned.
13. Finish
Squeeze the 1/4 lemon wedge over the vegetables just before serving to brighten flavors.
Finishing & Plating
14. Plate
On each plate, place a portion of au gratin potatoes (about 1/2 cup). Fan 3–4 slices of rested beef tenderloin beside the potatoes. Arrange 4 stuffed shrimp on top or beside the beef. Add a spoonful of steamed or roasted vegetables.
15. Sauce & garnish
Drizzle 1–2 tablespoons of the reserved pan juices or warm beef au jus over the sliced beef. Sprinkle chopped fresh parsley over the shrimp and beef. Serve immediately.
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