Jul 14 2026
Restaurants›Zody's 19th Hole›Surf & Turf Recipe

Surf & Turf Recipe

Inspired by Zody's 19th Hole
Time1h 15m
Serves2

Two baked stuffed shrimp & sliced beef tenderloin. Served with au gratin potatoes and vegetables.

Jump to Recipe

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.

Beef Tenderloin

Baked Stuffed Shrimp

Au Gratin Potatoes

Vegetables

Finishing & Serving

Method

Beef Tenderloin

  1. 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. 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. 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. 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

  1. 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.

  2. 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.

  3. 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.

  4. 8

    Finish

    Remove from oven and let rest 1–2 minutes. Keep warm until plating.

Au Gratin Potatoes

  1. 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.

  2. 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.

  3. 11

    Bake

    Cover with foil and bake 30 minutes. Remove foil and bake an additional 15–20 minutes until potatoes are tender and top is bubbling and golden-brown. Let rest 5 minutes before serving.

Vegetables

  1. 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.

  2. 13

    Finish

    Squeeze the 1/4 lemon wedge over the vegetables just before serving to brighten flavors.

Finishing & Plating

  1. 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.

  2. 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.

More from Zody's 19th Hole