Sunday Surf & Turf
Simple, quality ingredients makes this splurge of a meal worth it!
This is definitely a decadent meal, and one that’s a bit pricier than normal, but it’s worth it! We don’t have our boys this weekend since they’re hanging with grandma and grandpa so I figured it was probably the best time to make this since this type of meal to feed 5 would get costly very quickly. I make this for birthdays and special occasions on request so it’s a tried and true recipe. It sounds fancy but it’s extremely simple to throw together.
Using really good quality ingredients like Extra Virgin Olive Oil and Butter makes a huge difference and adds so much flavor. A note on the butter: I love butter, I use a lot of butter, and I’d likely use more if I wasn’t concerned about my long-term cholesterol health. That being said, I’m generous with it in this recipe since you’ll use it to baste everything! Try this recipe out and I hope you enjoy just as much as we do!
Ingredients (serves 3-4)
Olive Oil
Butter to taste (I used a lot because I love butter)
2 Center cut tenderloins (size of your choice)
1 Pound shrimp
Coarse Salt to taste
Fresh Cracked Pepper to taste
1 Shallot, thinly sliced
2 Garlic Cloves, crushed
2 whole garlic cloves
Juice of 1 fresh lemon
1/4 cup white wine (optional)
Freshly Grated Pecorino Romano to taste (optional) way you tell your story online can make all the difference.
Directions for the steak
Preheat oven to 375 degrees
Heat cast iron pan over medium high heat
Add 2 turns of the pan with Extra virgin olive oil & 2 tablespoons of butter
Add 2 whole garlic cloves & half of the shallots (can add fresh herbs here if you’d like as well -rosemary would be great!)
Season stake to taste on all sides as the pan heats with the ingredients
Sear steak on all sides to develop a nice crust
Add 2 to 4 more tablespoons of butter once all sides are seared. Baste the steaks and then throw in the oven to cook until to your liking (I usually do about 10-15 minutes depending on thickness for a a medium rare doneness)
Baste steak halfway through cooking using the juices and butter in the pan
Let rest on a pan or the plate you’ll be using to eat on when done under foil and get ready to re-use that cast iron!
You can cook just about any steak this way and it’ll turn out juicy and flavorful every time!
Directions for the shrimp
While your steak is resting, put your cast iron on medium heat.
Season shrimp with coarse salt and cracked pepper and add to pan
Add white wine & lemon juice (you can add a small pad of butter here if you’d like!)
As shrimp start to curl, turn over and then turn the heat off – they’ll continue to cook in the hot pan (you don’t want them over cooked and chewy)
Add your freshly grated cheese on top (optional)
That’s it! You’re done! Serve it up with your choice of sides and enjoy!
