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Steak And Shrimp Surf And Turf
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Steak and Shrimp Surf and Surf

Steak And Shrimp Surf And Turf - petite filet mignon topped with shrimp scampi in a garlic butter sauce and served with creamy spinach and artichoke. This super easy dinner is sure to impress.
Course Dinner
Cuisine American
Keyword steak and seafood, surf and turf
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Calories 566kcal

Ingredients

Filet Mignon

  • 2 x 4 ounce filet mignon, (1-inch thick)
  • 1 tablespoon olive oil (divided use)
  • salt and pepper

Spinach Artichoke Dip (Make ahead - 6 servings, use 2)*

  • 4 ounces Philadelphia cream cheese, softened
  • 1 cup Monterey Jack cheese
  • 8 ounces frozen spinach, thawed and squeezed dry
  • 1 x 13.75 ounce can quartered artichoke hearts (8.5 oz dry weight)
  • 1 tablespoon butter
  • ¼ cup onion, minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon white pepper

Shrimp Scampi

  • 6 medium shrimp, remove shell
  • salt and pepper
  • 2 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • 2 tablespoon butter
  • 1 tablespoon white wine
  • 1 teaspoon lemon juice
  • 1 tablespoon parsley, minced

Steamed Asparagus (prepare in advance, steam before serving)

  • 6 ounces asparagus, trimmed
  • 1 tablespoon water
  • salt and pepper to taste

This is a 2 pan recipe.

Instructions

Spinach Artichoke Dip: (make ahead) (8 minutes)

  • Place a non-stick pan over medium heat. When hot, add butter, onion and garlic, cooking until softened. Add the remaining ingredients and stir until the cheeses have melted and the spinach artichoke dip has heated through. Thin with water if you'd like. Adjust seasonings with salt and pepper. When cool, refrigerate. Can be made several days ahead. Heat and stir before serving. Makes 3 cups with ½ cup per serving.

Asparagus: (prepare in advance) (steam 2-3 minutes)

  • Trim the asparagus by cutting off 1 inch off of the bottoms and peeling the last 3 inches with a vegetable peeler. If the asparagus is thin, bend one spear and it will break where it is tender. Use it to cut the rest of the asparagus to length. Place the asparagus in a microwave safe dish with 1 tablespoon water and cover with cling film. (Alternately, the asparagus can be steamed on the stove or roasted in the oven before serving.)

Preparation:

  • Have the ingredients for the shrimp scampi chopped and ready. Drain the shrimp on a paper towel, then place on a plate and season with salt and pepper. 
  • Put the Spinach artichoke dip in a microwave safe bowl and ready to reheat (or in a small pot on the stove with 1 tablespoon of water to reheat on medium-low). Remove the asparagus from the fridge and have ready to cook.

Filet Mignon: (10-15 minutes)

  • Remove the steaks from the refrigerator at least 20-30 minutes before cooking. Rub the exterior surface with about 1 teaspoon of oil, then season liberally with salt and pepper. Remember: protein loves salt. 
  • Place a heavy bottomed skillet over medium heat. When hot, add the remaining 2 teaspoon of oil and swirl the pan to coat the surface. If the pan is large, you may need more oil. When the oil shimmers, add the steaks and don't move for 4 minutes. Gently work a spatula under the steaks and flip cooking for another 4 minutes. The time will vary depending on the thickness of the steaks and how cold they are. (See cooking chart linked in post.)
  • Remove the steaks to a plate and cover loosely with foil to rest.

Shrimp Scampi: (8 minutes)

  • Place a non-stick skillet over medium heat. When hot, add the olive oil and tilt to coat the bottom of the pan. Add the shrimp when the oil shimmers. Cook the shrimp until opaque about ½ way up (1 ½ - 2 minutes). Turn the shrimp over and coik another 1 ½-2 minutes. 
  • Remove shrimp to a plate, turn the heat to down to medium-low and add the butter and garlic. Cook for 1 minute. Add the wine and lemon juice, cooking until the alcohol smell in the wine burns off. Stir in the parsley, remove from the heat and add the shrimp back to the pan, covering lightly with foil.

Asparagus:

  • Steam the asparagus for ½-2 minutes. Drain.

Assembly:

  • Divide the steak, shrimp, asparagus and between two plates. Measure ½ cup each of the spinach artichoke dip, saving the rest for another day. Spoon the garlic butter over the steak and asparagus. Enjoy.

Notes

*The spinach artichoke dip is great on top of or stuffed into chicken or pork. It's also great eaten with crackers or spread on pizza dough.
Nutrition Facts
Steak and Shrimp Surf and Surf
Amount Per Serving
Calories 566 Calories from Fat 342
% Daily Value*
Fat 38g58%
Carbohydrates 10g3%
Fiber 3g13%
Protein 41.5g83%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 566kcal | Carbohydrates: 10g | Protein: 41.5g | Fat: 38g | Fiber: 3g