Surf and Turf for Two: Steak and Shrimp Recipe

Recipe Summary

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: 566 kcal

Ingredients

Filet Mignon

• 2 x 4-ounce filet mignons (about 1-inch thick)
• 1 tablespoon olive oil (divided use)
• Salt and pepper

Spinach Artichoke Dip (make ahead — makes 6 servings; use 2 servings)

• 4 ounces cream cheese, softened
• 1 cup Monterey Jack cheese
• 8 ounces frozen spinach, thawed and squeezed dry
• 13.75 ounce can quartered artichoke hearts (use drained weight as listed)
• 1 tablespoon butter
• 1/4 cup onion, minced
• 1 teaspoon garlic, minced
• 1 teaspoon red wine vinegar
• 1/4 teaspoon white pepper

Shrimp Scampi

• 6 medium shrimp per serving, peeled
• Salt and pepper
• 2 teaspoons olive oil
• 1 teaspoon garlic, minced
• 2 tablespoons butter
• 1 tablespoon white wine
• 1 teaspoon lemon juice
• 1 tablespoon parsley, minced

Steamed Asparagus

• 6 ounces asparagus, trimmed
• 1 tablespoon water (for steaming)
• Salt and pepper to taste

Instructions

Spinach Artichoke Dip (make ahead, about 8 minutes)

1. Heat a non-stick pan over medium heat. Add butter, onion and garlic and cook until softened.
2. Add cream cheese, Monterey Jack, spinach and artichokes. Stir until the cheeses melt and the mixture is heated through. Thin with a little water if needed and season to taste.
3. Cool, refrigerate and reheat before serving. Makes about 3 cups (1/2 cup per serving used for this meal).

Asparagus (prepare in advance; steam 2–3 minutes)

1. Trim woody ends and peel the lower 3 inches if desired. Place asparagus in a microwave-safe dish with 1 tablespoon water and cover, or steam on the stove until just tender.

Preparation

1. Have all shrimp scampi ingredients prepped and the shrimp drained and patted dry; season with salt and pepper.
2. Reheat the spinach artichoke dip gently in a microwave-safe bowl with a splash of water or in a small pot over low heat.
3. Remove steaks from the refrigerator 20–30 minutes before cooking. Rub each with about 1 teaspoon olive oil and season generously with salt and pepper.

Cook Filet Mignon (about 10–15 minutes)

1. Heat a heavy skillet over medium-high. Add remaining olive oil and when it shimmers, add the steaks. Sear without moving for about 4 minutes, flip and cook another 4 minutes (adjust time for thickness and desired doneness).
2. Remove steaks to a plate, cover loosely with foil and let rest for several minutes.

Shrimp Scampi (about 8 minutes)

1. In a non-stick skillet over medium heat, add olive oil. When hot, add shrimp and cook until opaque about halfway up (1½–2 minutes). Flip and cook another 1½–2 minutes. Remove shrimp to a plate.
2. Reduce heat to medium-low. Add butter and garlic; cook briefly. Add wine and lemon juice and simmer until the alcohol aroma dissipates. Stir in parsley, return shrimp to the pan and cover lightly to keep warm.

Assembly

1. Steam asparagus until tender, drain and season.
2. Divide steaks, shrimp and asparagus between two plates. Spoon 1/2 cup spinach artichoke dip on each plate and drizzle the garlic-butter sauce from the shrimp over the steaks. Serve immediately.