And again my favorite food. Surf n Turf – Filet Mignon and Tiger Shrimp – Probably if someone told me to write down all my favorite meals, I would need a whole day. I am a hobby eater, that is sure. Sometimes wondering, if it wouldn’t be much easier to eat everything no matter how the taste and visual condition is. ”Surf and turf” my husband taught me, I never heard about it before. But indeed a combination of seafood and stake made me really curious. So basically Surf & Turf is a restaurant term for a main course that consists of a piece of meat and a portion of seafood.
The name has probably origin along the Atlantic Coast of the United States. The “surf” in the title refers to seafood, usually lobster or prawns. “Turf” stands for any grass-fed land animal, but mostly means beef in the form of steak. The meat is usually grilled and coming together with a rich sauce. Seafood of your choice may be boiled, grilled, fried, or baked. In my recipe, I went for a filet mignon and tiger shrimp.
How to prepare the best filet mignon?
The basis of success is obviously high-quality meat, so choose carefully. The best way to cook it is the classic way, so you will only need olive oil, pepper, and salt. Take your steak out of the fridge, dry (never wash, it would soak up water). The ideal filet mignon has 200 gram/ 7 ounces and is approx. 5 cm / 2 inches high. Brush your steak with oil from all sides, just a little bit, to prevent it from burning. Season both sides generally with salt and pepper and let it rest for a while. Never put a steak on a skillet directly from the fridge. Meat would get a temperature shock and would get tough in the result. Half an hour on a room temperature will be enough before putting on a pan.
I recommend preparing the steak on a skillet, preferably on a heavy one, which can keep the same temperature while cooking. The skillet needs to be preheated before putting the steak on it. When smoke comes up, the skillet is ready. Do you hear the sizzle? That is how it should be. You should hear this sizzle during the whole cooking time. Do not stir into the meat, don’t turn it around. In the meantime preheat oven to 200°C / 390 degrees. Turn the filet after 2-3 minutes. Use only kitchen tongs, if you stir it with a fork, the precious juice which is hidden inside the steak will run out. Cook another 2-3 minutes. Now you need to brown also the sides of the meat. This phase doesn’t need longer than two minutes in total. Time to put your filet in the oven for seven minutes. Before serving, let it rest for 3-4 minutes.
- 2 filet mignon
- 4 tiger prawns
- 3 garlic cloves minced
- 2 tablespoon olive oil
- 80 gram / 3 ounces butter
- salt, pepper
- Remove the head and clean the Tiger prawns.
- Preheat olive oil in a non-stick skillet, add two garlic cloves finely chopped when the oil shimmers and cook for 30 seconds.
- Add shrimp, put salt and pepper and cook about 1- 1 1/2 minute, turn the shrimp over and cook another 1-1 1/2 minute. Remove the Tiger Shrimp to a plate and turn the heat to medium-low and add the butter and rest garlic. Cook until butter melted.
- Cook the filet mignon as instructed above.
- Serve for example with zoodles (noodles made out of zucchini). For the whole recipe click here.
- Bon appetit!