Best 6 Surf N Turf Dinner Recipes

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A surf 'n' turf dinner is a delectable culinary experience that combines the best of both worlds—the succulent flavors of seafood and the hearty richness of meat. Whether you're a seafood enthusiast or a meat lover, this perfect combination of land and sea is sure to tantalize your taste buds and leave you craving for more. With endless possibilities for recipes, cooking techniques, and ingredient combinations, the options for creating a memorable surf 'n' turf dinner are truly boundless. So, let's dive into a world of culinary delights and explore the art of crafting the ultimate surf 'n' turf dinner that will make your taste buds sing!

Let's cook with our recipes!

SURF & TURF



Surf & Turf image

For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

2 garlic cloves, minced
2 teaspoons plus 2 tablespoons olive oil, divided
1/4 cup minced fresh parsley
3 tablespoons chopped green onions
2 tablespoons minced fresh thyme
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup butter, softened
1 cup soft bread crumbs
1/4 cup butter, melted
4 lobster tails (8 to 10 ounces each)
4 beef tenderloin steaks (4 ounces each)
4 teaspoons coarsely ground pepper

Steps:

  • In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

Nutrition Facts : Calories 793 calories, Fat 52g fat (26g saturated fat), Cholesterol 355mg cholesterol, Sodium 1289mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 69g protein.

SURF 'N' TURF DINNER



Surf 'n' Turf Dinner image

Beef and seafood make a tantalizing twosome in this classic entree from Coleen Gonring of Brookfield, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 teaspoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil, divided
1 tablespoon butter, divided
2 tablespoons beef broth
8 uncooked medium shrimp (about 1/4 pound), peeled and deveined
2 teaspoons minced fresh parsley
2 beef tenderloin steaks (6 ounces each and 1-1/2 to 2 inches thick)

Steps:

  • In a small skillet, saute the onion and garlic in 1-1/2 teaspoons oil and 1-1/2 teaspoons butter until tender. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes. Stir in parsley. Cut a pocket in each steak; place three shrimp in each pocket. Cover remaining shrimp and broth mixture; keep warm., In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium), turning once. Top with reserved shrimp and broth mixture.

Nutrition Facts : Calories 606 calories, Fat 50g fat (20g saturated fat), Cholesterol 171mg cholesterol, Sodium 227mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

CAJUN SURF AND TURF



Cajun Surf and Turf image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h25m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons black pepper
2 tablespoons kosher salt
1 teaspoon cayenne pepper
6 tablespoons butter, at room temperature
1 beef tenderloin, trimmed (about 4-inch diameter)
2 pounds jumbo shrimp (size 12), deveined and shells removed
4 whole small red onions, halved and sliced
4 whole green bell peppers, seeded, halved and sliced
4 whole red bell peppers, seeded, halved and sliced
12 cloves garlic, minced
1 cup white wine
1 cup low-sodium chicken broth, plus more if needed
1/2 cup heavy cream

Steps:

  • Preheat the oven to 475 degrees F.
  • For the seasoning: Combine the garlic powder, paprika, black pepper, salt and cayenne.
  • For the surf and turf: Rub 1 tablespoon of the butter over the tenderloin then sprinkle lightly with the Cajun seasoning. Place in the oven for approximately 25 to 30 minutes.
  • After about 25 minutes check the tenderloin; you want a temperature of 120 to 125 degrees F on a meat thermometer for medium rare to rare. Remove the tenderloin from the oven and rest it for 10 to 15 minutes.
  • In another skillet, add 3 tablespoons of the butter and heat to melt. Throw in the onions, green peppers and red peppers, then cook until golden brown and colored, but still somewhat crisp, a couple of minutes. Add the garlic and cook around for 30 to 45 seconds. Remove the veggies to a plate.
  • Heat the same skillet over high heat, and then pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the skillet to deglaze. Reduce the heat to medium-low heat and pour in the cream, stirring or whisking constantly. Cook the sauce until the cream starts to thicken the mixture, a few minutes. Taste and adjust the seasoning as needed.
  • Add the cooked vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes.
  • Next add the remaining 2 tablespoons butter to a skillet and melt the butter over high heat. Throw the shrimp into the skillet and sprinkle them lightly with some of the remaining Cajun seasoning. Cook the shrimp until opaque and deep golden brown with some dark brown parts. Remove from the skillet and set aside.
  • Serve the veggies and shrimp in their skillets and the tenderloin on a platter.

SURF AND TURF FOR TWO



Surf and Turf for Two image

This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.

Provided by Staci

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 45m

Yield 2

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon finely minced onion
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dried parsley
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
⅛ teaspoon freshly ground black pepper
12 medium shrimp, peeled and deveined
2 (4 ounce) filet mignon steaks
2 teaspoons olive oil
1 teaspoon steak seasoning

Steps:

  • Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
  • Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
  • Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 2.7 g, Cholesterol 165.9 mg, Fat 35.2 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 12.2 g, Sodium 925.6 mg, Sugar 0.7 g

SURF AND TURF FOR TWO



Surf and Turf for Two image

Provided by Food Network Kitchen

Time 50m

Yield 2 servings

Number Of Ingredients 14

1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 jumbo shrimp, peeled and deveined (tails intact)
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
2 teaspoons chopped fresh thyme, plus 2 to 3 sprigs
Freshly ground pepper
6 slices pancetta (about 2 ounces)
1 10-ounce piece beef tenderloin, trimmed
Sea salt
8 asparagus spears
1 tablespoon unsalted butter

Steps:

  • Make the herb oil: Pulse the parsley, chives and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.)
  • Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta. Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside. Snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt. Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes. Transfer to a cutting board to rest while you cook the shrimp.
  • Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes. Slice the beef into 4 pieces. Serve with the shrimp, herb oil and asparagus.

SURF N TURF DINNER



Surf N Turf Dinner image

Beef and seafood make a tantalizing twosome in this classic entree from Coleen Gonring of Brookfield, Wisconsin.

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 8

2 teaspoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil, divided
1 tablespoon butter, divided
2 tablespoons beef broth
8 medium (blank)s medium shrimp - peeled and deveined
2 teaspoons minced fresh parsley
2 (6 ounce) beef tenderloin steaks, 1 1/2 to 2 inches thick

Steps:

  • In a small skillet, saute the onion and garlic in 1-1/2 teaspoons oil and 1-1/2 teaspoons butter until tender. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes. Stir in parsley. Cut a pocket in each steak; place three shrimp in each pocket. Cover remaining shrimp and broth mixture; keep warm.
  • In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium), turning once. Top with reserved shrimp and broth mixture.

Nutrition Facts : Calories 622.5 calories, Carbohydrate 1.1 g, Cholesterol 172.5 mg, Fat 52.1 g, Fiber 0.1 g, Protein 35.5 g, SaturatedFat 20.5 g, Sodium 208.6 mg, Sugar 0.2 g

### **Summary** The article "Surf 'n' Turf Dinner: The Ultimate Date Night Meal" provides a detailed guide to creating an unforgettable date night experience with a delicious and indulgent Surf 'n' Turf dinner. The menu includes mouthwatering Filet Mignon, succulent Lobster Tails, and a variety of tantalizing sides that elevate the meal to a truly special occasion. ### **Key Cooking and Dining Recommendations:** * Select high-quality ingredients for the Filet Mignon and Lobster Tails to ensure the best possible flavors and textures. * Cook the Filet Mignon to your desired don\#ness according to the guide provided in the article. * Prepare the Lobster Tails by splitting and grilling them, or by steaming them for a more classic approach. * Enhance the flavors of the Filet Mignon and Lobster Tails with a simple yet flavorful seasoning of salt, crushed red peppers, and granulated or fresh minced roasted Garlic. * For a visually appealing and delicious side dish, roast a medley of Brussel Sprouts, Carrots, and Red Potatoes with melted butter, salt, and rosemary. * Serve the Surf 'n' Turf dinner with a glass of Pinot Noir or Chardonnay to create a perfect pairing of flavors. ### **Conclusion** From selecting the finest ingredients to mastering the art of cooking the Filet Mignon and Lobster Tails, this detailed guide offers all the necessary steps to create an intimate and memorable date night experience. With its focus on simplicity, elegance, and the use of fresh, high-quality ingredients, the Surf 'n' Turf dinner presented in this article sets the stage for a truly special evening. By following the provided instructions and recommendations, you can impress your loved one with a culinary masterpiece that showcases your culinary skills and sets the perfect ambiance for a delightful and intimate date night.

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