"His and Hers" Surf and Turf

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Picture of "His and Hers" Surf and Turf Recipe Photo: "His and Hers" Surf and Turf Recipe
Rated 4 stars out of 5
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  • Read 7 Reviews
Total Time:
1 hr 15 min
Prep
15 min
Cook
1 hr 0 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

Directions

For the filet sauce:

  • 1 tablespoon minced shallots
  • 1 cup red wine
  • 1 teaspoon freshly chopped thyme leaves
  • 1 tablespoon butter

For the shrimp sauce:

  • 1 cup white wine
  • 3 tablespoons butter
  • 2 teaspoons minced chives

Preheat oven to 425 degrees F.

In a saucepan, over medium heat, simmer 4 cups of chicken stock until reduced by half.

In a large saute pan, heat 1 tablespoon of the olive oil over high heat until hot but not smoking.

Season the filets mignons with salt and pepper and add to the hot pan. Sear on both sides until browned nicely, about 2 to 3 minutes on each side, and transfer to oven for about 3 to 4 minutes for rare, 5 to 6 minutes for medium. Remove from oven and let rest.

Drain excess oil from the pan and return to medium heat; add the shallots and saute briefly; add the red wine and thyme and simmer for 1 minute. Add the chicken stock and continue simmering to reduce to 1 cup; remove from heat and swirl in butter. Season with salt and pepper, to taste.

In another large saute pan over high heat, heat the remaining olive oil until hot but not smoking. Season the shrimp with salt and pepper. Saute the shrimp for about 2 minutes on each side and remove from the pan to a plate.

Drain any excess oil from the pan and return to the stove. Deglaze with the white wine and reduce by 1/2. Slowly add butter, stirring to emulsify; finish with the chives. Season with salt and pepper, to taste.

To serve. On each plate arrange 1 filet and 2 shrimp, spoon about 1 tablespoon of the red wine sauce on the filet and spoon about 1 tablespoon of the white wine sauce over the shrimp. Serve warm.

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Newest Ratings and Reviews

Read all 7 reviews

  • on December 31, 2011

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    The first time I made it, it was a little difficult but tasted great. I find that sometimes it is more fun to cook with someone else anyway.

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  • on August 21, 2009

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    Love Michael, but have a suggestion--it doesn't do any good to tell us how long to cook a piece of meat unless you tell us how thick a piece of meat to buy.

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  • on May 05, 2008

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    What more can I say...SCRUMPTIOUS! Really easy to make, especially with the help of my "Sous Chef" / girlfriend ; The shrimp was so tasty it could have made a meal on its own.

    I would disregard those reviewers that did not like the shrimp sauce. I think they need to go back to "Cooking 101." Everything turned out to perfection and the filet was orgasmic!!

    people found this review Helpful.
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