Best Surf N Turf Tenderloin Recipes

SURF AND TURF SKEWERS

Steps:

• Preheat a grill or grill pan to medium-high heat.
• Cut the steak and lobster tail meat into 1-inch chunks. Alternating between steak and lobster, skewer the meat onto four 12-inch skewers (about 4 pieces of steak and 3 pieces of lobster on each skewer); set aside.
• To make the spice rub, mix together the salt, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, black pepper and thyme in a small bowl.
• Drizzle or brush the skewers with the olive oil. Lightly sprinkle the skewers with the spice rub.
• Grill the skewers, brushing them with the melted butter and turning about every minute, until the lobster is cooked through and the steak is rare, 4 to 5 minutes total. Allow to rest for 5 to 7 minutes before enjoying.

SURF AND TURF STEAK TACOS WITH TOMATILLO-AVOCADO SALSA

Steps:

• For the steak: Marinate the flank steak in the tiger sauce, lime juice, orange juice and garlic. Grill for 5 minutes per side. Rest for 10 minutes before slicing against the grain into thin slices.
• For the halibut: Combine the lime juice, olive oil, garlic, jalapeno and some salt and pepper in a bowl. Add the halibut, turning to coat. Cover and marinate in the refrigerator. Grill for 3 to 6 minutes per side, depending on thickness -- the halibut will flake when done. Cut into small pieces.
• For the tomatillo-avocado salsa: In a blender, combine the tomatillos, jalapenos, avocado, onion, lime juice, olive oil, cilantro, agave and 1 teaspoon each salt and pepper. Blend until completely smooth. Set aside.
• For the jalapeno-lime slaw: Add the cabbage, cilantro and jalapenos to a large bowl. In a smaller bowl, stir together the mayonnaise, olive oil, lime juice, garlic powder and some salt and pepper. Toss the cabbage with dressing to taste.
• To serve: Begin plating with a corn tortilla. Add a little less than 1/4 cup of slaw, top with a few pieces of halibut, a tablespoon or so of the salsa and a few slices of steak. Finish with crumbled feta, sliced radishes, if using, and a lime wedge.

SURF & TURF

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.

SURF AND TURF FOR TWO

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.

"SURF AND TURF" BEEF TENDERLOIN WITH MUSHROOM AND ASPARAGUS RAGOUT AND LOBSTER MASHED POTATOES

Steps:

• Heat the olive oil in heavy, large skillet over high heat. Sprinkle the beef with salt and pepper. Sear the beef in the skillet for 3 to 4 minutes on each side. Remove from the skillet and let rest. Add the butter and mushrooms to the same skillet and saute until the mushrooms are browned, about 4 minutes. Then, add the shallots, garlic and thyme, and saute for 2 minutes. Add the Beef Reduction to the mushrooms and bring to a boil. Reduce the heat to medium-high and simmer until slightly thickened, about 5 minutes. Add the asparagus and parsley. Season with salt and pepper. Divide the Lobster Mashed Potatoes among 4 plates. Arrange the beef fillets on the top of the potatoes. Spoon the mushroom and asparagus ragout over the beef and serve.
• Preheat the oven to 450 degrees F. Brush a heavy, large roasting pan with olive oil. Place the shank pieces in the prepared pan. Scatter the carrots and onions around the shanks. Roast until the meat is brown, about 25 minutes. Transfer the meat and vegetables to a heavy, large saucepan. Place the roasting pan over medium heat. Add the red wine and stir 1 minute, scraping up any browned bits, and then add to the meat and vegetables. Add the beef broth, 4 cups water and thyme sprigs. Bring to a boil, reduce the heat to medium and simmer until the liquid is reduced to 2 cups, about 3 hours. Strain the broth. Chill uncovered until cool, then cover and keep chilled.
• Cook the lobster in a large saucepan of boiling salted water until just opaque in the center, about 7 minutes. Transfer the lobster to a work surface and cool slightly. Remove the lobster meat from the shell. Cut the meat into 1-inch pieces. Bring 1/3 cup milk to a simmer in a medium saucepan. Add the lobster meat and set aside. Add the potatoes to a large pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes, return to the pot and mash. Add the butter and the remaining milk. Mix together well. Add the lobster mixture to the mashed potatoes. Season the potatoes with salt and pepper.

CAJUN SURF AND TURF

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-N-TURF TENDERLOINS

Steps:

• In a large skillet, saute onion& garlic in 1 tablespoon each of olive oil& butter.
• Add broth, cook& stir 1 minute, then add parsley.
• Make a lengthwise slit 3/4 of the way through each steak& place 3 shrimp in each pocket.
• Add remaining oil& butter to the skillet& warm over medium heat.
• Add steaks and cook until meat reaches desired doneness (about 10 minutes for medium) turning once halfway through cooking time.