"His and Hers" Surf and Turf Recipe

Name: "His and Hers" Surf and Turf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock; 2 tablespoons extra-virgin olive oil, divided; 4 (4-ounce) filet mignon; Sea salt, preferably gray salt and freshly ground black pepper; 8 large (10/20 count) shrimp, shell on, deveined; 1 tablespoon minced shallots; 1 cup red wine; 1 teaspoon freshly chopped thyme leaves; 1 tablespoon butter; 1 cup white wine; 3 tablespoons butter; 2 teaspoons minced chives

Servings: persons

4 cups chicken stock
2 tablespoons extra-virgin olive oil, divided
4 (4-ounce) filet mignon
Sea salt, preferably gray salt and freshly ground black pepper
8 large (10/20 count) shrimp, shell on, deveined
1 tablespoon minced shallots
1 cup red wine
1 teaspoon freshly chopped thyme leaves
1 tablespoon butter
1 cup white wine
3 tablespoons butter
2 teaspoons minced chives

1
Preheat oven to 425 degrees F.
2
In a saucepan, over medium heat, simmer 4 cups of chicken stock until reduced by half.
3
In a large saute pan, heat 1 tablespoon of the olive oil over high heat until hot but not smoking.
4
Season the filets mignons with salt and pepper and add to the hot pan.
5
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.
6
Remove from oven and let rest.
7
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.
8
Add the chicken stock and continue simmering to reduce to 1 cup; remove from heat and swirl in butter.
9
Season with salt and pepper, to taste.
10
In another large saute pan over high heat, heat the remaining olive oil until hot but not smoking.
11
Season the shrimp with salt and pepper.
12
Saute the shrimp for about 2 minutes on each side and remove from the pan to a plate.
13
Drain any excess oil from the pan and return to the stove.
14
Deglaze with the white wine and reduce by 1/2.
15
Slowly add butter, stirring to emulsify; finish with the chives.
16
Season with salt and pepper, to taste.
17
To serve.
18
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.
19
Serve warm.

762

kcal

Calories

Fat

123

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups chicken stock, 2 tablespoons extra-virgin olive oil, divided, 4 (4-ounce) filet mignon, Sea salt, preferably gray salt and freshly ground black pepper, and more.

Yes, "His and Hers" Surf and Turf falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"His and Hers" Surf and Turf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions