Oh yes! Surf ‘n’ turf

surf n turfOh yes! Surf ‘n’ turf: There is nothing more American than to enjoy a plate full fillet steak with garlic shrimp most commonly referred to as a ‘surf ‘n’ turf’. In terms of Italian food, ‘surf ‘n’ turf’ could be described as an extremely distant cousin to mountain and sea dishes … sort of. 

The surf ‘n’ turf is an extravaganza of meat and fish. When eaten out at a local restaurant, it will often be the most expensive item on the menu. Many surf ‘n’ turf combinations will be created from the best cuts of meat often beef steaks, and giant shrimp or lobster – the best shell fish that money can reasonably buy.

The term surf ‘n’ turf may have originated along the Atlantic coast of America during the 1960s to help restaurants advertise the range of food available on their menus. Wherever it came from, the term is still used today. In fact, it is so successful a term that the Australians invented their own. There, our fillet steak with garlic and shrimp would be referred to as a ‘beef ‘n’ reef’.

Ingredients: Serves 4

  • 2 teaspoons olive oil
  • 4 x 220 g fillet steaks
  • Salt, to taste
  • 16 shrimp, shelled, deveined, tails intact
  • 20 grams butter
  • 3 cloves garlic, crushed
  • 60 mls white wine (alternatively 60 mls beef stock)
  • 240 mls cream
  • 1 tablespoon cornflour
  • ¼ teaspoon ground white pepper
  • 2 tablespoons parsley, finely chopped

surf n turf

  1. Heat half the oil in a non-stick frying pan over medium high heat.
  2. Season the steaks with salt and cook for 4-5 minutes each side. (Be sure to seal the edges of the steak as well.) Cooking time will depend on how thick the steaks are and how you like them cooked.
  3. Remove from the pan and keep warm under foil.
  4. Heat remaining oil in the same pan and cook shrimp 1-2 minutes or until just cooked through. Remove from the pan and set aside.
  5. Lower the heat to medium and add butter and garlic to the pan; cook gently until soft.
  6. Stir in wine and cook for a further minute. Add cream and pepper and cook for a further 1-2 minutes.
  7. Dissolve cornflour in a little water and stir into the sauce to thicken, a little at a time, until desired consistency.
  8. Cook for 3-4 minutes until thickened and the cornflour has cooked out. Taste and adjust seasoning.
  9. Toss the shrimp and parsley into the sauce and heat gently until warm through.
  10. To serve, place steaks onto each dinner plate and top each with 4 shrimp and a good dollop of cream sauce.

in english, Main meals

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Previous Entries Cervo in pentola Next Entries Baklava

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.