SURF & TURF WITH CREAMY PEPPERCORN SAUCE
(Serves 2)
INGREDIENTS
1. For the Steak (Filet Mignon)
2 filet mignon steaks (about 170–200g each)
1 tbsp olive oil
1 tbsp butter
Salt and black pepper
1 garlic clove, smashed
1 sprig fresh thyme or rosemary
2. For the Shrimp
6–8 large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp paprika
Salt & pepper
1 tsp lemon juice
3. For the Creamy Peppercorn Sauce
1 tbsp crushed black peppercorns
1 tbsp butter
1 small shallot, minced
½ cup beef broth
¼ cup heavy cream
1 tbsp brandy or white wine (optional but recommended)
Salt to taste
4. For the Mashed Potatoes
3 large potatoes, peeled and cubed
3 tbsp butter
½ cup warm milk or cream
Salt & pepper
5. For the Sautéed Vegetables
1 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes)
1 tbsp olive oil
Salt & pepper
Optional herbs: thyme or parsley
INSTRUCTIONS
STEP 1 — Make the Mashed Potatoes
Boil potatoes in salted water until soft (12–15 minutes).
Drain, mash, and add butter + warm milk/cream.
Season with salt and pepper.
Keep warm.
STEP 2 — Cook the Vegetables
Heat olive oil in a pan.
Add vegetables and sauté 3–5 minutes.
Season with salt, pepper, and herbs.
Set aside.
STEP 3 — Cook the Shrimp
Toss shrimp with oil, paprika, salt, pepper, and lemon juice.
Heat a pan and sear shrimp 1–2 minutes per side until pink.
Remove and keep warm.
STEP 4 — Sear the Steaks
Pat steaks dry and season with salt and pepper.
Heat olive oil in a skillet over high heat.
Add steaks and sear 2–3 minutes per side for medium-rare (adjust to preference).
Add butter, garlic, and herbs; baste steaks for 1 minute.
Remove and let rest 5 minutes.
STEP 5 — Make the Peppercorn Sauce
In the same pan, melt butter and add minced shallots.
Cook until soft.
Add crushed peppercorns and deglaze with brandy or wine (optional).
Add beef broth and reduce for 2–3 minutes.
Pour in heavy cream and simmer until thickened.
Adjust salt as needed.
STEP 6 — Assemble the Plate
Place mashed potatoes in the center.
Add the steak on top.
Pour creamy peppercorn sauce generously over the steak and potatoes.
Arrange sautéed vegetables on the side.
Top the steak with grilled shrimp.
Sprinkle with fresh parsley.
TIPS
For medium-rare steak, pull at 54–55°C (129–131°F).
Sauce thickens more as it cools; don’t over-reduce.
Shrimp cooks extremely fast—avoid overcooking to keep them juicy.