Steak and Shrimp Surf and Surf

Steak and Shrimp Surf and Surf

from lowcarbmaven.com
50 min
2 servings

Steak And Shrimp Surf And Turf - petite filet mignon topped with shrimp scampi in a garlic butter sauce and served with creamy spinach and artichoke. This super easy dinner is sure to impress.

Ingredients

  • 2 x 4 ounce filet mignon, ((1-inch thick))
  • 1 tbsp olive oil ((divided use))
  • salt and pepper
  • 4 ounces Philadelphia cream cheese, (softened)
  • 1 cup Monterey Jack cheese
  • 8 ounces frozen spinach, (thawed and squeezed dry)
  • 1 x 13.75 ounce can quartered artichoke hearts ((8.5 oz dry weight))
  • 1 tbsp butter
  • 1/4 cup onion, minced
  • 1 tsp garlic, minced
  • 1 tsp red wine vinegar
  • 1/4 tsp white pepper
  • 6 medium shrimp, (remove shell)
  • salt and pepper
  • 2 tsp olive oil
  • 1 tsp garlic, minced
  • 2 tbsp butter
  • 1 tbsp white wine
  • 1 tsp lemon juice
  • 1 tbsp parsley, minced
  • 6 ounces asparagus, (trimmed )
  • 1 tbsp water
  • salt and pepper to taste

Directions

  1. 1

    Place a non-stick pan over medium heat. When hot, add butter, onion and garlic, cooking until softened. Add the remaining ingredients and stir until the cheeses have melted and the spinach artichoke dip has heated through. Thin with water if you'd like. Adjust seasonings with salt and pepper. When cool, refrigerate. Can be made several days ahead. Heat and stir before serving. Makes 3 cups with 1/2 cup per serving.

  2. 2

    Trim the asparagus by cutting off 1 inch off of the bottoms and peeling the last 3 inches with a vegetable peeler. If the asparagus is thin, bend one spear and it will break where it is tender. Use it to cut the rest of the asparagus to length. Place the asparagus in a microwave safe dish with 1 tbsp water and cover with cling film. (Alternately, the asparagus can be steamed on the stove or roasted in the oven before serving.)

  3. 3

    Have the ingredients for the shrimp scampi chopped and ready. Drain the shrimp on a paper towel, then place on a plate and season with salt and pepper. 

  4. 4

    Remove the steaks from the refrigerator at least 20-30 minutes before cooking. Rub the exterior surface with about 1 tsp of oil, then season liberally with salt and pepper. Remember: protein loves salt. 

  5. 5

    Place a non-stick skillet over medium heat. When hot, add the olive oil and tilt to coat the bottom of the pan. Add the shrimp when the oil shimmers. Cook the shrimp until opaque about 1/2 way up (1 1/2 - 2 minutes). Turn the shrimp over and coik another 1 1/2-2 minutes. 

  6. 6

    Steam the asparagus for 1/2-2 minutes. Drain.

  7. 7

    Divide the steak, shrimp, asparagus and between two plates. Measure 1/2 cup each of the spinach artichoke dip, saving the rest for another day. Spoon the garlic butter over the steak and asparagus. Enjoy.