The fridge was almost bare last Saturday night (since we don't do our weekly grocery shopping until Sunday), except for a small tenderloin steak which was not enough for two, and a few leftover mushrooms from our Chinese Hot Pot dinner that weekend. It was the start of something, but I just wasn't sure what. But I like the challenge of using leftovers, especially when it turns into something fantastic (if I do say so myself) like this dish.
After digging around a little, I had a promising pile of ingredients on the counter: a half bag of shrimp from the freezer, a few of the smaller tomatoes I picked from my parents' garden, some sushi rice, the last of the homemade lemon basil butter, some fresh parsley, and of course the steak.
Beef and seafood translates into... Surf and Turf! A delightful combination which gives you the best of both worlds of land and sea.
I started the rice first, which I won't actually give you a recipe for, because it was a little bit of an experiment. I had intended it to be just rice tossed with sauteed mushrooms and some seasoning, but because it was sticking to the pot too much as it was cooking (which I suppose is what I get for using sushi rice which is supposed to be sticky), I kept adding more liquid (which is the process for making risotto, at which I won't pretend to be an expert). It didn't quite become risotto, but it was also much creamier than rice, so I'm not sure what I would call it. But it was tasty! Definitely a happy accident. So make rice the way you prefer - really any version of rice or risotto will be great as a foundation for this dish. Google could give you much more authoritative instructions on cooking risotto than I could in my limited risotto-making experience.
Tomatoes don't need much done to them to be delicious, so I simply quartered them, drizzled them with olive oil, and roasted them until they were warm and soft, then sprinkled them with salt, pepper and parsley.
Season the tenderloin simply and sear on each side until it's a perfect medium rare.
And cook the shrimp directly in a creamy white wine sauce for a succulent flavor.
Put it all together in a pretty presentation and you'll have a completely amazing dinner!
Tenderloin Steak and Creamy Shrimp Surf 'n' Turf
- 8 ounces tenderloin, 1 1/2 inch thick
- 3/4 pound raw shrimp, cleaned, peeled and deveined
- 1/2 cup heavy cream (or substitute fat free half 'n' half or whole milk)
- 1/4 cup white wine
- 1 tablespoon flour
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon garlic powder
- 2-3 small tomatoes
- salt and pepper
- olive oil
- 1 cup cooked rice
In a medium skillet, whisk together the cream, white wine and flour. Bring to a simmer over medium heat, then reduce to medium low. Add the parsley and garlic powder and season with salt and pepper. Taste and adjust seasoning if needed. Add the shrimp and cook, stirring occasionally until the shrimp are cooked through and the sauce is thick enough to coat a spoon.
Quarter the tomatoes and place on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast in the oven at 350 for about 10 minutes.
Heat a cast iron skillet over medium high heat. Season the steak with salt and pepper. Cook the steak for 4-5 minutes on one side, then turn and cook for another 4-5 minutes. During this process, we also basted the steak with a little of the lemon basil butter for added flavor and richness. Let the meat rest on a cutting board for 5 minutes before slicing.
Once all the elements are ready, put it all together, starting with the rice. Scoop the rice onto each plate. Thinly slice the steak against the grain, and lay on top of the rice. Add the tomatoes. Top everything with the creamy shrimp and white wine sauce. Sprinkle with additional parsley or a squeeze of lemon juice, if desired.