¼ cup butter
¼ cup cream or whole milk
Salt & pepper to taste
Optional garnish: chopped chives or green onions
For the Sunny-Side-Up Eggs:
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2–4 eggs (1–2 per plate)
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Butter or oil for frying
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Salt & pepper to taste
For the Asparagus:
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½ bunch asparagus, trimmed
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1 tbsp olive oil
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Salt & pepper
For the Pan Sauce (optional but recommended):
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¼ cup beef or chicken broth
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1 tbsp butter
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1 tbsp Worcestershire sauce
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Pan drippings (from steak or shrimp)
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Splash of white wine or lemon juice (optional)
Instructions
Step 1: Make the Garlic Herb Butter
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In a small bowl, mix softened butter, minced garlic, parsley, salt, and lemon zest or Dijon.
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Form into a log using plastic wrap and chill until firm.
(Tip: This can be made ahead and stored in the fridge for up to a week.)
Step 2: Prepare Mashed Potatoes
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Boil potatoes in salted water until fork-tender (about 12–15 minutes).
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Drain, return to pot, and mash with butter and cream until smooth.
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Season with salt and pepper. Cover to keep warm.
Step 3: Roast or Sauté Asparagus
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Toss asparagus in olive oil, season with salt and pepper.
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Roast at 425°F for 10–12 minutes or sauté in a pan until tender-crisp. Set aside.
Step 4: Cook the Filet Mignon
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Pat steaks dry and season generously with salt and pepper.
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Heat a cast iron or heavy skillet over high heat. Add olive oil.
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Sear steaks 2–3 minutes per side until nicely browned.
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Lower heat, add butter, garlic, and herbs. Baste steaks with melted butter for another 2–3 minutes or until desired doneness (130°F for medium rare).
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Rest steaks 5–10 minutes before slicing or serving.
Step 5: Cook the Shrimp
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In the same pan or a clean skillet, add olive oil or butter.
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Sauté garlic for 30 seconds, then add shrimp. Season with salt, pepper, and lemon juice.
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Cook shrimp 1–2 minutes per side until pink and opaque. Remove from heat.
Step 6: Fry the Eggs
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In a nonstick skillet, melt a bit of butter over medium heat.
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Crack in eggs carefully and cook until whites are set but yolks remain runny.
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Season with salt and pepper. Remove from pan.
Step 7: Make a Quick Pan Sauce (Optional)
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Deglaze your steak or shrimp pan with broth and a splash of wine or lemon juice.
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Stir in Worcestershire and finish with a tablespoon of butter.
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Simmer 2–3 minutes until slightly thickened. Strain if desired.
️ Assembly
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Spoon mashed potatoes onto one side of the plate and top with a pat of garlic herb butter.
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Arrange grilled steak and nestle shrimp around it.
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Add sunny-side-up eggs and roasted asparagus.
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Drizzle warm pan sauce over the shrimp and around the plate.
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Finish with chopped chives or fresh herbs.
Tips & Variations
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Don’t overcook the shrimp — they only need a couple minutes.
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Swap filet mignon for ribeye or strip steak if desired.
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Add crushed red pepper flakes for a spicy kick to the shrimp.
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Use Cauliflower Mash for a lower-carb option.
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The compound butter also works beautifully melted on vegetables or toast.
Final Thoughts
This Surf & Turf plate is all about balance and indulgence. The tender filet, buttery shrimp, and creamy mashed potatoes come together with just the right amount of richness, comfort, and elegance. Whether you’re making this for a holiday brunch, an anniversary dinner, or simply treating yourself — this dish is meant to impress, satisfy, and celebrate good food.
