Description
Surf and Turf with Shrimp and Hollandaise Sauce
A Luxurious Fusion of Land and Sea!
Treat yourself to this exquisite dish combining tender steak, succulent shrimp, and a velvety hollandaise sauce—a true feast for special occasions!
Ingredients:
For the Steak:
2 ribeye or filet mignon steaks
2 tablespoons olive oil
Salt and black pepper to taste
For the Shrimp:
8 large shrimp, peeled and deveined
1 tablespoon butter
1 teaspoon garlic, minced
Salt and paprika to taste
For the Hollandaise Sauce:
3 egg yolks
½ cup unsalted butter, melted
1 tablespoon lemon juice
Salt and cayenne pepper to taste
For the Garnish:
Fresh parsley, chopped
Instructions:
Cook the Steak:
Season the steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat.
Cook the steaks for 4-5 minutes per side for medium-rare, or to your desired doneness. Let rest for 5 minutes.
Sauté the Shrimp:
In the same skillet, melt butter and sauté garlic until fragrant. Add shrimp, season with salt and paprika, and cook for 2-3 minutes per side until pink and cooked through.
Prepare the Hollandaise Sauce:
In a heatproof bowl, whisk egg yolks and lemon juice. Place over a pot of simmering water (double boiler method) and whisk until thickened.
Gradually drizzle in melted butter while whisking continuously. Season with salt and cayenne pepper. Remove from heat.
Assemble the Dish:
Place the steak on a plate and top with sautéed shrimp. Drizzle hollandaise sauce generously over the top.
Garnish and Serve:
Sprinkle fresh parsley on top and serve immediately. Pair with mashed potatoes or steamed vegetables for a complete meal!
Pro Tip: For an extra touch, serve with a glass of chilled white wine or a rich red to complement the flavors!
Enjoy this Surf and Turf with Shrimp and Hollandaise Sauce—a decadent meal that’s sure to impress!
Step-by-Step Guide
Follow this detailed sequence for perfect execution. First, bring your steaks to room temperature for 30 minutes and pat the shrimp dry. Start the hollandaise sauce first, as it can be kept warm. For the sauce, ensure the simmering water does not touch the bottom of the bowl and whisk vigorously until the yolks are pale and thick (ribbon stage) before slowly adding the butter. Cook the steak, then let it rest under a foil tent. Use the steak’s resting time to quickly sauté the shrimp in the same pan, capturing all the flavorful fond. Finally, assemble immediately on warmed plates.
Serving Suggestions
Plate this luxurious dish on pre-warmed plates to keep everything hot. Classic pairings include creamy mashed potatoes, roasted asparagus, or a simple arugula salad with a lemon vinaigrette to cut the richness. For beverages, a full-bodied Chardonnay complements the hollandaise, while a Cabernet Sauvignon stands up to the steak. For a non-alcoholic option, sparkling water with lemon is refreshing.
How-to Summary
In summary: 1) Make hollandaise sauce via double boiler. 2) Cook seasoned steak to desired doneness and rest. 3) Sauté shrimp in the steak skillet with butter, garlic, and paprika. 4) Assemble by placing steak on plate, topping with shrimp, and draping with hollandaise. 5) Garnish with parsley and serve immediately.
Frequently Asked Questions
Can I make the hollandaise sauce ahead of time?
It’s best served fresh, but you can keep it warm for up to an hour in a thermos or over barely warm water. Reheating directly can cause it to break.
What if my hollandaise sauce breaks or curdles?
You can often save it! Remove from heat, whisk a tablespoon of hot water in a clean bowl, then slowly whisk the broken sauce into it. The extra water can re-emulsify it.
Can I use a different cut of steak?
Absolutely. While ribeye and filet are classic, New York strip or even a high-quality sirloin will work beautifully. Adjust cooking time based on thickness.
How do I know when the shrimp are cooked perfectly?
Shrimp are done when they turn opaque and pink and form a loose “C” shape. An overcooked shrimp forms a tight “O” and becomes rubbery.
Is there a shortcut for the hollandaise?
Yes, you can use a blender. Blend yolks and lemon juice, then slowly drizzle in hot melted butter while blending. It’s more forgiving but slightly less velvety.
Common Mistakes to Avoid
- Adding butter too quickly to the hollandaise: This is the primary cause of a broken sauce. Drizzle it in a slow, steady stream while whisking constantly.
- Overcooking the steak after resting: Remember it continues to cook (carryover cooking) while resting. Remove it from the pan just before it reaches your desired doneness.
- Crowding the shrimp in the pan: Cook in a single layer to ensure they sear properly instead of steaming.
- Using cold ingredients for the sauce: Have your melted butter hot and your eggs at room temperature to help with emulsification.
- Serving on cold plates: This causes the hollandaise to congeal and the dish to cool too quickly.
Conclusion
Mastering this Surf and Turf dish is a rewarding culinary achievement that turns any dinner into a celebrated event. By understanding the techniques behind a stable hollandaise, perfectly cooked protein, and thoughtful assembly, you can confidently create a restaurant-quality masterpiece at home. The harmony of rich steak, sweet shrimp, and tangy, buttery sauce is an unforgettable indulgence. With this comprehensive guide, you’re equipped to avoid pitfalls and impress your guests with a flawless, decadent meal.