Best 5 Surf And Turf With Warm Mushroom Salad Recipes

Tantalize your taste buds with the delectable Surf and Turf with Warm Mushroom Salad, a harmonious blend of succulent seafood and tender steak, complemented by an earthy and aromatic mushroom salad. Dive into the culinary journey of this delightful dish, featuring a juicy lobster tail and tenderloin medallion, perfectly cooked to your preference. Savor the rich flavors of the lobster, enhanced by a luscious garlic butter sauce, while the tenderloin tantalizes with its savory juices. Experience the symphony of textures as you indulge in the succulent seafood and tender steak, each bite a testament to the harmonious union of land and sea. Accompanying this delightful duo is a warm mushroom salad, a medley of earthy flavors and textures. Fresh mushrooms, carefully sautéed to perfection, mingle with a medley of roasted cherry tomatoes, baby spinach, and a tangy vinaigrette dressing, creating a symphony of flavors that complement the Surf and Turf. Embark on this culinary adventure and indulge in a dish that promises an unforgettable dining experience.

Here are our top 5 tried and tested recipes!

SURF AND TURF: SCALLOPS AND FILET MIGNON IN MUSHROOM CREAM SAUCE

Surf and Turf: Scallops and Filet Mignon in Mushroom Cream Sauce image

Here's a perfect date-night surf-and-turf menu you can cook together. We like scallops for the "surf" element instead of the usual lobster; they're a cinch to cook up if you use a hot pan with very little fat. We add well-seasoned steaks given a fast sear for juiciness and topped with a versatile, savory mushroom sauce. Asparagus makes the perfect quick-and-elegant side.

Provided by Jet Tila

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 26

Ingredients

Two 8-ounce filet mignons, about 1 inch thick
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil or canola oil
2 cloves garlic, unpeeled and smashed
4 sprigs fresh thyme
4 sprigs fresh rosemary
2 tablespoons unsalted butter
2 tablespoons unsalted butter
2 1/2 cups cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
1 clove garlic, unpeeled
1/4 cup dry white wine
1/4 cup chicken broth
3/4 cup heavy cream
1 teaspoon fresh thyme leaves
2 teaspoons olive oil
1 pound asparagus, ends trimmed
1 clove garlic, unpeeled
1 lemon
Kosher salt and freshly ground black pepper
1/4 cup rice flour or all-purpose flour
8 to 10 dry sea scallops (see Cook's Note)
Kosher salt and freshly ground black pepper
2 teaspoons canola oil

Steps:

For the perfect filet mignon: Preheat the oven to 375 degrees F. Heat a 10- to 12-inch cast-iron skillet over high heat for 2 to 3 minutes.
Pat the steaks dry with paper towels. Combine the sugar, salt and pepper in a small bowl. Sprinkle the mixture over all sides of the steaks and drizzle with oil.
Place the steaks in the hot skillet and sear until GBD (golden, brown and delicious), 1 to 2 minutes. Flip the steaks with tongs. Add the garlic cloves, thyme and rosemary to the skillet. Place the pan in the oven and roast until the steaks reach the desired doneness, 6 to 10 minutes for medium-rare; an instant-read thermometer inserted in the center of a steak should register 125 degrees F for medium-rare, 135 degrees F for medium and 145 degrees F for medium-well.
Remove the skillet from the oven and add the butter. As the butter melts, baste it over the steaks and herbs. Cover the steaks loosely with foil and rest for 5 to 10 minutes.
For the mushroom cream sauce: Heat a large skillet over high heat until hot, 1 to 2 minutes. Swirl in the butter until melted. Add the mushrooms and season with a healthy pinch of salt and pepper. Grate the garlic over the mushrooms with a rasp grater. Stir occasionally until the mushrooms release liquid, about 3 minutes. Stir in the wine and scrape the bottom of the skillet. Cook until the pan is almost bone dry, 2 to 3 minutes longer.
Stir in the broth, cream and thyme. Lower the heat until the sauce simmers. Season with salt and pepper and simmer until the sauce is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Set aside.
For the asparagus with lemon and garlic: Heat a large skillet over high heat until very hot, 1 to 2 minutes. Swirl in the oil. Add the asparagus and cook for 30 seconds. Grate the garlic and lemon zest over the asparagus with a rasp grater. Cook, stirring occasionally, until the edges of the asparagus start to brown but the spears are still crisp, about 3 minutes longer.
Sprinkle the asparagus with a fat pinch of salt and pepper. Cut the lemon in half and squeeze the juice of half over the asparagus. Stir and season with more salt and pepper if desired.
For the seared sea scallops: Heat a large cast-iron skillet over high heat until very hot, 2 to 3 minutes. Place the flour on a plate. Use paper towels to dry the scallops well. Season them with salt and pepper, then lightly coat them on all sides with flour.
Add the oil to the skillet and swirl to coat the entire pan. Carefully place the scallops in the hot skillet. Let them sear without disturbing them until browned on the bottom, 1 to 2 minutes. Flip and cook until warm in the middle, about 1 minute longer. Transfer the scallops to a paper towel-lined plate until ready to serve.
To serve, place a steak whole or sliced on each plate. Arrange the scallops and some of the asparagus on each plate. Smother the steak with the mushroom sauce and serve.

SURF AND TURF FOR TWO

Surf and Turf for Two image

This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.

Provided by Staci

Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes

Time 45m

Yield 2

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon finely minced onion
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dried parsley
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
⅛ teaspoon freshly ground black pepper
12 medium shrimp, peeled and deveined
2 (4 ounce) filet mignon steaks
2 teaspoons olive oil
1 teaspoon steak seasoning

Steps:

Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 2.7 g, Cholesterol 165.9 mg, Fat 35.2 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 12.2 g, Sodium 925.6 mg, Sugar 0.7 g

SURF AND TURF: STEAK AND SHRIMP RECIPE

Surf And Turf: Steak And Shrimp Recipe image

Make your own surf and turf with garlic butter at home! The classic steak and shrimp recipe is perfect for special occasions or date nights in.

Provided by Maya Krampf

Categories Main Course

Time 20m

Number Of Ingredients 10

Ingredients

6 tbsp Unsalted butter ((salted, or add salt to taste; softened))
2 cloves Garlic ((minced))
1/2 tsp Fresh parsley ((chopped))
1/2 tbsp Fresh rosemary ((chopped))
1/2 tbsp Fresh thyme
4 6-oz Sirloin steaks ((about 1/2 to 1 inch thick))
1 tbsp Olive oil
1/2 tbsp Sea salt
1/2 tsp Black pepper
12 oz Medium shrimp ((fresh, or frozen and thawed, peeled and deveined))

Steps:

In a small bowl, mash together the butter, garlic rosemary, thyme and parsley. Store in the fridge until ready to use.
If possible, take the steaks out of the fridge 30 minutes before cooking, to let them come to room temperature.
Brush steaks on both sides with olive oil. Season both sides generously with salt and pepper, patting to help the seasonings stick.
Heat a cast iron grill pan over medium-high heat for 2-3 minutes, until very hot.
Add the steaks and cook for 4-5 minutes, until browned on the bottom. Flip and cook for 2-7 minutes, until done to your liking.* Rare: 120 degrees (49 degrees C), 1-2 minutes* Medium Rare: 130 degrees (54 degrees C), 2-4 minutes* Medium: 140 degrees (60 degrees C), 4-6 minutes* Medium Well: 150 degrees (66 degrees C), 6-8 minutes* Well Done: 160 degrees (71 degrees C), 8-10 minutes
Remove the steaks from the pan. Cover to let them rest and keep them warm.
Turn off heat. Wait for the pan to stop smoking, then lightly wipe down the pan if it has any pieces left.
With the heat off but while the pan is still hot, add 2 tablespoons of garlic butter in smaller chunks. (Reserve the rest of the garlic butter for the steaks later.) Move the butter pieces around as they melt, so that the melted butter coats the pan evenly.
Once butter melts, turn on heat to medium. Quickly add the shrimp in a single layer. Cook for 1-3 minutes per side, until opaque and golden.
Serve steaks with a pat (1 tablespoon) of garlic butter on top. Serve shrimp alongside the steaks, with garlic butter from the pan poured over them, and a squeeze of lemon, if desired.

Nutrition Facts : Calories 594 kcal, Carbohydrate 1 g, Protein 52.8 g, Fat 40.9 g, SaturatedFat 11.6 g, Cholesterol 260.1 mg, Sodium 1685.5 mg, Fiber 0.2 g, Sugar 0.1 g, ServingSize 1 serving

SURF AND TURF STUFFED MUSHROOMS

Surf and Turf Stuffed Mushrooms image

Crab meat from the sea plus spinach and mushrooms from the land combine with four cheeses to make these delicious mushrooms. Use 10-12 large mushrooms for a meal or 20-24 small ones as appetizers.

Provided by BearsFanJeff

Categories Crab

Time 45m

Yield 10-12 mushrooms

Number Of Ingredients 11

Ingredients

10 -12 large mixed mushrooms
10 ounces frozen chopped spinach
1/2 cup red onion, finely diced
2 teaspoons garlic powder
2 tablespoons olive oil
4 ounces cream cheese, softened
3 ounces cheddar cheese spread
2 -4 ounces feta cheese
1/4 cup grated parmesan cheese
3 tablespoons breadcrumbs
1 lb imitation crabmeat

Steps:

Remove stems from mushrooms. Scoop out insides to form a shell.
Thaw and drain spinach.
In a medium bowl, mix spinach, red onions, garlic powder and olive oil.
Add all four cheeses and bread crumbs. Mix until thoroughly combined.
Tear crab meat into pieces. Gently fold crab into spinach and cheese mixture.
Spoon into mushrooms and mound generously on top.
Bake on a cookie sheet at 350 degrees for 20-25 minutes.
Serve and enjoy!

SURF AND TURF SALAD

Surf and Turf Salad image

I came up with this recipe as a healthy way to have surf and turf. It has everything you love about surf and turf in a nutritious and filling salad.

Provided by katdi

Categories Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces round steaks, marinated
4 ounces imitation crabmeat
1 carrot, cut in rounds
1/2 small red onion, diced
1/3 cucumber, sliced thinly
1/2 medium red pepper, diced
8 button mushrooms, sliced
5 cups green leaf lettuce, washed, torn and dried
5 -6 pickled banana pepper rings, chopped (optional)
2 tablespoons lime juice
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
3 drops hot sauce (I use Franks)
3 -5 dashes garlic salt
1 tablespoon Worcestershire sauce
1/2 cup motts Clamato juice (or you can use tomato)
salt and pepper

Steps:

Mix all marinade ingredients together in dish you will be marinating steak inches Make sure you taste before adding raw steak and season to your liking.Marinade steak at least four hours.
Broil steak 3-4 inches from element for 6-8 minutes per side or until desired doneness. While steak is cooking combine all your vegetables and imitation crab in a big bowl.
Remove from oven and let rest 5 minutes. Cut steak on diaganol into this strips. Arrange on top of salad.
Top with your favourite fat free salad dressing. I use Kraft fat free Ranch.

Nutrition Facts : Calories 324.4, Fat 6.1, SaturatedFat 1.8, Cholesterol 76.5, Sodium 971, Carbohydrate 31.6, Fiber 5.2, Sugar 9.9, Protein 38.2

Tips:

To achieve the perfect sear on your steak, ensure your skillet or griddle is very hot before adding the meat.
Allow your steak to rest for a few minutes before slicing to allow the juices to redistribute throughout the meat.
Use a variety of mushrooms for the salad, such as cremini, shiitake, and oyster mushrooms, to add different flavors and textures.
Don't overcrowd the skillet when cooking the mushrooms. Give them enough space to brown properly.
Use a flavorful vinaigrette dressing for the salad, such as one made with olive oil, balsamic vinegar, and fresh herbs.
Garnish the surf and turf with fresh herbs, such as parsley, chives, or cilantro, for a pop of color and flavor.

Conclusion:

This surf and turf recipe is a special occasion meal that is sure to impress your guests. The perfectly cooked steak and lobster are complemented by the warm mushroom salad, creating a delicious and satisfying dish. Whether you're celebrating a special occasion or just want to enjoy a luxurious meal, this surf and turf recipe is a great choice.