Surf and turf
Our recipe for surf and turf offers you the best of land and sea, with juicy beef fillet and spiced prawns cooked in a buttery pan sauce. The cream gathers up all the flavours from the pan, creating a silky-smooth finish. Hasselback potatoes or golden wedges make a fitting companion, rounding off a meal that feels right at home at relaxed weekends as well as more festive gatherings.
Ingredients
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500 g
Beef (steak fillet)
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1 tsp
Salt
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Freshly ground black pepper
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750 g
Prawns with shells (around 150g per person)
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1 tsp
Paprika powder
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1 tsp
Chilli flakes
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1 tsp
Onion powder
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¼ tsp
Cayenne pepper
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300 ml
Double cream
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2 tbsp
Lobster stock
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30 g
Butter
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30 g
Watercress
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To serve
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600 g
Hasselback potatoes or potato wedges
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Instructions
Hassle back potato
Recommended information
Serving suggestion
Find the best meat and shellfish
When choosing a beef fillet, look for a deep red colour with a fine, even grain. The surface should be slightly moist with no brown spots or uneven patches. For prawns, choose ones that feel firm to the touch and have a clean, briny smell. The shells should look glossy and intact. If they appear dry, brittle, or discoloured, they are no longer fresh.
Sear the beef and quick-fry the prawns
Beef fillet needs a short, hot sear to keep it tender and juicy. Cook it for 2–3 minutes on each side to form a golden crust. This timing will give you a medium-rare finish. If you prefer it cooked closer to medium, extend the searing by 1 minute on each side. Prawns only need a quick fry at high heat, around 1–2 minutes per side, until they turn pink and firm. Remove them as soon as they are cooked through to keep them tender.
Storing leftover surf and turf
Once the beef and prawns have cooled, pop them into an airtight container and keep them in the fridge. They will stay fresh for up to 2 days. You can also freeze the beef and prawns separately if you want to store them for longer, and they will keep well for up to 2 months. When you are ready to enjoy them again, let them thaw in the fridge overnight.
FAQ: Questions about surf and turf
Explore our helpful answers to common questions below to discover what makes surf and turf such a classic.
What is surf and turf?
Surf and turf is a meal that combines seafood and red meat on the same plate. Prawns, lobster, or other shellfish are usually paired with beef, but other meats like lamb or pork can also be used.
Can surf and turf be prepared without a grill?
Of course! Surf and turf can easily be prepared without a grill. In fact, in this recipe, both the beef fillet and the prawns are cooked in a frying pan. A hot pan gives the beef a golden crust and cooks the prawns quickly while keeping them tender. You could also use a griddle pan if you want those characteristic grill marks. The beef can be finished in the oven after searing if needed, but the prawns are best cooked quickly in a pan to keep them succulent.
What is the origin of surf and turf?
The origin of surf and turf dates back to the 1960s in North America, where it became popular in steakhouses and fine dining restaurants. It was considered a luxurious meal, combining two expensive ingredients on one plate. Although it first gained popularity on the West Coast of the United States, it quickly spread to other regions and remains a classic combination today.
Nutritional values
Nutritional value, per
2287 Kcal
| Fibre | 14.5 gram fibers |
| Protein | 150.2 gram |
| Fat | 138.6 gram |
| Carbohydrates | 110.9 gram |
Enjoy our impressive surf and turf recipe
There are meals that make a showstopping entrance the moment they are served, and surf and turf is certainly one of them. It looks magnificent with the plump beef fillet and the stunning prawns that take on a coral shade, thanks to the seasoning and the heat of the pan. It is an American steakhouse favourite, so present it as such. Embrace the impressive appearance and serve it whenever you are looking for an unforgettable meal.
Rich beef fillet and delicate prawns
Our surf and turf boasts rich beef fillet flavours and well-seasoned prawns with hints of the ocean. The deep, savoury beef delivers the robust part of the meal. Naturally, we sear the meat to form a golden crust on the outside to match the soft and buttery centre once cooked. Slice into it, and gaze at the perfect pink meat and succulent, melt-on-your-tongue texture.
Though naturally delicate and sweet, the prawns pick up a sharp edge from the seasoning. Coated in paprika and onion powder, they carry a gentle warmth, while the cayenne pepper and chilli flakes give them a steady heat.
It is the savoury beef that gives the mouthful weight and richness, and it is the prawns that lift it with their sweet, spiced warmth – this is a favourite across generations for a reason.
Coated in a rich, creamy sauce
This rich surf and turf sauce gathers up all the flavour left in the pan – the seared beef juices, the butter, and the traces of fried spices – and folds them into a rich, glossy finish. Double cream gives the sauce a thick, silky body and a delicate sweetness that clings to the beef and prawns with ease. A splash of lobster stock offers a gentle sweetness and a light briny edge that ties the sauce naturally to the prawns.
Serve with your favourite potato side
The sides for surf and turf are up to you, but we have to admit, we especially love serving it with a generous helping of potatoes. Hasselback potatoes offer a crisp finish on the outside and stay soft and fluffy inside, making them a perfect match for the rich beef and creamy sauce. Potato wedges work just as well, with their thicker, golden crust and tender middle. With more pieces on the plate, they are easy to pick up and perfect for scooping up the sauce and meaty juices left behind.
If you want to expand your potato horizons, creamy mashed potatoes provide a smooth base that soaks up the lobster sauce generously, while skinny chips are lighter and bring a bit more crisp spirit to the dinner table.
However, do not end with the potatoes. Serve it alongside a fresh salad for that juicy crunch of the vegetables. For instance, a kale salad with white cheese gives a sharp, tangy bite, while a cucumber and red onion salad tossed with vinegar brings a cooling freshness. Another brilliant option is a simple tomato salad with chopped herbs and a squeeze of lime for a juicy lift against the richness.
A symphony of land and sea
Surf and turf has been a favourite on American steakhouse menus since the 1960s, combining savoury flavours of meat with the delicate side of the sea. The name says it all: "surf" for the seafood and "turf" for the land, a playful way to capture the best of both worlds on one plate. With our recipe for surf and turf, you can bring those familiar flavours and a bit of steakhouse spirit straight to your own kitchen, so plate it up and enjoy!
Make the dish your own
There are endless options to put your own spin on surf and turf by switching up the main ingredients. If you want to swap the prawns, lobster tails are a luxurious option, with a firm, slightly sweet meat, while scallops are more delicate, providing a soft texture and an almost milky sweetness once seared. If you prefer fish, thin slices of monkfish give a meaty, mild flavour that still ties in naturally with the richness of the beef.
If you want a different taste, you can easily swap the beef fillet for other cuts. Filet mignon keeps the tenderness but offers a more compact, slightly finer texture. Sirloin gives a meatier chew with a stronger, fuller beef taste, while ribeye offers a fattier, juicier bite with a melting mouthfeel once cooked.
You can also marinate the beef before cooking to layer in even more flavour; a simple marinade of garlic, black pepper, and soy sauce gives a sharp warmth, an earthy spice, and a salty tang. If you want to season the seafood as well, a quick mix of lemon juice, olive oil, and chopped herbs delivers a fresh brightness.
