A luxurious and satisfying dish that brings together tender filet mignon, juicy shrimp, velvety mashed potatoes, vibrant vegetables, and a rich, aromatic peppercorn sauce. This surf and turf combination is perfect for a special dinner, yet simple enough to prepare at home.

Why You’ll Love This Recipe

This dish offers the perfect harmony of flavors and textures. The filet mignon delivers buttery tenderness, the shrimp adds a savory seafood touch, and the creamy peppercorn sauce ties everything together with bold, refined richness. Paired with smooth mashed potatoes and colorful sautéed vegetables, it creates a complete, restaurant-worthy meal. Each component is easy to prepare, making this an impressive yet approachable recipe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the steak
2 filet mignon steaks (170–200 g each)
1 tbsp olive oil
1 tbsp butter
Salt and black pepper
1 garlic clove, smashed
1 sprig fresh thyme or rosemary

For the shrimp
6–8 large shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp paprika
Salt and pepper
1 tsp lemon juice

For the creamy peppercorn sauce
1 tbsp crushed black peppercorns
1 tbsp butter
1 small shallot, minced
1/2 cup beef broth
1/4 cup heavy cream
1 tbsp brandy or white wine (optional)
Salt to taste

For the mashed potatoes
3 large potatoes, peeled and cubed
3 tbsp butter
1/2 cup warm milk or cream
Salt and pepper

For the sautéed vegetables
1 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes)
1 tbsp olive oil
Salt and pepper
Optional herbs: thyme or parsley

Directions

1. Make the mashed potatoes:
   Boil the potatoes in salted water for 12–15 minutes or until fork-tender. Drain, mash, and mix in butter with warm milk or cream. Season with salt and pepper and keep warm.
2. Cook the vegetables:
   Heat olive oil in a pan and sauté the vegetables for 3–5 minutes. Season with salt, pepper, and herbs, then set aside.
3. Cook the shrimp:
   Toss the shrimp with olive oil, paprika, salt, pepper, and lemon juice. Sear in a hot pan for 1–2 minutes per side until pink. Remove and keep warm.
4. Sear the steaks:
   Pat the steaks dry and season with salt and pepper. Heat olive oil in a skillet over high heat. Sear the steaks for 2–3 minutes per side for medium-rare or adjust to your preference. Add butter, garlic, and herbs; baste for 1 minute. Remove and rest for 5 minutes.
5. Make the peppercorn sauce:
   In the same pan, melt butter and sauté the shallot until soft. Add crushed peppercorns, then deglaze with brandy or white wine if using. Pour in beef broth and simmer for 2–3 minutes. Add heavy cream and cook until thickened. Adjust salt to taste.
6. Assemble the dish:
   Place mashed potatoes in the center of the plate. Top with the steak and spoon over the creamy peppercorn sauce. Add sautéed vegetables on the side and finish with the shrimp on top of the steak. Garnish with parsley.

Servings and Timing

Serves 2
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes

Variations

• Swap filet mignon with ribeye or sirloin for a more robust beef flavor.
• Replace shrimp with scallops for a delicate seafood twist.
• Add a touch of Dijon mustard to the sauce for extra depth.
• Use sweet potatoes instead of regular potatoes for a sweeter base.
• Include mushrooms in the sautéed vegetables for an earthier profile.

Storage/Reheating

Store leftovers in airtight containers in the refrigerator for up to 2 days.
Reheat the steak gently in a covered skillet over low heat to prevent overcooking.
Warm the mashed potatoes with a splash of milk to restore creaminess.
Reheat the sauce on low, adding a bit of broth or cream if it becomes too thick.
Shrimp should be reheated quickly over low heat to avoid toughness.

FAQs

What cut of steak works best for surf and turf?

Filet mignon is ideal for tenderness, but sirloin or ribeye also work well.

Can I make the peppercorn sauce without alcohol?

Yes. Simply skip the brandy or wine and increase the beef broth slightly.

How do I know when the shrimp are done?

They turn pink and opaque and usually need only 1–2 minutes per side.

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before cooking.

How do I achieve a perfect medium-rare steak?

Cook until the internal temperature reaches 54–55°C (129–131°F) before resting.

Is it necessary to rest the steak?

Yes, resting ensures the juices redistribute for a tender, moist result.

Can I prepare any components in advance?

Mashed potatoes and vegetables can be made ahead and reheated gently.

Can the peppercorn sauce be made creamier?

Add an extra splash of cream or simmer longer to thicken.

What can I use instead of heavy cream?

Half-and-half or a mixture of milk with a bit of butter can work, though the sauce will be less rich.

How do I prevent overcooking the shrimp?

Cook on high heat for a short time and remove as soon as they turn pink.

Conclusion

This surf and turf with creamy peppercorn sauce brings together a luxurious combination of flavors for an unforgettable meal. Each component is simple yet elegant, creating a dish that feels refined but is entirely achievable at home. Perfect for celebrations, date nights, or anytime you want a restaurant-quality plate made in your own kitchen.

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