Surf and Turf: Seared Steak Medallions & Shrimp Skewers with Grilled Asparagus and Creamy Mashed Potatoes
Ingredients:
For the Steak Medallions:
4 beef tenderloin medallions (about 1.5–2 inches thick)
Salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, smashed
1 sprig fresh rosemary
For the Shrimp Skewers:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
Juice of 1/2 lemon
Salt and pepper
Wooden or metal skewers
For the Mashed Potatoes:
2 lbs Yukon gold potatoes, peeled and cubed
1/2 cup heavy cream
4 tbsp butter
Salt to taste
Freshly ground black pepper
Chopped parsley for garnish
For the Grilled Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and pepper
Lemon zest (optional)
Instructions:
Mashed Potatoes: Boil potatoes in salted water until fork-tender (about 15 minutes). Drain, mash with butter and cream, season with salt and pepper, and keep warm.
Shrimp Skewers: Toss shrimp with olive oil, garlic, paprika, lemon juice, salt, and pepper. Thread onto skewers. Grill or pan-sear over medium-high heat for 2–3 minutes per side until golden and opaque.
Asparagus: Toss asparagus with olive oil, salt, and pepper. Grill or roast at 425°F (220°C) for 8–10 minutes until tender and slightly charred.
Steak Medallions: Season medallions with salt and pepper. Heat olive oil in a skillet over high heat. Sear medallions 2–3 minutes per side. Add butter, garlic, and rosemary, then baste for 1–2 more minutes. Cook to desired doneness. Rest for 5 minutes.
To Serve: Plate a scoop of mashed potatoes, top with grilled asparagus, place steak medallions alongside shrimp skewers, and drizzle with pan juices or melted butter. Garnish with fresh parsley.