The Ultimate Surf and Turf (Steak and Shrimp) Recipe

The Ultimate Surf and Turf (Steak and Shrimp) Recipe
The Ultimate Surf & Turf recipe, featuring juicy, rosemary-flavored filet mignon steaks and Keto Shrimp Scampi. I served this on top of Cauliflower Risotto for a complete restaurant-quality meal.
Prep Time10minutes 
Cook Time30minutes 
Total Time45minutes 
Course: Main Course
Cuisine: Italian


Servings: 2


Calories: 699kcal


Keto Shrimp Scampi

  • 1/2 lb Shrimp I used 16/20
  • 1.5 tbsp Olive Oil
  • 1/2 large Shallot sliced thinly
  • 2 cloves Garlic minced
  • 1/4 cup Pinot Grigio or No Sugar Added Chicken Broth
  • 2 tbsp Butter
  • 1/2 tbsp Lemon Juice
  • 1/4 tsp Natural Ancient Sea Salt
  • 1/8 tsp Black Pepper
  • 1/8 tsp Red Pepper Flakes or more to taste
  • 2 tbsp fresh parsley chopped

Rosemary Seared Filet Mignon

  • 12 oz Filet Mignon Steaks I had 2 steaks that were 6 oz each
  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • 2 Rosemary Sprigs
  • 1/4 tsp Natural Ancient Sea Salt
  • 1/8 tsp Black Pepper

Key Tool

  • Cast Iron Skillet


Keto Shrimp Scampi (Surf)

  • Watch the tutorial below to see me make the shrimp scampi
  • Heat a medium skillet to medium heat
  • Add olive oil, shallots and garlic to a pan and cook until translucent (~3 minutes)
  • Add Pinot Grigio, salted butter, and lemon juice to the pan and allow to reduce by half (~5)
  • Add parsley, red pepper flakes, sea salt, and black pepper and stir.
  • Add in the shrimp and cook until pink (~3 minutes). Remove the pan from the heat.

Rosemary Filet Mignon (Turf)

  • Remove your steaks from the refrigerator about 30 minutes prior to cooking. This will allow them to cook evenly.
  • Pre-heat your oven to 400 degrees
  • Pre-heat a cast iron skillet for 5-10 minutes on medium-high heat. You’ll know that the pan is ready when you place a droplet of water into it and it quickly “dances” around the pan
  • Season both sides of the steaks with the salt and pepper
  • Add the olive oil to the cast iron pan. It should heat in less than a minute. You can tell that the oil is heated by stepping back away from the stove and looking for a light rising smoke above the pan.
  • Add the steaks & rosemary sprigs to the center of the cast iron pan. I placed my steaks next to each other and simply laid the rosemary in the small space in the middle.
  • Set a timer & sear the steaks for 2 minutes per side
  • Add a tbsp of butter to the top of each steak. Place the cast iron pan with the steaks, rosemary, and butter into the oven
  • Cook the steaks until it reaches your desired level of doneness (see the post notes). Mine took 5 minutes.
  • Remove the cast iron pan from the oven and place the steaks on a plate. Lightly cover the plate with the steaks with foil and allow the meat to rest for 5 minutes
  • Plate the steaks when you are ready to eat and top them with the shrimp scampi.


Calories: 699kcal | Carbohydrates: 3g | Protein: 61g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 455mg | Sodium: 1764mg | Potassium: 734mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1095IU | Vitamin C: 12.6mg | Calcium: 213mg | Iron: 5.4mg