Save Pin
This Easy Creamy Soy Butter Surf and Turf takes the classic combination of steak and shrimp and transforms it with a velvety soy butter cream sauce that feels both comforting and restaurant-worthy. Tender filet mignon gets a perfect sear while juicy shrimp swing through a luscious, umami-rich sauce. It is the sort of recipe that makes an ordinary night feel special and comes together in hardly any time at all.
The first time I made this was for an at-home date night. The creamy sauce was a show-stopper even though everything cooked up fast. Now, when my family sees filet and shrimp in the fridge, they know what is coming.
Ingredients
- Tenderloin filets: Choose fresh and well-marbled steaks for the best tenderness and flavor. Look for meat that is bright red and cold.
- Butter: Use high-quality unsalted butter to build richness in both the steak and sauce. Fresh butter will have a delicate aroma.
- Salt and pepper: These simple seasonings draw out the steak’s and shrimp’s natural goodness. Kosher salt or sea salt both work.
- Rosemary: Fresh rosemary gives a woodsy aroma to your steak. Pick sprigs with green supple leaves.
- Olive oil: Choose extra virgin olive oil for searing since it has a robust flavor and a higher smoke point.
- Shrimp: Use large, peeled, and deveined shrimp for quick cooking and juicy texture. Opt for shrimp that smell of the sea and not fishy.
- Garlic: Fresh garlic is key for the best flavor—avoid pre-minced if possible to keep things vibrant.
- Garlic powder: Boosts depth without raw garlic’s edge. Look for finely ground powder.
- Paprika: Brings sweet peppery undertones and some color. Fresh paprika is bright red and fragrant.
- Soy sauce: Adds the signature umami backbone to the sauce. Go for a good quality Japanese-style soy sauce if you can.
- Heavy cream: Gives the sauce its luscious, creamy body. Use cream that is thick and cold straight from the fridge.
- Red pepper flakes: Lends a touch of heat. Adjust to your comfort—fresh flakes are bright and flavorful.
- Parsley: Chopped fresh parsley brightens up the finished dish with color and a hint of earthiness.
Step-by-Step Instructions
- Prepare the Steak:
- Pat the tenderloin filets dry and season both sides generously with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat. When the oil is shimmering, add the filets and a sprig of rosemary. Sear for four or five minutes per side until your preferred doneness is reached. Let the steaks rest off the heat so the juices stay in the meat.
- Cook the Shrimp:
- In a separate skillet, warm olive oil over medium heat. Add the freshly sliced garlic, stirring until you can smell its fragrance but before it browns. Layer the shrimp in the pan and season with salt pepper garlic powder and paprika. Cook for about three minutes, flipping once, until shrimp are pink and just cooked through.
- Make the Sauce:
- Set shrimp aside after they finish cooking. In the same pan, add butter and let it melt gently. Stir in soy sauce and heavy cream while scraping up any flavorful brown bits. Simmer for about two minutes until the sauce thickens slightly, then stir in red pepper flakes if you like it spicier.
- Combine and Serve:
- Return the shrimp to the sauce and toss well to coat. Arrange each steak on a plate and spoon the creamy soy butter shrimp on top. Sprinkle with fresh parsley for both flavor and color. Serve immediately for the best texture and taste.
Save Pin
My favorite part is the way the soy butter cream soaks into the steak’s crust. Once, my kids tried spooning it over roasted potatoes for extra flavor and now it is a must every time we make it. This has become the special occasion dinner everyone in my house wants for their birthday.
Storage Tips
Keep any leftovers in a tightly sealed container in the fridge for up to three days. The steak stays juicy and the cream sauce remains smooth if you reheat gently. I find it is best to slice the steak before storing so it heats up more evenly.
Ingredient Substitutions
Chicken breast or thighs work really well in place of steak if you prefer poultry. If you are not a fan of shrimp, scallops are a great swap. For a vegetarian twist, use thick-cut mushrooms and tofu in place of the meat and seafood—both pick up the flavors of the sauce beautifully.
Serving Suggestions
This dish pairs perfectly with simple side dishes like jasmine rice or a bed of buttered noodles that soak up the sauce. Roasted asparagus or a crunchy green salad keeps everything balanced. Sometimes I add a wedge of lemon on each plate because the citrus makes the richness really sing.
Save Pin
Cultural and Historical Context
Surf and turf has a long tradition as a celebratory meal in many cultures. The version here borrows from Japanese and Western flavors by folding soy sauce and cream together. This is my take on combining familiar steakhouse comfort with Asian-inspired elements to keep things fresh and modern.
Commonly Asked Questions
- → What cut of beef works best?
Filet mignon is ideal for tenderness, but ribeye or sirloin can also be used for a richer flavor and texture.
- → Can I substitute the shrimp?
Yes, scallops or chunks of white fish are great alternatives that work beautifully with the soy butter cream sauce.
- → How do I adjust the sauce’s spice level?
Simply increase or reduce red pepper flakes to your liking, or add fresh chopped chilies for extra heat.
- → What sides pair well with this dish?
Fresh salad greens, sautéed asparagus, roasted vegetables, rice, noodles, or even mashed potatoes complement the main ingredients.
- → How should leftovers be stored?
Place in an airtight container and refrigerate for up to 3 days. Reheat gently to preserve sauce texture.
- → Can I prepare components ahead of time?
Yes, season and prep the steak and shrimp in advance for even quicker assembly when you're ready to cook.