I made surf and turf for dinner. Filet mignon and shrimp with the works.
by nooyork
I made surf and turf for dinner. Filet mignon and shrimp with the works.
by nooyork
14 Comments
Looks delicious.
Ugh that looks so good.
Its so hard to get good quality seafood where I live–my mouth is watering
Fuck you buddy.
Damn that looks spectacular
Pristine 👏 that’s quality! A meal to remember.
That looks incredible great job
Nice meat. Lose the tweezers, you look like a tool. You aren’t a Michelin chef plating herbs.
Looks gorgeous chef and that sauce looked so tasty.
Sauce recipe??
I guess Im the only 1 freaking out about mixing the food…. looks so good by themselves,!
This is on another level. I consider myself a good cook but damn… I should deglaze for sauce more. Usually I just throw in some veggies after my steak with water and let them absorb the flavors. Yunno, peasant stuff. Compared to this.
Pretty fantastic, thanks.
I mean- you gotta share what everything is…
That’s lovely. I developed a shrimp allergy a few years back, so my surf and turf usually ends up being hanger steak marinated in tequila, lime juice, and grapefruit juice, with scallops sous-vide cooked in white wine, tons of butter, tons of garlic, some lemon juice and then seared to a gentle browning, served over coconut-ginger rice, and a touch of yum-yum sauce or a funky garlicky hot sauce drizzled over the scallops. I like to serve it with a yuzu margarita garnished with a squeeze and a slice of blood orange or cara cara orange.
With your meal, I think a Horse’s Neck cocktail would be ideal. Basically take a Moscow Mule, replace the vodka with whiskey or bourbon (I think Dickel No. 12 is the best for this cocktail), then give it a few shakes of Angostura bitters. The citrus, aromatics, spice, and woody warmth of the cocktail all would pair nicely with your bowl here to cut through some of the flavorful fat, beefiness, and butteriness, and also reset your tongue for that next perfect bite.