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Surf and Turf with Frisee Salad

Surf and Turf with Frisee Salad

Recipe by Nathan Lippy


  • 2, 6-8 oz. Beef Filets
  • ½ pound peeled and deveined shrimp
  • 2 tablespoons unsalted butter
  • 4-6 garlic cloves, smashed
  • 2 tablespoon white wine (Pinot Grigio is good)
  • Pre-made polenta
  • 2 tablespoons flatleaf parsley


  • 2-3 tablespoons thinly sliced shallot
  • The juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons capers + liquid
  • 1 head of frisee (or any lettuce that you like)


  1. Season the steaks on all sides with salt and pepper.
  2. Heat your griddle to medium-high heat and add a bit of oil. Add yousteaks and sear for3-5 minutes on each side or until your desired doneness. Once finished, remove from the griddle and let rest for a few minutes.
  3. Add a large saute pan to you griddle and the butter and garlic. Cook the garlic for 3-4minutes. Add the shrimp with a pinch of salt & pepper, about a tablespoon of caperand cook for 3-4 minutes. Add a splash of white wine and cook another 2 minutes.
  4. Slice the polenta and cook in the beef fat for 2-3 minutes per side.
  5. To a large mixing bowl, add the shallots, about 1 tablespoon of the caper liquid and a drizzle of olive oil. Add the frisee and toss to evenly coat.
  6. To plate, slice the steak and then add one piece of the polenta to the plate. Add the steak beside it and then some of the shrimp over the polenta. Drizzle some of the garlic wine butter over both the steak and the shrimp. Add a bit of the frisee salad to the side and serve hot

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