Garlic Butter Surf & Turf with Potato Galettes
Tender beef tenderloin topped with garlicky shrimp and king crab, served with golden, crispy potato galettes — perfect for a show-stopping dinner.
Prep time
20 min
Cook time
30 min
Serves
Ingredients
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Surf (Garlic-Butter Seafood)
- 6 clovesgarlic, sliced
- 2bay leaves
- ½ tspred pepper flakes
- ⅓ cupolive oil
- 8 ozking crab meat
- 12 largeshrimp, peeled, deveined, and sliced lengthwise
- ¼ cupdry sherry
- juice of 1 lemon
- 2 tbspunsalted butter
- 2 tbspfresh parsley, chopped
- to tastesalt and black pepper
Turf (Beef Tenderloin)
- 4beef tenderloin filets, 2 inches thick
- 2 tbspolive oil
- to tastesalt and black pepper
Potato Galettes
- 1 lbrusset potatoes, peeled and thinly sliced (⅛ inch)
- 2 tbspolive oil
- 2 tbspunsalted butter, melted
- to tastesalt and black pepper
Ingredients
Surf (Garlic-Butter Seafood)
- 6 clovesgarlic, sliced
- 2bay leaves
- ½ tspred pepper flakes
- ⅓ cupolive oil
- 8 ozking crab meat
- 12 largeshrimp, peeled, deveined, and sliced lengthwise
- ¼ cupdry sherry
- juice of 1 lemon
- 2 tbspunsalted butter
- 2 tbspfresh parsley, chopped
- to tastesalt and black pepper
Turf (Beef Tenderloin)
- 4beef tenderloin filets, 2 inches thick
- 2 tbspolive oil
- to tastesalt and black pepper
Potato Galettes
- 1 lbrusset potatoes, peeled and thinly sliced (⅛ inch)
- 2 tbspolive oil
- 2 tbspunsalted butter, melted
- to tastesalt and black pepper
Instructions
Make the Garlic-Butter Seafood
- 1
Preheat oven to 425°F (220°C).
- 2
Heat olive oil in a sauté pan over medium-high heat. Add garlic, bay leaves, and red pepper flakes; cook 1–2 minutes until fragrant and golden.
- 3
Add crab and shrimp; sauté until shrimp are pink and firm, about 3 minutes.
- 4
Deglaze with sherry and lemon juice; cook 1 minute to reduce slightly. Stir in butter and parsley. Season with salt and pepper. Remove from heat and set aside.
Make the Potato Galettes
- 1
Toss potato slices with olive oil, melted butter, salt, and pepper.
- 2
Heat a large nonstick skillet over medium-high heat. Form 4 circles (about 3 inches wide) by layering potatoes in the skillet.
- 3
Cook until golden on one side, then gently flip and cook 5–8 minutes on the other side. Transfer skillet to the top rack of the oven; bake until tender, about 10 minutes.
Cook the Beef Tenderloin
- 1
Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Season filets generously with salt and pepper.
- 2
Sear filets for 5 minutes on one side. Flip and transfer pan to the bottom rack of the oven; roast 7–10 minutes for rare (adjust for desired doneness). Let rest in pan 5 minutes.
Assemble & Serve
- 1
Place beef filets on the potato galettes. Spoon the garlic-butter seafood over the top. Garnish with extra parsley and a squeeze of lemon if desired.
Melissa's Notes
Use an ovenproof skillet for easy transfer of both beef and galettes. Make sure shrimp and crab are not overcooked — they should remain tender. Thin potato slices ensure crispness and quick cooking.
Nutrition Information
Per serving — based on 4 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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