Retro-Luxe “Surf & Turf” Rotini
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Category
Date Night Pasta
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Author:
Three Farm Daughters
Call us nostalgic, but there’s no denying how extravagant Surf & Turf once was in the fanciest steakhouses and fine-dining spots - and this V-Day, we’re bringing back this retro classic for an indulgent trip down memory lane, with a twist!
We’ve given this old-school steak and seafood pairing a stylish glowup for 2023, with pasta as the centerpiece for a meal that’ll knock your socks off with modern flair.
Three Farm Daughters Rotini creates the perfect canvas for this decadent dish, with its al dentetexture and nutty aroma that effortlessly complements the land and sea’s most luxurious offerings.
We overhauled the traditional pan sauce and kept what we loved - garlic butter, white wine, and parmesan all made the cut - then we added a bright new edit of fresh herbs, asparagus, peppery watercress and lemon to lift the palate to the heavens.
Next, the crowning glory: Succulent slices of tender filet mignon, and a final flourish of lobster, scallops or shrimp… Whichever floats your boat.
Just add a single long-stemmed rose, a wax-dripped Chianti bottle candle holder, and a tableside caesar salad - and transport your taste buds to a retro evening of old-school romance! The Rat Pack would most definitely approve.
Ingredients
- 1 box Three Farm Daughters Rotini
- 1 lb grass-fed Steak filets, 1½ inches thick (Filet Mignon or NY Strip)
- 1 tbsp Lemon Pepper Seasoning, to taste (or Salt & Pepper)
- 2 tsp fresh Thyme, leaves stripped of their stalks
- 3 tbsp Extra Virgin Olive Oil
- 1 lb fresh Shrimp, Scallops, or Lobster, trimmed & cleaned
- 4 cloves Garlic, minced
- 1/2 medium Onion, chopped
- 1 small bunch Asparagus, cut into diagonal 1-inch pieces
- 3 tbsp Butter, divided
- ½ cup White Wine
- ½ cup Chicken Broth
- 1 large Lemon, zest and juice
- 1/2 cup Parmesan Cheese, grated
- 1 tbsp fresh Parsley, roughly chopped
- Large handful Watercress & Lemon wedges, to serve
Directions
Bring a large pot of salted water to the boil and preheat the oven to 420°F.
THE TURF:
Sprinkle the steak filets generously on both sides with lemon pepper seasoning and fresh thyme leaves, using your hands to work the spice rub into the grain of the meat for the best flavor.
- Heat the olive oil in a large nonstick or cast-iron skillet over medium-high, and sear the steaks on both sides until sealed and deep golden brown, around 3-4 mins per side. Quickly transfer steaks to an oven-proof dish and pop them into your preheated oven to finish cooking. Bake for around 12 mins, until medium rare. To test, don’t cut into them or you’ll lose all those delicious juices! Just press the surface with your finger - it should feel slightly firm to the touch, with a little bounce.
- Once desired doneness is reached, remove steaks from the oven and cover the dish with foil. Set aside in a warm place to rest for at least 10 mins before cutting into them. (This allows the juices to redistribute for the most tender, succulent steak slices!)
Meanwhile, cook the Three Farm Daughters Rotini pasta according to package instructions until just al dente. Drain, reserving 1 cup of the starchy cooking water, and return the pasta to the pot. Cover and set aside to keep warm while you make the seafood & sauce.
THE SURF:
Meanwhile, wipe out the skillet you used to sear the steaks and return to the stovetop over medium heat. Melt 1tbsp butter and saute the garlic and onion for 2 mins, until fragrant. Add the sliced asparagus, along with your favorite fresh seafood - peeled jumbo shrimp, scallops, or trimmed lobster tails and claw meat are all divine! Saute for 2-3 minutes, or until seafood is opaque, pink and cooked through. Remove pan from the heat, and carefully set aside a few of the most beautiful bits to garnish the finished dish.
Stir the remaining smaller seafood pieces and veggie mixture through the cooked rotini pasta while you make the sauce.
THE SAUCE:
In a separate saucepan, make the sauce. Melt the remaining 2 tbsp butter over medium heat, then add the white wine, chicken broth, and grated parmesan cheese. Whisk until smooth, then stir in the lemon juice and zest.
THE FINALE:
Next, transfer the cooked filet mignon steaks to a cutting board and slice into strips.
- Pour the hot butter sauce over the cooked rotini and seafood mixture in the pasta pot, stirring gently to combine over a low heat until warmed through. Add a couple of spoonfuls of the reserved pasta cooking water to create a velvety sauce, then season to taste.
- Pile the pasta into a beautiful serving dish and sprinkle with chopped parsley. Arrange the slices of steak and the reserved shrimp, lobster or scallops on top of the pasta, and scatter over a handful of peppery watercress leaves to finish. Serve hot with lemon wedges passed on the side.
