Surf and Turf with Dill Sauce and Onionberry Chutney
Elevate your dinner table with this luxurious Surf and Turf with Dill Sauce and Onionberry Chutney, a perfect harmony of land and sea enhanced by bold, gourmet accompaniments. Juicy ribeye steaks are expertly seared to perfection and paired with tender, garlicky jumbo shrimp, while a velvety dill-infused sauce adds a burst of freshness to the shrimp. The show-stopping onionberry chutney, made with caramelized red onions and a medley of tangy berries, brings a tantalizing balance of sweetness and acidity to the plate. This elegant yet approachable recipe, ready in just over an hour, is ideal for special occasions or an indulgent date night at home. Serve this surf-and-turf masterpiece with confidence and watch it impress time and time again!
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Recipe Information
Ingredients
- 2 pieces ribeye steak
- 12 pieces jumbo shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic cloves (minced)
- 2 tablespoons fresh dill (finely chopped)
- 0.5 cup sour cream
- 1 tablespoon lemon juice
- 1 large red onion (thinly sliced)
- 1.5 cups mixed berries (blueberries, raspberries, blackberries)
- 2 tablespoons balsamic vinegar
- 2 tablespoons granulated sugar
- 1.5 teaspoons salt
- 1 teaspoon black pepper (freshly ground)
- 0.25 cup beef stock
Instructions
1. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels, then season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
2. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat. Once the skillet is hot, sear the steaks for 3-4 minutes per side for medium-rare, or longer if desired. Remove the steaks from the pan, cover loosely with foil, and let them rest.
3. In the same skillet, reduce the heat to medium and melt 1 tablespoon of butter. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
4. In a small saucepan, melt the remaining tablespoon of butter over medium heat. Stir in the minced garlic and sauté for 1 minute until fragrant. Add the sour cream, lemon juice, and chopped dill. Whisk until smooth and heated through, then remove from heat. Season with a pinch of salt and set aside.
5. To prepare the onionberry chutney, heat the remaining 1 tablespoon of olive oil in another saucepan over medium heat. Add the sliced red onion and sauté until softened, about 5-6 minutes. Stir in the mixed berries, balsamic vinegar, sugar, and beef stock. Simmer for 10-12 minutes until the mixture thickens slightly, then remove from heat.
6. Plate the steaks and shrimp side by side. Drizzle the dill sauce over the shrimp and spoon the onionberry chutney onto the plate as an accompaniment. Garnish with additional dill if desired.
7. Serve immediately and enjoy this gourmet surf and turf with its vibrant flavors!
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 36.6 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 266 mg | 20% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1639 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
