Surf and Turf, my way

This Shrimp and fillet Mignon dish with Corn Coulis, reduced Balsamic Vinegar and Creme Fraiche I designed while working in Tucson Arizona. Depicting the Desert through food.
This Shrimp and fillet Mignon dish with Corn Coulis, reduced Balsamic Vinegar and Creme Fraiche I designed while working in Tucson Arizona. Depicting the Desert through food.

Surf and Turf

For this classic dish I am going to use Shrimp with Fillet Mignon served with

Corn Coulis reduced Balsamic Vinegar and Creme Fraiche.

2 – 4oz. Fillet Mignon

6 – 16/20 count Shrimp

2 T Butter

1-2 oz White Wine

2 crustinies

1 ear Corn

1/8 c Olive Oil

2 t. Garlic smashed

½ onion ruff cut

1 stock of Celery diced

1 sprig of Thyme

1 Bay leaf


Salt and Pepper

½ c. Cream

½ T. Buttermilk

½ c Balsamic Vinegar reduced to 3 T. roughly ( I reduce quite a lot and use it for many garnishes )

2 sprigs Rosemary


3 days in advance mix the cream and buttermilk, let that sit out stirring it once a day and covering then refrigerate.

it for 3 days. This will make the creme Fraiche.

make the Corn Coulis. Clean the ear of Corn and brown it over an open burner or BBQ.

Let it cool.

Cut the kernels off and run your knife down the cob to remove all of the good stuff.

Put the cob in a small pot and cover with water. Bring that to a boil and skim the foam off.

Let that simmer ½ hour and strain.

While the cob is simmering in another small pot add the Olive Oil and get it hot.

Add the onion and saute until translucent.

Add the Garlic and saute to expand the garlic.

Add the Celery and saute until it is as green as it could be.

Add the corn that you cut off of the cob and when that gets hot,

Add the corn stock, Bay leaf and thyme.

Bring it up to a boil and skim the foam and reduce the heat to simmer.

Let simmer ½ hour and place in a blender and puree until smooth.

Strain and season with salt and pepper.

Hold for service.

Season the Fillet with Salt and Pepper on both sides.

Heat some Olive Oil in a small skillet place the Fillets it should sizzle that means the skillet is hot.

Let them sear then turn them over and sear the other side.

Depending on the temp. you like is how long to cook them and at 4oz each they do not take long.

In an other skillet heat the Butter when it is melted and boiling add the Shrimp.

Reduce the heat and after a minute turn the Shrimp over.

Add some Garlic and let that expand.

Add the wine and once that is hot the Shrimp should be done. Do not over cook them.


The Corn Coulis down first, to cover the bottom of the plate.

Have the Creme Fraiche and reduced Balsamic in squeeze bottles.

Draw the lines on the Corn Coulis and with a tooth pick or knife blade draw the sauces out.

Place the crustini in the center of the plate.

The Fillet goes on that then 3 of the Shrimp and hold it together with the Rosemary.

Wallah !!! Cheers, I hope you enjoy !!!


Published by

Matthew Riley

I started working in restaurants when I was 12 years old. Graduated from the Culinary Institute of America when I was 19. Have been working in hotels and restaurants until I finally opened my own in Paso Robles at the airport. Matthew's at the Airport, the pilots voted my restaurant the best in the country at an airport, 7 years in a row !!! While in Paso Robles I was a Professor of Culinary Arts at Cuesta Collage. From there I helped open a restaurant in Ferndale Farmhouse on Main. It had a 5 star rating on . We were asked to make a 30 minute cooking show for P.B.S. called North Coast Cuisine. They liked it so much that they aired it again for their pledge drive. I feel it is time to share some of my knowledge with you. I take the approach that food is nutrition and should be prepared utilizing raw ingredients when ever it is possible. Taking care with the presentation that brings the wow factor. The flavors to dazzle the taste buds. Color and textures to delight the senesces. I want to show photos and videos to help walk you through the processes. I hope you enjoy as we grow forward with this site. Cooking is simple, fun and beautifully delicious. Cheers !!!

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