Truffle Surf & Turf with Parsnip Puree

This masterpiece of a meal is a special occasion standby. The rich, tender filet mignon counters the delicate and bright white wine shrimp. The addition of truffle salt, which can be found at most grocery stores, completes the meal with a final umami-rich note.

Serving: 4
Prep Time: 20 minutes
Cook Time: 40 minutes


For the Parmesan Parsnip Puree:

  • 4 large parsnips, peeled and chopped into 1⁄2” pieces
  • 1⁄2 cup parmesan
  • 1 cup heavy cream
  • 4 tablespoons butter
  • Salt and pepper

For the Filet Mignon:

  • 4, 6-8 oz filet mignon steaks
  • 1 tablespoon chopped rosemary
  • Salt and black pepper

For the White Wine Shrimp:

  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1⁄3 cup dry white wine
  • 1⁄4 cup chopped parsley
  • 1 tablespoon butter
  • Salt and black pepper


  1. Prepare the Parmesan Parsnip Puree: In a large pot, bring salted water to a boil. Add the chopped parsnips and cook until fork-tender, about 15-20 minutes. Drain the parsnips and return them to the pot. Add the grated Parmesan cheese, heavy cream, and butter to the parsnips. Use an immersion blender or a food processor to blend the mixture until smooth and creamy. Season with salt and black pepper to taste. Keep warm.
  2. Cook the Filet Mignon: Preheat your oven to 400°F (200°C). Season the filet mignon steaks generously with salt, black pepper, and chopped rosemary. Heat olive oil in an oven-safe skillet over high heat. Once the skillet is hot, add the filet mignon steaks and sear for 2-3 minutes on each side until they develop a golden crust. Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium-rare, or longer if you prefer a different level of doneness. Remove the steaks from the oven and let them rest for a few minutes before serving.
  3. Prepare the White Wine Shrimp: In a separate large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add the shrimp to the skillet and sauté for 2-3 minutes until they turn pink and opaque. Pour in the white wine and let it simmer for another 2-3 minutes until the sauce reduces slightly. Stir in chopped fresh parsley and butter, and season with salt and black pepper to taste.
  4. Serve: Spoon a generous portion of the Parmesan Parsnip Puree onto each plate. Place a filet mignon steak on top of the puree. Arrange the white wine shrimp around the steak. Garnish the dish with a sprinkle of truffle salt for an extra touch of flavor.