Surf & Turf Bowl
with Garlic Pepper Sauce
Neon Bar
yield: 4 Servings | Prep Time: 20 minutes | Cook time: 20 Minutes


  • 2 – 8 oz. pkg. Filet Tips, room temperature
  • 12 oz. tail-off, peeled and deveined shrimp, thawed
  • 8 oz. white mushrooms, sliced
  • 1 head broccoli, cut into bite sized pieces
  • 6 Tbsp. unsalted butter, melted
  • 2 tsp. coarse salt
  • 2 tsp. black pepper
  • 1 tsp. garlic powder
  • ¾ tsp. dried thyme
  • ½ tsp. dried oregano
  • 1 ½ tsp. crushed rosemary


  • 12 oz. pkg. riced cauliflower
  • 16 oz. diced hash brown potatoes, frozen
  • 6 Tbsp. olive oil


  • 2 Tbsp. brandy
  • ¾ C. low-sodium beef broth
  • 3 cloves garlic, minced
  • 3 tsp. fresh cracked pepper
  • ½ C. heavy cream
  • ½ tsp. corn starch


  1. Preheat oven to 425°F and line a large baking sheet with foil.
  2. Cut filet tips so they are all close to the same size.
  3. In a large bowl, add the shrimp, mushrooms, broccoli, 4 Tbsp. melted butter, salt, pepper, garlic powder, thyme, oregano and 1 tsp. rosemary. Toss to coat.
  4. Spread the mixture onto the baking sheet.
  5. In the same bowl, toss the filet tips with the remaining 2 Tbsp. melted butter.
  6. Bake the shrimp mixture for 8 minutes. Remove from the oven and add the filet tips.
  7. Bake an additional 5-6 minutes.
  8. While the bowl ingredients are baking, start the sauce, potatoes and riced cauliflower.
  9. Cook the riced cauliflower according to package directions (usually about 5 minutes in the microwave). Leave in the bag until ready to assemble the bowls.
  10. Put the potatoes in a large non-stick skillet and add 6 Tbsp. olive oil.
  11. Cook over med-high heat for 11-12 minutes, stirring occasionally.
  12. In a medium skillet, add the garlic, brandy, beef broth and pepper.
  13. Heat on medium heat, bringing the mixture to a simmer. Reduce heat at cook until reduced by half (about 5 minutes).
  14. Whisk the cornstarch into the cream until well blended.
  15. Pour the cream into the sauce and whisk until the mixture returns to a simmer.
  16. Keep at a simmer for 5 minutes or until thickened.
  17. Remove from heat.
  18. If desired, pour the sheet pan drippings into the sauce and whisk to combine.

Assembling the Bowls

  1. Divide the riced cauliflower among four bowls.
  2. Top with equal amounts of the tips, shrimp, broccoli, mushrooms and potatoes.
  3. Drizzle with garlic pepper sauce.