This weekend Ben and I celebrated Valentine’s Day a bit of early by using means of making Surf and Turf for Two to share with all of you! Don’t truly sense like going out subsequent weekend? Stay in and make this insanely decadent and different feast together with your sweetie instead.
Surf and Turf for Two
These days Ben and I move out to dinner by myself very rarely, so we celebrate different times at house with fancy food like Ben’s Surf and Turf for Two. He does this dish higher than anyone, so I requested if I might report him making it for the blog. He enthusiastically agreed, although he was much less enthusiastic about getting his image taken for the post. In fact, his actual phrases were, “ok, what do I should do to get this over with?” Stand there and smile, sweetie. Click!
Check it out – first we’ve got the SURF. Many surf and turf combos name for shrimp simply due to the fact the surf, but when you’re gonna go, move all out and use scallops instead. It’s the proper factor to do. Scallops are certainly one of my favourite meals on earth and are a CINCH to cook. They literally take 3 minutes from soar to finish. I know. Scallops have a moderate seafood taste and a fabulous, dense yet silky texture that’s no longer like any fish or shrimp you’ve ever had. I might consume them everyday.
Next we've the TURF. Since I’m suggesting you make this dish for Valentine’s Day subsequent weekend, splurge and get filet mignon. The creme de la creme of red meat cuts. Buttery-soft, melts on your mouth, fully value the rate tag. I’ll present you, or Ben will I suppose, the way to practice dinner the steaks so they’re perfectly cooked from the interior out, plus the way to make the easy wine and rosemary-infused pan sauce that’s drizzled on top.
Surf + turf + wine + flowers = recipe for Valentine’s Day dinner success. Stay tuned for dessert!
Start by using means of making the mashed potatoes. I don’t recognize if mashed potatoes are classically served with S&T, but that’s how we roll so that’s the way you shall roll too. Super easy – boil 1 big peeled then chopped potato till gentle then mash with 2 Tablespoons butter, 1 Tablespoon milk, and salt to taste. DONE!
Next, the turf. Like I stated you guys, filet mignon. Gotta do it. We neeeeever purchase filet mignon simply due to the fact the rate tag is to date up there (these had been $15/steak,) but someday you gotta splurge. You purely stay once! You’ll want 2, 8oz filet mignon steaks which might be cut 2″ thick. These steaks had been so gentle you might press into them together with your thumb and the impact stayed. #funwithmeat
Ben’s fogeys stay close to a butcher in Washington DC who sells probably one of the foremost remarkable spice rub, so Ben tried to replicate it for our steaks and I assume he got here truly close. It’s a mix of rock salt, peppercorns, fennel seeds, red chili pepper flakes, dried minced garlic, and dried minced onion. Add the spices to a mortar and pestle then coarsely grind. Alternatively you might use a spice grinder, or skip this step and use your favourite store-bought steak seasoning instead.
Rub equally facets of the steaks with a bit of little bit of additional virgin olive oil then generously season every aspect with the rub. Remember that is a TON of meat so don’t be afraid to truly pile it on there.
Add the steaks to a large, oven-proof forged iron or heavy bottomed skillet over medium-high warmth with 2 Tablespoons melted butter then sear till a golden brown crust has shaped at the bottom, about 2 minutes.
Flip the steaks then move the complete skillet appropriate into a 400 level oven and roast for 10 minutes for medium doneness. Again, we had 2″ thick steaks so if yours are smaller or larger then lower or growth the roasting time accordingly. Transfer the steaks to a plate then evenly tent with a work of foil. Steaks this measurement desire a nice 15 minutes to rest, otherwise all of the juices would run out if you cut in, that's the very best quantity of time to make the pan sauce and sear the scallops!
Place the steak skillet once more over medium-high warmth (and do count number the deal with can be HOT from the oven,) then upload 1 Tablespoon minced shallot and saute within the drippings for 30 seconds. Add 1/2 cup red wine (I used cabernet – simply don’t use something sweet,) 1 overwhelmed and peeled garlic clove, and a sprig of recent rosemary. Once the wine has decreased by using means of half, upload 1 cup low-sodium gluten-free red meat broth then simmer till the sauce has thickened and reduced, 7-9 minutes. Finish by using means of stirring in 1 Tablespoon butter.
While the sauce is simmering away, practice the turf – once more we used 6 scallops that we sold proper at HyVee. Lightly pat the scallops dry among layers of paper towels then season the tops with salt and pepper.
Heat 1 Tablespoon every butter and additional virgin olive oil in a big skillet over medium-high warmth then upload the scallops seasoned aspect down and sear for 90 seconds. Season the moment aspect with salt and pepper then flip and sear for one other 90 seconds.
NOTE: Usually you’ll get a pretty crispy crust at the scallops but among Ben making an attempt to cook, me making an attempt to photo the steps, and equally folks making an attempt to no longer journey over Lincoln, it was a busy, chaotic kitchen and by using means of some means the burner below the scallop skillet got grew to become off whereas we had been cooking these. The scallops in those pictures had been superb and perfectly cooked through, but they didn’t get the crispy sear like yours will.
Surf and Turf for Two #glutenfree |
All collectively now! Scoop the mashed potatoes onto NULL plates then ideal with the steaks and three scallops a piece. Drizzle the pan sauce on ideal then pour a tumbler of wine, within the event you please, and dig in. I desire you're keen on this luscious, restaurant helpful dish – enjoy!
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Surf and Turf for Two
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For the mashed potatoes:
1 big russet potato, peeled then chopped
2 Tablespoons butter
1 Tablespoon milk
salt, to taste
For the steak and pan sauce:
2, 8oz filet mignon steaks, cut 2" thick
3/4 Tablespoon rock salt
1-1/2 teaspoons black peppercorns
1/2 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
big pinch fennel seeds
small pinch red chili pepper flakes
drizzle additional virgin olive oil
2 Tablespoons butter, divided
1 Tablespoon minced shallot
1 garlic clove, overwhelmed and peeled
1 sprig recent rosemary
1/2 cup red wine, like cabernet
1 cup low-sodium gluten-free red meat broth
For the scallops:
6 big scallops
salt and pepper
1 Tablespoon additional virgin olive oil
1 Tablespoon butter
Place steak on a plate at the counter to warm up for about 20 minutes earlier than beginning to cook. Preheat oven to 400 degrees. Add potatoes to a big pot crammed with chilly water then convey to a boil and practice dinner till tender. Drain then mash potatoes with butter, milk, and salt after which set aside.
For the steak: Add rock salt, peppercorns, dried garlic, dried onion, fennel, and red chili pepper flakes to a mortar and pestle then coarsely crush seasonings. Alternatively you might use a spice grinder or use your favourite store-bought steak rub instead. Drizzle tops of steaks with additional virgin olive oil then generously sprinkle on spice rub and rub into steaks. Repeat at the different side.
Heat a large, oven-safe forged iron or heavy-bottomed skillet over medium-high warmth then upload 1 Tablespoon butter. Once melted upload steaks then sear till steaks have shaped a golden brown crust at the bottom, 2 minutes. Flip steaks then area complete skillet into oven and roast for 10 minutes for medium (adjust roasting time up or down depending on how thick your steaks are - ours had been 2" thick.) Remove steaks to a plate then tent a work of foil on ideal and set apart to rest
Place skillet once more over medium-high warmth then upload shallots and saute for 30 seconds.
Add rosemary, garlic, and wine then simmer till wine is decreased by using means of half, after which upload red meat broth and simmer till sauce is thickened and reduced, 7-9 minutes. Add ultimate Tablespoon butter, style and upload salt and pepper if necessary, after which set sauce aside.
For the scallops: While the pan sauce is reducing, melt butter and additional virgin olive oil in a big skillet over medium-high heat. Pat scallops dry among layers of paper towel, season with salt and pepper, after which area seasoned aspect down in hot skillet and sear for 90 seconds. Season tops with salt and pepper then flip and sear for 90 additional seconds.
Scoop mashed potatoes onto plates then upload steaks and scallops. Drizzle with pan sauce then serve.sourceiowagirleats.com