It's the perfect dinner for your sweetheart. Check out the recipe for Valentine's Surf and Turf courtesy of Vanderlyn's Restaurant in Kingston.
Valentine’s Surf & Turf Dinner
Pan Seared Filet Mignon with Rosemary Merlot Reduction,
Sauteed Shrimp, Asti Spumante Lemon Sauce,
Pan Fried Potatoes, Sugar Snap Peas & Carrots
Yield: 2 Servings
Ingredients
Surf & Turf (Filet & Shrimp)
As Needed Spice Blend
2 Each Filet Mignon, (Beef Tenderloin Steak) Cut 6 oz. or Your Choice
8 Each U-15 Count Shrimp, Peeled & Deveined
2 Ounces Clarified Butter
Sauce for Shrimp
2 Ounces Asti Spumante
½ Each Lemon Juice, Squeezed Fresh
2 Ounces Whole Butter
½ Ounce Scallions, Chopped
To Taste Salt & White Pepper
To Taste Parsley, Chopped
Sauce for Filet
4 Ounces Merlot Wine or Your Favorite
4 Ounces Beef Stock
1 Teaspoon Fresh Rosemary
½ Ounce Whole Butter
To Taste Salt & Black Pepper
To Taste Parsley, Chopped
Potato & Vegetable Accompaniment
8 Ounces Red Bliss Potatoes, Quartered & Blanched
2 Ounces Shallots, Sliced
3 Ounces Sugar Snap Peas
3 Ounces Carrots, Cut on Bias, ¼”Thick
To Taste Salt & Black Pepper
To Taste Parsley, Chopped
Method of Preparation
Surf & Turf (Filet & Shrimp)
1) Season filet & shrimp on all sides.
2) Heat clarified butter in cast iron pan.
3) Sear filet evenly on both sides, 1-2 minutes per side, transfer to 400 F oven to finish cooking to desired temperature.
4) Heat clarified butter in 8” sauté pan, sear shrimp, and reserve pan for sauce.
* Transfer shrimp to 400 F oven for 3-4 minutes before plating.
Sauce for Shrimp
1) Add Asti & lemon juice to the pan the shrimp was seared in & allow to reduce by half.
2) Stir in butter, add scallion, parsley & season to taste
3) Reserve for service.
Sauce for Filet
1) Add merlot & rosemary to a sauce pan & reduce by half.
2) Add stock & reduce by half again.
3) Swirl in butter, parsley, season to taste & reserve for service.
* Remove rosemary before plating.
Potato & Vegetable Accompaniment
1) Heat clarified butter in 10” sauté pan.
2) Add potatoes & allow to cook 1-2 minutes, tossing occasionally. Slight browning will naturally occur.
3) Add shallots & continue cooking for 30 seconds, add carrots & snap peas.
4) Season vegetables & continue to cook until heated thoroughly.
Plating of the Surf & Turf
1) Place the filet mignon in the center of a heated dinner plate.
2) Arrange shrimp on top of filet – some may rest next to filet.
3) Place potato & vegetable accompaniment around “surf & turf”.
4) Drizzle the two sauce over the “surf & turf” & Enjoy.
Recipe Prepared and Presented By
John J. Hudak Jr., CEC, ACE, AAC
Executive Chef, Vanderlyn’s Restaurant