Surf ‘n’ Turf

With summer just around the corner, there is nothing like a nice meal of some surf ‘n’ turf. I had a request to make filet mignon and prawns in celebration of a 30 year wedding anniversary (what a rarity these days- definitely calls for a lovely celebration). I took the challenge and made a delicious meal for 6 people.

I started out the night serving these delicious pizzette (I know..they aren’t round..still good though!). I then served a small traditional wedge salad and finished the evening off with surf ‘n’ turf. They ate and enjoyed every bite of it. A simple and festive meal ensured to be celebrated by the palate too. 😉

Ingredients

.1 frozen puff pastry sheet (you can make puff pastry ahead of time and freeze it so you have it for later uses)
.1 onion, sliced
.1 package of organic red strawberries, sliced
.1/4 cup Cabarnet Sauvignon
.balsamic glaze
.2 tablespoons EVOO

Procedure

  1. Preheat oven to 400 degrees Fahrenheit
  2. Cut puff pastry sheet into small triangles or circles -whatever your lovely heart desires. Score 5 centimeters in using a fork to allow for the puff pastry to only puff the crust.
  3. Place the cut puff pastry onto a sheet pan lined with parchment paper
  4. Bake the puff pastry for about 15 minutes
  5. While the puff pastry is baking, heat the 2 tablespoons of EVOO.
  6. Add the sliced onion to the pan and sautée until becoming somewhat golden.
  7. Taking the pan off the fire, add the red wine to the pan and place back onto the fire and cook until the onions become soft.
  8. By this time, your puff pastry should be done baking. Take them out of the oven and while still hot, score once again where you had previously scored to release the air that was built up in the pizzette
  9. Once cooled, add the onions, top with the sliced strawberries, and finish off with drizzling some balsamic glaze

For the main entree I made roasted potatoes with rosemary, garlic asparagus, filet mignon with rosemary and peppercorn, and shrimp scampi. This was a huge hit and not a single complaint. Try it out!

Roasted Potatoes

Ingredients

.potatoes (depending on how many people you serve, I calculate 1 potato per person)
.2 tablespoons fresh rosemary
.1/4 cup EVOO
.salt and pepper

Procedure

  1. Preheat oven to 375 degrees Fahrenheit
  2. Quarter potatoes and place in a bowl
  3. Add the EVOO, rosemary, and salt and pepper to taste and mix
  4. Place the potatoes flat in a sheet pan lined with foil and bake for 35 minutes

Sauteed Asparagus

Ingredients

. one bunch of asparagus
.1/4 stick of butter
.2 garlic cloves, finely chopped

Procedure

  1. In a pan, melt butter
  2. Add garlic and and cook until it becomes fragrant and slightly golden
  3. Add the asparagus and sautée until soft and fully coated with the butter and garlic.

Shrimp Scampi

Ingredients (for 6 people)

.3 lbs. prawns, peeled
.1 stick butter
.5 cloves garlic, finely chopped
.1/2 bunch parsley, finely chopped
.salt and pepper to taste

Procedure

  1. In a medium pan, melt the butter
  2. Add the garlic and cook until it becomes fragrant
  3. Add the prawns and cook until they become pink (fully cooked)
  4. Finally, add the chopped parsley and mix thoroughly and plate

Filet Mignon with Rosemary and Peppercorns

Ingredients

.1 inch thick cut filet mignon
.1/4 cup peppercorns
.1-2 cups of EVOO
.1 tablespoon fresh rosemary
.salt

Procedure

  1. Preheat oven to 400 degrees Fahrenheit
  2. Salt both sides of filet mignon while still raw
  3. Put the EVOO in a sauce pan and heat for about 4 minutes
  4. Heat a grill pan to very hot and sear both sides creating grill marks on your meat (3-4 minutes on each side)
  5. Take the grill pan, with meat still on it, and put it in the oven for 5-7 minutes (medium rare)
  6. While the meat is finishing off in the oven, add the peppercorns to the EVOO and fry for about 2 minutes
  7. Take the meat out of the oven and place on the serving plate to rest
  8. Add the rosemary to the EVOO and after 30 seconds, ladle the EVOO sauce over the filet mignon and enjoy

 

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