Valentine’s Surf ‘n’ Turf

Valentine’s Day is just around the corner. Do you have a dinner plan for your sweetheart?

You don’t need to go to a fancy restaurant to deliver a tasteful message of love to your honey. A romantic meal a home will be just as effective. In fact, many women might appreciate it even more.

Here’s a meal that you can cook at home that your spouse is sure to love.

Surf ‘n’ Turf with Rosemary Potatoes and Steamed Veggies
6 tablespoons extra-virgin olive oil (divided)
2 center-cut beef tenderloin filets (6 ounces each)
Salt and pepper
8 small red potatoes, halved
1 tablespoon fresh rosemary, destemmed and chopped (or 1 teaspoon dried rosemary)
1 small zucchini, cut in half lengthwise, then cut into ¼-inch pieces crosswise
1 carrot, peeled and cut the same way as the zucchini
1 cup broccoli florets
1 tablespoon unsalted butter
2 large prawns
Preheat oven to 425 degrees.
Pour 1 tablespoon olive oil onto a shallow plate. Turn each filet over in the oil until each is well coated. Place the steaks on a clean work surface and season both sides liberally with salt and pepper.
Meanwhile, in an ovenproof casserole dish, toss potatoes with rosemary, enough of remaining 5 tablespoons olive oil to coat and the salt and pepper to taste. At the same time, in a glass microwave-safe container with a lid, toss together the zucchini, carrot and broccoli. (See note.)
Place potatoes in preheated oven and roast about 20 minutes, or until potatoes are easily pierced with a fork. (You will want to time this so that they are done about the same time as the steak.)
While potatoes roast, heat an ovenproof skillet over medium-high heat 5 minutes. If you have a cast-iron skillet, use it; if not, use another ovenproof skillet. If using a nonstick skillet, be sure your model is safe at 425 degrees; many are not.
Add butter to hot skillet and, as soon as it melts, place steaks in pan. Sear on one side 5 minutes. Do not move or otherwise handle the steaks during this time. The object is to get a nice crust on the surface of the steaks. Turn them over and set pan aside.
Butterfly the prawns. With a sharp pairing knife, cut each prawn down the middle of its back, from “head” to tail. Under running water, remove the vein. Carefully separate the shell from the meat and then replace. Season with a pinch of salt and pepper, and lay flesh side down in the skillet with the steaks.
Place skillet in the oven alongside the potatoes and roast steaks to desired doneness:
For rare: Sear 5 minutes, roast 5 minutes, rest 5 minutes
For medium-rare: Sear 5 minutes, roast 7 minutes, rest 5 minutes
For medium: Sear 5 minutes, roast 9 minutes, rest 5 minutes
The prawns are done in 4 minutes, so prawns will need to come out before the steak. Cover and keep warm.
While steaks rest, cook veggies. Place in the microwave, covered, and cook on high (100 percent power) 2 to 3 minutes, depending on how crispy or tender you like them.
Arrange 1 steak and 1 prawn on each serving plate at the “6 o’clock” position, arrange the potatoes between 10 and 12 o’clock and the veggies between 12 and 2 o’clock. Serve immediately.
Note: Other vegetables can be substituted, such as the asparagus and yellow squash. Vegetables also can be sautéed in a skillet in a little oil instead of steamed in the microwave.

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