Surf And Turf Beef Tenderloin With Mushroom And Asparagus Ragout And Lobster Mashed Potatoes Food

DEEP FRIED LOBSTER SURF 'N' TURF WITH CORN CAKE SHORT STACK AND ROASTED RED PEPPER SYRUP

Steps:

• Prepare a grill for cooking over medium-high heat and preheat the oven to 400 degrees F. Sprinkle the fillets with some salt and pepper. Lightly oil the grill grates, and grill the fillets until grill marks form, then transfer to the oven and cook to desired doneness, 5 to 7 minutes.
• Place one fillet on each of 4 plates and place a stack of corn cakes next to each. Top with the Fried Lobster and drizzle with the Roasted Red Pepper Syrup and Hollandaise Sauce. Serve immediately.
• In a medium bowl, stir together the corn flour and baking powder; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, then the corn flour mixture, and finally the milk. Turn off the mixer and fold in the corn kernels, black beans and red pepper.
• Heat a griddle over medium heat and butter the griddle. When the griddle is hot enough that a few droplets of water tossed at it sizzle immediately, ladle out the batter to make pancakes, and cook until small bubble holes start to appear across the surface. Flip and cook the underside. Repeat with the remaining batter.
• Place the lobster meat into the buttermilk and allow to sit. Meanwhile, stir together the cornmeal, Cajun seasoning, celery seed, garlic powder, onion powder and some salt and pepper.
• Fill a large Dutch oven halfway with some oil and bring the oil to 350 degrees F. Remove the lobster from the buttermilk, allowing the excess to drip off, then dredge the lobster in the seasoned cornmeal. Fry the lobster until cooked through.
• Place the red peppers in a blender and blend well. Add to a medium pot, along with the corn syrup, sugar and corncobs. Cook until the sugar is dissolved, then turn off the heat and let steep 10 more minutes. Dampen a large piece of cheesecloth with water and fold into quarters to make a large rectangle. Strain the syrup through the cheesecloth.
• Blend the eggs together with the lemon juice, chipotles and hot sauce. While the blender is turned on, slowly add the butter in a thin stream until a thick creamy sauce forms. Season to taste with sea salt.

PEPPER CRUSTED TENDERLOIN WITH MUSHROOM CREAM AND ROAST ASPARAGUS

Steps:

• Preheat oven to 425 degrees F.
• Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green.
• Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.
• While the meat cooks, heat a small skillet over medium flame and melt then butter. Add mushrooms and lightly saute them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes.
• Spoon sauce over meat and serve with asparagus alongside.

ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
• Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
• Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
• Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
• When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
• Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.

SURF AND TURF SAVINGS: BEEF TENDERLOIN STEAKS WITH MANHATTAN SAUCE, SEARED SCALLOPS AND LEMONY ASPARAGUS SPEARS

Steps:

• Place a medium skillet with about 1/4-inch of water over high heat and bring to a simmer for cooking the asparagus spears.
• While the asparagus water is heating up start the beef tenderloin steaks. Heat a large skillet over medium to medium-high heat. Season the steaks with some salt and pepper. Coat pan with a little extra-virgin olive oil and add the steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium.
• Once the beef is going, start the scallops; preheat a large nonstick skillet over medium- high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. With paper towels pat the scallops dry, season with a little salt and pepper and then add to the hot skillet. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side.
• Once the steaks and scallops are going, add the asparagus tips to the boiling water for 3 minutes, or until just tender.
• Remove the beef fillets from the skillet to a serving platter. Return the skillet to the heat and add 1 turn of the pan of extra-virgin olive oil, about 1 tablespoon. Add the chopped shallots and cook a little bit. Add the vermouth, use a spoon to scrape up the bits on the bottom of the pan, add the beef broth turn the heat up to high and bring to a simmer. Add 2 tablespoons of cold butter and stir until the butter has melted; pour the sauce over the fillets of beef.
• Sprinkle the scallops with the chopped chives and remove from the skillet and arrange 2 scallops on top of each sauced up steak.
• Drain the asparagus tips; return them to the skillet and season with salt, pepper and a little squeeze of lemon juice, toss to coat. Plate the asparagus spears alongside the Manhattan sauced steaks and seared scallops.