Surf & Turf for 2

love-2

Why choose between meat and seafood?  There’s no need to settle for making just one of your favorite foods when you can prepare a meal that incorporates both.

Ingredients:

For the Herb Oil:

  • 1/4 cup (80ml) chopped fresh parsley
  • 2 tbsp (30ml) chopped fresh chives
  • 2 tbsp (30ml) extra-virgin olive oil
  • salt and freshly ground black pepper

For the Surf and Turf:

  • 6 jumbo shrimp, peeled and deveined (tails intact)
  • 2 tbsp (30ml) extra-virgin olive oil
  • Juice of 1/2 lemon
  • 2 tsp (10ml) chopped fresh thyme, plus 2 to 3 sprigs
  • Freshly ground pepper
  • 6 slices pancetta
  • 2 200g pieces of beef fillet, trimmed
  • Sea salt and ground black pepper
  • 2 medium zucchini, sliced in medium slices
  • 1 tbsp (15ml) unsalted butter
  • 1 tbsp (15ml) salted butter

Method:

For the herb oil

  • Pulse the parsley, chives and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.)

For the surf & turf

  • Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta.
  • Preheat the oven grill.
  • Arrange the shrimp on a foil-lined oven pan.
  • Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside.
  • Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides.
  • Transfer the skillet to the oven and grill for about 4 more minutes. Transfer to a cutting board to rest while you cook the shrimp.
  • Grill the shrimp until the pancetta is crisp, about 2 minutes per side.
  • Heat a medium sauce pan over high heat. Melt the salted butter and sauté the zucchini. Season with seasalt & black pepper.
  • Arrange the zucchini in the centre of each plate. Slice the beef into 4 pieces and place on top of zucchini.
  • Serve with the shrimp, herb oil and a side of creamy tagliatelle.
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