Entrees
·
Seafood
·
Gluten-Free

Valentine's Surf & Turf for Two

Executive Chef Michael Clauss shares this take on the classic combo.

Prep Time

15 minutes

Cook Time

30 minutes

Yield

2 Servings

Ingredients

12 ounces NY strip steak (cut in half)
6 shrimp 16/20 (peeled and deveined)
1 cup carrots (purple or red; thinly sliced)
1 cup butternut squash (baton cut)
1 gold potato (diced small and blanched (pre-boiled))
1 shallot (peeled and thinly sliced)
2 cups wild mushrooms (thinly sliced)
2 cloves black garlic (sliced in half)
2 ounces smoked mussels
1 cup heavy cream
6 thyme sprigs
2 rosemary sprigs (chopped)
6 chive sprigs (finely chopped)
1 American sturgeon caviar (small jar)
2 teaspoons capers (caviar substitute)
1⁄2 cup white wine (optional)
4 tablespoons butter (cubed)
  olive oil (as needed)
  salt and pepper (to taste)

Instructions

For the Veggies

  1. Toss carrots, squash, and 4 sprigs of thyme in 3 tablespoons of olive oil. Season to taste.
  2. Transfer to a baking sheet and roast at 375°F for about 15 minutes until tender, but not too soft.
  3. Keep warm for serving.

To elevate: toss with candied lemon rind and honey after roasting.

For the Beef

  1. Rub steaks in 2 tablespoons of olive oil, chopped rosemary, and 4 sprigs of thyme. Let sit at room temperature for 15 to 20 minutes prior to cooking.
  2. Generously season steaks with salt and pepper.
  3. Using a cast iron skillet or grill pan on high heat, sear steaks until caramelized on all sides, reduce temperature and continue to cook until the desired temperature.
  4. Remove steaks from pan and rest until served.
  5. Using the same pan, on medium to high heat, add 2 tablespoons of olive oil and mushrooms.
  6. Sauté mushrooms until lightly golden and tender, add smoked mussels and black garlic and toss until warm through. Finish with 1 teaspoon of butter. Season to taste.
  7. Add steaks back to pan and keep warm to serve.

To elevate: add caramelized leeks, red wine, and demi-glace to the mushroom sauce.

For the Shrimp

  1. Season shrimp with salt and pepper.
  2. Using a cast iron skillet or sauté pan on high heat, add 2 tablespoons of olive oil and sauté shrimp until they start to curl, and turn pink. About 2 minutes.
  3. Add shallots and toss. Deglaze pan with a dash of white wine (optional) and add cream.
  4. Add the pre-boiled potatoes and reduce until sauce is thickened and shrimp are cooked through. About 3 minutes. You can adjust the consistency of the sauce with the remaining wine (optional).
  5. Finish with chopped chives, capers if substituting, and 1 teaspoon of butter.  Season to taste.

To elevate: add julienne black truffles to the sauce.

For Plating

  1. Arrange vegetables across the center of each plate, almost creating a divider.
  2. Place steak on one side of the plate and top with even amount of sautéed mushroom mixture to each plate.
  3. On the other side of each plate, arrange 3 shrimp in a half moon configuration.
  4. Top shrimp with an even amount of sauce on each plate. Garnish with a small spoonful of caviar between each shrimp.
  5. Garnish plates with fresh sprigs of thyme or chives.

Enjoy!!