Comfort Surf & Turf
submitted by Kaitlin C. of Lexington, KY
Serves 4.
Ingredients :
2 Tenderloin Filets
Yukon potatoes
asparagus
oyster mushrooms
Balsalmic Vinegar
Chicken stock
honey
sugar
creme
salt & pepper
butter
6 Diver scallops
2 Yellow peppers
yellow onion
garlic
creme
brussel sprouts
salt & pepper
olive oil
Directions :
Rub asparagus and halved brussel sprouts lightly with olive oil, salt, and pepper and place in oven on 400 to roast.
In a pan melt 1/2 stick of butter and place beef filets on high heat. Sear outside of filets, once seared, cover and place of med. heat to cook. until medium rare, about 20 minutes.
Slice yukon potatoes with mandolin on smallest setting in order for make potato cakes. With 1 tbl. of olive oil, mix potato mixture with garlic, salt, and pepper and place in pan to saute. Remove once golden brown on each side.
Pour balsamic vinegar and chicken stock into pan and let simmer, while adding sugar, creme, and honey, and salt. Put on high heat and let reduce down until sauce is rich in color and taste.
Remove sauce from pan and add oyster mushrooms for short time, or until slightly tender.
Slice yellow pepper and onion into small pieces and saute in pan until tender. Put into food processor with creme, garlic, salt and pepper and grind into sauce.
Heat touch of olive oil on high in pan, add scallops and cook- about 2 minutes on each side, or until lightly browned.
To Plate:
Place potato cake, then layer roasted asparagus in grid pattern. Rest sliced tenderloin onto asparagus. Place oysters on top of beef, then lightly drizzle balsamic reduction sauce.
Place yellow pepper creme sauce onto plate, add 2 scallops, and scatter brussel sprouts around scallops.
Serve!
Loves it because : Both items compliment eachother well.
Where it comes from : I made it up because I love the flavors of each items.
Favorite food : Mash potatoes
Least favorite food : beans
Favorite cookbook : I don't really have a favorite
Favorite Top Chef : Sam
Dream dinner guest : Joaquin Phoenix!
