SURF & TURF RECIPE: HOW TO MAKE IT - TASTE OF HOME
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.
Nutrition Facts : Calories 793 calories, FatContent 52g fat (26g saturated fat), CholesterolContent 355mg cholesterol, SodiumContent 1289mg sodium, CarbohydrateContent 10g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 69g protein.
SURF 'N TURF PAELLA RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 4 (1 1/4 cup) servings, (5 cups total)
Number Of Ingredients 17
Steps:
- Cook rice in a large pot of generously salted boiling water, as you would cook pasta, until it is tender, about 30 minutes.
- Meanwhile, season each side of the steak with 1/4 teaspoon of the salt and freshly ground black pepper, to taste. Preheat a large nonstick skillet over medium-high heat and spray the steak with nonstick spray. Add the steak and cook until browned, about 5 minutes. Flip and continue cooking on the other side until browned, 5 minutes more. Transfer the cooked steak to a plate and let rest.
- Heat the oil in the same skillet over medium-high heat. Add the garlic, onion, and bell pepper. Cook, covered, over medium heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Stir in the tomatoes, broken spaghetti, chicken broth, and saffron and cook until the pasta is cooked through, 8 minutes. Drain the rice and add to the pot along with the peas. Stir until warm. Arrange the shrimp on top of the rice, cover and let shrimp steam until shrimp is just cooked through and pink, about 3 minutes.
- While the shrimp cooks, slice steak against the grain into 1/4-inch thick slices. Lay over the paella. Remove from the heat. Scatter cilantro and olives over the top and serve warm from the pan.
Nutrition Facts : Calories 370, FatContent 8.5 grams, SaturatedFatContent 1.7 grams, CholesterolContent 110 milligrams, SodiumContent 860 milligrams, CarbohydrateContent 47 grams, FiberContent 5 grams, ProteinContent 28 grams
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