Surf And Turf For The New Year


I can’t think of a better way to ring in the new year than with a surf and turf dinner menu. Start off with champagne paired with raw clams or oysters on the half shell, with sides of cherry tomatoes, assorted olives and mixed salted nuts.

For the first course, serve hearts of romaine filled with slices of red Bartlett pears, crumbled blue cheese and walnuts drizzled with white balsamic vinegar and walnut oil.

Up next is the main course—Surf and Turf Steaks With Dual Sauces. Serve with steamed asparagus and Roasted Red-skinned Potatoes With Black Sesame Seeds. And for dessert, this Steamed Chocolate Pudding—aka very moist cake—is perfect. Serve with whipped cream, or ice cream, and espresso.

Bon appétit!

Holiday Surf And Turf Steaks With Dual Sauces(Serves 6)6 4-ounce filet mignon steaks, trimmed and tied, room temperature

1¼ pounds swordfish steak, 1/2 inch thick, cut into 6 equal portions

Sea salt and freshly ground black pepper, to taste

Coarse kosher salt, for grill pan

Juice of 1 lemon

1/4 cup brandy, or cognac

Extra virgin olive oil, for drizzling

For Susan’s Horseradish Sauce:

4 tablespoons prepared horseradish, rinsed, drained, squeezed dry

3 tablespoons mayonnaise

1 tablespoon tarragon cider vinegar

1 tablespoon whole-grain mustard

1 teaspoon Dijon mustard

1¼ teaspoons sugar

1/2 teaspoon salt

Dash of cayenne pepper

1/2 medium Granny Smith apple with peel, cored and grated

3 tablespoons red onion, finely chopped

For the Orange Mustard Sauce:

3 tablespoons olive oil

3 shallots, peeled and minced

3/4 cup fresh orange juice

3 tablespoons whole-grained mustard

1 tablespoon Dijon Mustard

1 teaspoon unsalted butterTo prepare Susan’s Horseradish Sauce:Place drained horseradish in a clean linen towel.

Wring out excess liquid.

Transfer to a bowl.

Add mayonnaise, vinegar, mustards, sugar, salt, pepper, apple and onion.

Mix well to blend.

Taste and adjust the seasonings.

Refrigerate overnight. To prepare the Orange Mustard Sauce:Coat the bottom of a saucepan with oil.

Place over low heat.

Add shallots.

Slowly sauté, until soft and translucent, about 5 minutes.

Add orange juice.

Raise the heat.

Bring to a boil.

Cook, stirring often, until liquid is reduced by half.

Whisk mustards into the shallots.

Simmer, until blended.

Taste and adjust the seasonings.

Refrigerate and reheat before serving.To prepare the Surf And Turf:Place the swordfish in a shallow glass bowl.

Season fish with salt and pepper.

Drizzle with olive oil.

Add lemon juice and cognac.

Turn to coat.

Marinate about 15 to 20 minutes.

Season filet mignon steaks with pepper.

Preheat the grill, until coals are white hot, or heat a stovetop grill pan, until very hot.

Sprinkle coarse salt on the pan.

Preheat the oven to 425ºF.

Sear edges of each filet mignon, until brown.

Quickly sear both sides until brown, about 1 minute per side.

Transfer to an ovenproof plate.

Set aside in warm place.

Finish steaks in hot oven to desired doneness, about 3 to 4 minutes.

Remove fish from marinade.

Discard the marinade.

Grill swordfish, until grill marks appear, about 2 minutes per side, or according to desired doneness.

Transfer to plate and keep warm.

Reheat the mustard sauce, until bubbly.

Whisk butter into sauce.

Taste and adjust the seasonings.

Serve swordfish with mustard sauce and filet mignon with horseradish sauce on the side.

Garnish with sprigs of watercress.

Pass asparagus and potatoes at the table.Roasted Red-Skinned Potatoes With Black Sesame Seeds(Serves 6)12 medium red-skinned potatoes, scrubbed, cut into quarters

Extra virgin olive oil, for drizzling

Freshly ground black pepper, to taste

2½ tablespoons black sesame seeds, for dusting

Sea salt, to tasteTo prepare:Preheat oven to 425ºF.

Coat the bottom of a shallow ovenproof dish with oil.

Add potatoes in a single layer.

Drizzle oil to barely coat potatoes.

Scatter sesame seeds over the whole affair and black pepper to taste.

Bake uncovered, until potatoes are brown on edges and tender to the point of a fork, about 30 to 40 minutes.

Sprinkle salt on potatoes just before serving.Steamed Chocolate Pudding(Serves 6, generously)1 tablespoon soft butter, for greasing the mold

1/2 cup unsalted butter, soft

3/4 cup sugar

3/4 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

3 eggs

1 tablespoon pure vanilla extract

1/4 cup heavy creamTo prepare:Generously grease a 1½-quart Charlotte mold with butter.

Fill bottom of steamer pan with lid, with enough water to come up to the rack.

Beat butter in the bowl of an electric mixer, until light and fluffy.

Add sugar.

Beat, until creamy, about 5 minutes.

Sift flour, cocoa and salt together.

Add flour mixture to the butter, alternating with eggs, starting and ending with flour.

Beat well after each addition.

Add vanilla and cream.

Beat well.

Pour the batter into the prepared mold.

Place a double thickness of buttered wax paper on top, then double aluminum foil over the edge of pan.

Crimp edges.

Tie with kitchen string to secure edges.

Trim off excess foil/paper hanging below the string.

Top with lid of the mold.

Place the rack in the steamer.

Bring the water to a boil.

Set the Charlotte mold on the rack.

Cover the steamer.

Bring water back to a boil.

Reduce the heat.

Steam over low heat for 2 hours.

Add more boiling water, if necessary.

Transfer mold to a rack.

Let rest for 3 minutes.

Remove foil and paper.

Unmold the cake onto a plate.

Dust with powdered sugar.

Serve with whipped cream, or ice cream.

Facebook Comments