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Monday, February 3, 2014

Impress Your Informal Dinner Guests With A Gourmet Surf 'n' Turf Hoagie


2 pounds filet mignon
Salt and Pepper
Olive oil
2 tablespoons minced shallots
1 cup veal stock
2 sprigs of fresh thyme
1/2 cup red wine
12 large peeled and deveined shrimp
2 tablespoons chopped garlic
1/2 cup white wine
4 tablespoons lemon juice
6 tablespoons cubed butter
4 ounces baby spinach
4 sandwich rolls


For filet:
Season both sides of filet with salt and pepper. In a sauté pan, heat 1 tablespoon oil, and sear filet on both sides over high heat. Place in preheated oven at 350 degrees. Remove when internal temperature reaches 130 degrees. Let rest, then slice ¼-inch slices on the bias.

For demi-glace:
Add 2 tablespoons of oil to saucepan. Add shallots and sauté till tender. Add thyme sprigs and cook another 2 minutes. Add red wine to pot and deglaze. Cook until wine is reduced by half and add veal stock. Reduce until sauce becomes thick enough to coat a spoon.

For scampi:
Add two tablespoons of oil to sauté pan on high heat. Add chopped garlic and sauté till garlic starts to brown. Add shrimp, season with salt and pepper, and continue to cook till shrimp turns translucent. Add white wine to pan to deglaze. Continue cooking for 1 minute. Add lemon juice and cold butter and stir till sauce thickens. Add spinach and mix together.

For sandwich:
Place a thin stream of demi-glace on both sides of bread. Fan out filet slices to cover roll. Pour hot scampi mixture evenly over meat and serve.

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