Tuesday, April 13, 2010

From Our Table: Impress Your Guests

I know I said it's possible to eat well on a budget but we all need to splurge once in a while. Date nights, birthdays and anniversaries are just the time to do so. Here is a recipe that will always excite your guests: Indulgent Surf and Turf, served on a bed of roasted garlic mashed potatoes and topped with a lemon infused arugula salad.

The Surf
4 Lobster tails, already cooked and out of the shell
1 Stick of salted butter
1 Teaspoon of freshly chopped thyme leaves
Pinch Salt and Pepper

Season the lobster meat with salt, to taste, and set aside.

In a saucepan, over medium heat, combine the butter and fresh thyme leaves. Once the butter is melted, add the lobster meat. Sauté for 3 minutes or until warmed through.

The Turf
4 (8 ounce) Filets mignons
1 Large shallot, minced
1 Cup red wine
1 Teaspoon rosemary
3 Tablespoons butter
Pinch Salt and Pepper

Preheat oven to 425 F.

In a large sauté pan, heat 1 tablespoon of the olive oil over high heat. Season the filets mignons with salt and pepper and add to the hot pan. Sear on both sides until browned nicely, about 2 to 3 minutes per side. Finish cooking filets mignons in the oven. Four minutes for medium rare. Remove from oven and let rest.

To make the red wine shallot sauce, add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and rosemary and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Season with salt and pepper.

Spoon sauce over filet mignons.

Roasted Garlic Mashed Potatoes
4 Large Potatoes of your choice (I like to keep mine whole so they don't lose their nutrients during the cooking process)
1 Tablespoon salted butter
3/4 Cup heavy cream
1 Head Roasted Garlic, pulp removed
Pinch Salt and Pepper

Combine the potatoes and 1 teaspoon of salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork tender, about 30 minutes. Drain.

Meanwhile, warm the heavy cream in a small saucepan over low heat.

Once fork tender, return the potatoes to the pan and stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the warm cream and garlic pulp. Stir to incorporate well. Season with salt and pepper.

Arugula salad
2 ½ Ounces fresh arugula
¼ Cup extra-virgin olive oil
1 Tablespoon of lemon juice
Pinch of salt, pepper and parmesan cheese

In a small mixing bowl, whisk together the oil, lemon juice, salt and pepper. Drizzle the dressing on top of the arugula. Toss until well mixed. Add parmesan cheese to taste.

To serve, form ¼ of the potatoes into a circle, in the center of each plate. Place one lobster tail and one filet, along with its accompanying sauce, on top of the potatoes. Mound the arugula on top of the lobster and filet. Garnish with parsley, if desired.

Serves 4

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