RECIPE:  CERTIFIED ANGUS BEEF® FILET MIGNON + HALIBUT

certified steakholder, date night, ocean wise, Surf And Turf -

RECIPE: CERTIFIED ANGUS BEEF® FILET MIGNON + HALIBUT

SERVES 4

 

INGREDIENTS:

 

Surf + Turf

  • 2 (6-8 ounce) Certified Angus Beef ® Filet Mignon steaks

  • 1 1/4 teaspoons salt, divided

  • 1/2 teaspoon plus 1/8 teaspoon black pepper

  • 2 (4-6 ounce) Pacific Halibut portions

  • 2 teaspoons canola oil, divided

Lemon Dill Sauce

  • 1 cup dry white wine, chardonnay recommended

  • ⅓ cup shallots, minced

  • ½ cup unsalted butter, cut into ½-inch cubes, chilled

  • 3 tablespoons dill, chopped fresh

  • 2 teaspoons lemon zest

  • 3 teaspoons lemon juice

  • kosher salt, to taste

 

PREPARATION

Lemon Dill Sauce - make ahead of time.

  1. In a small saucepan, heat wine and shallots over medium-high heat until reduced to 2 tablespoons, about 12-15 minutes.

  2. Turn off the heat. Gradually add each cube of butter into the reduction, whisking each piece to create a thicker emulsified sauce.

  3. Add the chopped dill, lemon zest, and lemon juice into the sauce, whisking to combine. Taste and season with salt as needed. Set aside.

Steak + Halibut

  1. Season filets evenly with 1-teaspoon salt and 1/2-teaspoon pepper; set aside. Pat halibut dry with a paper towel, season with remaining 1/4-teaspoon salt and 1/8-teaspoon black pepper; set aside on paper towels.

  2. Preheat oven to 225°F. On the stovetop heat a large stainless steel skillet to medium high; add 1-teaspoon canola oil. Sear steaks 3 minutes on each side. Briefly sear edges of steaks and reserve the steaks to a sheet pan affixed with a wire rack.

  3. Place pan with steaks in the oven for 10 to 15 minutes or until they reach an internal temperature of 125°F for medium rare. This should be enough time to finish the rest of the halibut.


Leave a comment

Please note, comments must be approved before they are published