RECIPE: CERTIFIED ANGUS BEEF® FILET MIGNON + HALIBUT
SERVES 4
INGREDIENTS:
Surf + Turf
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2 (6-8 ounce) Certified Angus Beef ® Filet Mignon steaks
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1 1/4 teaspoons salt, divided
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1/2 teaspoon plus 1/8 teaspoon black pepper
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2 (4-6 ounce) Pacific Halibut portions
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2 teaspoons canola oil, divided
Lemon Dill Sauce
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1 cup dry white wine, chardonnay recommended
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⅓ cup shallots, minced
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½ cup unsalted butter, cut into ½-inch cubes, chilled
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3 tablespoons dill, chopped fresh
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2 teaspoons lemon zest
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3 teaspoons lemon juice
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kosher salt, to taste
PREPARATION
Lemon Dill Sauce - make ahead of time.
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In a small saucepan, heat wine and shallots over medium-high heat until reduced to 2 tablespoons, about 12-15 minutes.
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Turn off the heat. Gradually add each cube of butter into the reduction, whisking each piece to create a thicker emulsified sauce.
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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
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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.
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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.
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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.
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