Neelys Surf And Turf Recipes

Steps:

• Cook rice in a large pot of generously salted boiling water, as you would cook pasta, until it is tender, about 30 minutes.
• Meanwhile, season each side of the steak with 1/4 teaspoon of the salt and freshly ground black pepper, to taste. Preheat a large nonstick skillet over medium-high heat and spray the steak with nonstick spray. Add the steak and cook until browned, about 5 minutes. Flip and continue cooking on the other side until browned, 5 minutes more. Transfer the cooked steak to a plate and let rest.
• Heat the oil in the same skillet over medium-high heat. Add the garlic, onion, and bell pepper. Cook, covered, over medium heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Stir in the tomatoes, broken spaghetti, chicken broth, and saffron and cook until the pasta is cooked through, 8 minutes. Drain the rice and add to the pot along with the peas. Stir until warm. Arrange the shrimp on top of the rice, cover and let shrimp steam until shrimp is just cooked through and pink, about 3 minutes.
• While the shrimp cooks, slice steak against the grain into 1/4-inch thick slices. Lay over the paella. Remove from the heat. Scatter cilantro and olives over the top and serve warm from the pan.

Steps:

• Preheat oven to 425 degrees F.
• In a saucepan, over medium heat, simmer 4 cups of chicken stock until reduced by half.
• In a large saute pan, heat 1 tablespoon of the olive oil over high heat until hot but not smoking.
• 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 on each side, and transfer to oven for about 3 to 4 minutes for rare, 5 to 6 minutes for medium. Remove from oven and let rest.
• Drain excess oil from the pan and return to medium heat; add the shallots and saute briefly; add the red wine and thyme and simmer for 1 minute. Add the chicken stock and continue simmering to reduce to 1 cup; remove from heat and swirl in butter. Season with salt and pepper, to taste.
• In another large saute pan over high heat, heat the remaining olive oil until hot but not smoking. Season the shrimp with salt and pepper. Saute the shrimp for about 2 minutes on each side and remove from the pan to a plate.
• Drain any excess oil from the pan and return to the stove. Deglaze with the white wine and reduce by 1/2. Slowly add butter, stirring to emulsify; finish with the chives. Season with salt and pepper, to taste.
• To serve. On each plate arrange 1 filet and 2 shrimp, spoon about 1 tablespoon of the red wine sauce on the filet and spoon about 1 tablespoon of the white wine sauce over the shrimp. Serve warm.

Steps:

• Make the herb oil: Pulse the parsley, chives and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.)
• Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta. Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside. Snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt. Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes. Transfer to a cutting board to rest while you cook the shrimp.
• Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes. Slice the beef into 4 pieces. Serve with the shrimp, herb oil and asparagus.

Steps:

• Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
• Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
• Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.