Spooky Surf n' Turf

Clinton Kelly, Michael Symon
Servings: 3
1 to 30 min

Serve up this easy-to-make steak for your family as soon as you can!

  • Ingredients
  • step-by-step directions
Spooky Surf n' Turf
  • 3 Porcini Mushrooms (fresh, halved)
  • 1/4 pound Chorizo (fresh, sliced)
  • 3 pieces Filet Mignon (1-inch pieces)
  • 4 sprigs Thyme
  • 1 cup Butter (separated)
  • 2 Egg Yolks
  • 2 teaspoons Dijon Mustard (separated)
  • juice of 1 Lemon
  • 1 teaspoon Fish Sauce
  • 1/2 head Radicchio (sliced)
  • 1/4 cup Parsley (leaves only)
  • Salt and Freshly Ground Black Pepper
  • Preheat a medium sauté pan over medium-high heat. Add a drizzle of Olive Oil, the Sausage and Mushrooms. Cook until well browned (about 8 minutes). Set aside.
  • Meanwhile, preheat a cast iron pan over medium-high heat. Add a drizzle of Olive Oil and melt 4 tablespoons of Butter. Season the Beef Filets generously with Salt and Pepper and add to the preheated pan. Sear the Steaks without moving. Add the Thyme to the pan. Flip the Steaks and sear on the other side, basting the Steak continuously with the Thyme Butter. Cook the Steaks about 7 to 8 minutes total for medium-rare. Remove to a cutting board and let rest.
  • Add the Yolks, Dijon Mustard, Lemon Juice, Fish Sauce and a pinch of Salt to a blender. Blend to combine. With the machine running on low, slowly add the rest of the melted Butter. Season to taste with Salt and Pepper.
  • Combine the Radicchio, Parsley, a drizzle of Olive Oil, a pinch of Salt and Pepper in a separate bowl.
  • To serve, plate the Filet Mignon topped with the seared Porcini Mushroom-Sausage mixture. Top with Radicchio Salad and drizzle with the Hollandaise Sauce.
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