Steak and Shrimp Surf and Turf

Ingredients:

Filet Mignon:
2 x 4 ounce filet mignon, (1-inch thick)
1 tbsp olive oil (divided use)
salt and pepper

Spinach Artichoke Dip: (Make ahead – 6 servings, use 2)*
4 ounces Philadelphia cream cheese, softened
1 cup Monterey Jack cheese
8 ounces frozen spinach, thawed and squeezed dry
1 x 13.75 ounce can quartered artichoke hearts (8.5 oz dry weight)
1 tbsp butter
1/4 cup onion, minced
1 tsp garlic, minced
1 tsp red wine vinegar
1/4 tsp white pepper

Shrimp Scampi:
6 medium shrimp, remove shell
salt and pepper
2 tsp olive oil
1 tsp garlic, minced
2 tbsp butter
1 tbsp white wine
1 tsp lemon juice
1 tbsp parsley, minced

Steamed Asparagus: (prepare in advance, steam before serving)
6 ounces asparagus, trimmed
1 tbsp water
salt and pepper to taste

Directions:

Spinach Artichoke Dip: (make ahead) (8 minutes)
Place a non-stick pan over medium heat. When hot, add butter, onion and garlic, cooking until softened. Add the remaining ingredients and stir until the cheeses have melted and the spinach artichoke dip has heated through. Thin with water if you’d like. Adjust seasonings with salt and pepper. When cool, refrigerate. Can be made several days ahead. Heat and stir before serving. Makes 3 cups with 1/2 cup per serving.

Asparagus: (prepare in advance) (steam 2-3 minutes)
Trim the asparagus by cutting off 1 inch off of the bottoms and peeling the last 3 inches with a vegetable peeler. If the asparagus is thin, bend one spear and it will break where it is tender. Use it to cut the rest of the asparagus to length. Place the asparagus in a microwave safe dish with 1 tbsp water and cover with cling film. (Alternately, the asparagus can be steamed on the stove or roasted in the oven before serving.)

Preparation:
Have the ingredients for the shrimp scampi chopped and ready. Drain the shrimp on a paper towel, then place on a plate and season with salt and pepper.

Put the Spinach artichoke dip in a microwave safe bowl and ready to reheat (or in a small pot on the stove with 1 tbsp of water to reheat on medium-low). Remove the asparagus from the fridge and have ready to cook.

Filet Mignon: (10-15 minutes)
Remove the steaks from the refrigerator at least 20-30 minutes before cooking. Rub the exterior surface with about 1 tsp of oil, then season liberally with salt and pepper. Remember: protein loves salt.

Place a heavy bottomed skillet over medium heat. When hot, add the remaining 2 tsp of oil and swirl the pan to coat the surface. If the pan is large, you may need more oil. When the oil shimmers, add the steaks and don’t move for 4 minutes. Gently work a spatula under the steaks and flip cooking for another 4 minutes. The time will vary depending on the thickness of the steaks and how cold they are. (See cooking chart linked in post.)

Remove the steaks to a plate and cover loosely with foil to rest.

Shrimp Scampi: (8 minutes)
Place a non-stick skillet over medium heat. When hot, add the olive oil and tilt to coat the bottom of the pan. Add the shrimp when the oil shimmers. Cook the shrimp until opaque about 1/2 way up (1 1/2 – 2 minutes). Turn the shrimp over and coik another 1 1/2-2 minutes.
Remove shrimp to a plate, turn the heat to down to medium-low and add the butter and garlic. Cook for 1 minute. Add the wine and lemon juice, cooking until the alcohol smell in the wine burns off. Stir in the parsley, remove from the heat and add the shrimp back to the pan, covering lightly with foil.

Assembly:
Divide the steak, shrimp, asparagus and between two plates. Measure 1/2 cup each of the spinach artichoke dip, saving the rest for another day. Spoon the garlic butter over the steak and asparagus. Enjoy.

Servings: 2

Nutritional Information: Calories: 566, Fat: 38g, Carbohydrates: 10g, Fiber: 3g, Protein: 41.5g