| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 2 servings |
Ingredients
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 6 jumbo shrimp, peeled and deveined (tails intact)
- 2 tablespoons extra-virgin olive oil
- Juice of 1/2 lemon
- 2 teaspoons chopped fresh thyme, plus 2 to 3 sprigs
- Freshly ground pepper
- 6 slices pancetta (about 2 ounces)
- 1 10-ounce piece beef tenderloin, trimmed
- Sea salt
- 8 asparagus spears
- 1 tablespoon unsalted butter
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 793 |
| Total Fat | 69 g |
| Saturated Fat | 21 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 36 g |
| Cholesterol | 181 mg |
| Sodium | 753 mg |
Reviews
Delicious….I used tarragon and chives for the herb oil because we like it better than parsley. Turned out great. Served it with potatoes au gratin.
My husband and I made this together for Valentines day. Was incredible. Herb oil was probably the weakest part of the dish, so may not make that again (just didnt bring much to the meat in our opinion).
Made this dish for my wife on Valentines Day! Major score. The flavors are on point.
Turned out fabulous
Turned out fabulous
Found the recipe at 4:45 p.m. Had it on the table by 6:45 p.m. including a trip to the grocery store, dog walk, chores. Happy Valentine’s Day to Food Network. Thank you!
I made this for Valentines Day dinner. We really enjoyed it, but i did spruce it up a little. I served it with garlic mash potatoes, and also made a gorgonzola sauce (which I found on food network for the steak. The herb oil was good and really went well with steak, but in the end I was glad I made the second sauce for some extra flavor.
We LOVE this recipe; it is an amazing, upscale-restaurant-quality meal that we have made several times. My husband is a pro at cooking meats, and says this recipe is right on the money regarding cook times, but he waits to prep the meat until just before searing (otherwise, the salt draws out moisture on the meat, which hinders a good sear. The best part just might be the herb oil… amazing how three simple ingredients–parsley, chives, and olive oil–can come together to create a complex flavor explosion (but don’t forget to season it–use at least the amount of recommended salt and pepper–or more, to taste.
I was unimpressed with the herb oil.
I didn;t understan what rack to put the steak on under the broiler. mine was a little over cooker but still good.