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Surf and Turf in Herbed Red Wine Sauce with Buttery Mushrooms and Creamy Leeks

Surf and Turf in Herbed Red Wine Sauce with Buttery Mushrooms and Creamy Leeks
Surf and Turf in Herbed Red Wine Sauce with Buttery Mushrooms and Creamy Leeks requires about 1 hour and 35 minutes from start to finish. This main course has 2659 calories, 108g of protein, and 167g of fat per serving. This recipe covers 57% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have demi glace, kosher salt and pepper, chicken stock, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet. Surf and Turf in Herbed Red Wine Sauce with Buttery Mushrooms and Creamy Leeks, Turf 'n' Surf with Pesto Sauce Pasta, and Surf and Turf With Dill Sauce and Onionberry Chutney are very similar to this recipe.

Instructions

1
Heat the olive oil in a large skillet over medium-low heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
2
Add the shallots and garlic to the pan and sweat them for 1 minute. Throw in the thyme, marjoram, bay leaf, cloves, and juniper berry and sweat for 1 minute.
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Juniper BerriesJuniper Berries
Bay LeavesBay Leaves
MarjoramMarjoram
ShallotShallot
CloveClove
GarlicGarlic
ThymeThyme
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3
Add the red wine and let the mixture simmer until the wine is mostly cooked off and the sauce starts to thicken slightly, about 20 to 25 minutes. Stir in 1/2 cup of the demi glace, cook for 1 minute, then taste. If the sauce needs a little more richness, add more demi glace until it tastes evenly rich and smooth. Stir in the butter until it is just melted. Taste the sauce again and season with salt, and pepper, if necessary.
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Demi GlaceDemi Glace
WineWine
ButterButter
PepperPepper
SauceSauce
SaltSalt
1
Preheat the oven to 400 degrees F. Preheat a grill or cast iron pan over high heat.
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GrillGrill
OvenOven
Frying PanFrying Pan
2
Remove the steak from the refrigerator 30 minutes before cooking so the meat is at room temperature. This helps the meat to cook evenly. Coat the steak in 2 tablespoons olive oil. Season the steak with salt, and pepper. Sear the steak on both sides, about 2 minutes per side, until browned.
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Olive OilOlive Oil
PepperPepper
SteakSteak
MeatMeat
SaltSalt
3
Transfer the steak to the oven for 10 to 12 minutes.
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SteakSteak
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OvenOven
4
Remove from the oven and let rest before slicing. While the steak is in the oven, season the fish well with salt and pepper. Wrap thin slices of potato around each piece of fish, overlapping slightly. Do this with each slice overlapping the last by 1/4-inch until the fish is wrapped.
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Salt And PepperSalt And Pepper
PotatoPotato
SteakSteak
FishFish
WrapWrap
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OvenOven
5
Heat a nonstick pan over medium heat and add 1 tablespoon olive oil. Season the potato-wrapped fish with salt and pepper and add the fish to the pan with the potato overlap facing down. This will help seal the potatoes on the fish. Cook each side until the potato is crispy and fish is cooked through.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
PotatoPotato
FishFish
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6
Transfer the cooked fish to a paper towel. Keep warm.
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FishFish
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Paper TowelsPaper Towels
1
Melt 1 tablespoon butter in a large skillet over medium heat.
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ButterButter
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2
Add the corn to the pan and cook until lightly browned.
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CornCorn
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3
Remove the corn from the pan to a bowl.
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CornCorn
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4
Add another 1 tablespoon of butter and then stir in the shallots. Cook the shallots until softened, about 5 minutes.
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ShallotShallot
ButterButter
5
Remove the shallots to the bowl with the corn.
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ShallotShallot
CornCorn
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6
Add in the remaining 2 tablespoons butter and raise the heat to medium-high.
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ButterButter
7
Add the mushrooms and cook until they start to brown, but are still firm.
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MushroomsMushrooms
8
Add the sherry vinegar and stir. Simmer until reduced down and almost cooked out.
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Sherry VinegarSherry Vinegar
9
Add the corn and shallots back into the pan. Stir to combine. Season the mushrooms with salt and pepper. Keep warm.
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Salt And PepperSalt And Pepper
MushroomsMushrooms
ShallotShallot
CornCorn
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Frying PanFrying Pan
1
In a large, deep saute pan over medium heat, melt the butter.
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ButterButter
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Frying PanFrying Pan
2
Add the leeks and shallots and sweat the leeks and shallots for 3 minutes, stirring occasionally. Season the mixture with salt and pepper.
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Salt And PepperSalt And Pepper
ShallotShallot
LeekLeek
3
Add the wine and bring to a simmer and let the wine cook all the way down until it is almost cooked out.
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WineWine
4
Add the stock and repeat the reduction process.
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ReductionReduction
StockStock
5
Add the cream and reduce the heat to medium-low and let simmer until the leeks and shallots are tender and the sauce begins to thicken. Season the mixture with salt, and pepper again, if needed.
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ShallotShallot
PepperPepper
CreamCream
LeekLeek
SauceSauce
SaltSalt
1
Slice the steak into thin slices. Make a bed of mushrooms on each plate. Top with slices of steak and a piece of fish. Spoon the leeks on the side. Top the steak and fish with the red wine sauce.
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MushroomsMushrooms
Red WineRed Wine
LeekLeek
SauceSauce
SteakSteak
FishFish
DifficultyExpert
Ready In1 h, 35 m.
Servings2
Health Score46
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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