Ingredients
- Tarragon Hollandaise:
- 3 egg yolks
- Juice of two lemons
- 2 sticks butter, melted and slightly cooled
- Dash of kosher salt
- Red pepper cayenne, when needed
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
- Steak:
- Kosher salt and freshly ground pepper
- Four 2-inch-thick beef filet steaks (about 10 ounces each)
- 1 tablespoon butter
- 1 tablespoon essential olive oil
- Roasted Asparagus:
- 1 bunch medium-sized asparagus, ends trimmed if woodsy
- 1 tablespoon essential olive oil
- Kosher salt and freshly ground pepper
- Shrimp:
- two tablespoons butter
- 8 ounces jumbo (16- to twenty-count) shrimp, shelled and deveined
- Kosher salt and freshly ground pepper
- Chopped fresh parsley, for garnish
Directions
Preheat the oven to 450 levels F.
For that tarragon hollandaise: Add some egg yolks to some blender or perhaps a mixer and blend. Add some fresh lemon juice and blend for many seconds. Using the blender on, gradually drizzle within the melted butter. Switch off the blender. include just a little salt and cayenne and whip it again until combined. Add some chopped tarragon and pulse. Put aside.
For that steak: Generously pepper and salt each side from the steaks.
Heat an ovenproof skillet over medium-high temperature. Add some butter and essential olive oil. Once the butter melts, add some steaks towards the skillet and sear on sides until a very nice color, about one minute per side.
Put the skillet within the oven to complete cooking the steaks. Prepare until medium rare, four to five minutes. Cover loosely in foil and permit to relax for five minutes.
For that roasted asparagus: Place the asparagus on the baking sheet, drizzle within the essential olive oil and sprinkle on some pepper and salt. Roast for five to ten minutes.
For that shrimp: Melt the butter inside a pan over medium-high temperature. Add some shrimp and saute until pink and dark golden brown. Sprinkle on some pepper and salt. Put aside.
Place each filet steak on the plate and put 3 to 4 asparagus spears on the top. Put on some sauteed shrimp and drizzle on some hollandaise Sprinkle around the parsley and serve.
Contains Raw Eggs. The Meals Network Kitchen suggest caution in consuming raw and gently cooked eggs because of the slight chance of salmonella or any other food-borne illness. To lessen this risk, we advise you utilize only fresh, correctly refrigerated, clean grade A or AA eggs with intact shells, and steer clear of contact between your yolks or whites and also the covering. For recipes that decision for eggs which are raw or undercooked once the dish is offered, use covering eggs which have been treated to eliminate salmonella, by pasteurization or any other approved method.
Recipe thanks to Ree Drummond