Valentine Surf and Turf with Wild Mushrooms and Asparagus
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Serves: 2
 
Ingredients
  • 2 filet mignon steaks (8 ounces each)
  • 4 large shrimp or jumbo prawns, shelled and deveined
  • 2 cups sliced wild mushrooms (we used shitake, crimini, chanterelle and button)
  • 2 tbs good quality olive oil
  • 1 small shallot
  • 1 clove garlic - minced
  • 3 sage leaves - chopped
  • 1tbs fresh thyme
  • 1 tbs butter
  • ½ pound asparagus - trimmed and peeled
  • S & P to taste
Instructions
For the Filet Mignon:
  1. Preheat oven to 425°.
  2. Heat a large oven proof skillet or grill pan over high heat for 5 mins. Drizzle steaks with a Tbsp of olive oil and rub on each side to coat. Sprinkle each side with salt and freshly cracked pepper. Place steaks in hot pan and sear evenly on both sides. About 2 minutes per side. Place hot steak pan in the oven to continue cooking to your desired level. For rare steaks, temperature should be 120° , 125° for medium - rare. Remove steaks from oven and allow to rest for 2-3 minutes.
*While the steaks are cooking in the oven, begin working on the mushrooms, shrimp and asparagus.
For the Wild Mushrooms:
  1. Heat 1 Tbsp olive oil in saute pan over medium heat. Add minced shallot and saute for 1 minute. Add mushrooms and cook until softened (about 5 minutes) then add chopped herbs. Add 1 Tbsp of butter and S & P to taste just before serving.
For the Shrimp:
  1. Rinse shrimp and pat dry, season with S & P. Heat a small sauce pan over medium heat, drizzle with olive oil and add in garlic. Add shrimp and cook until pink (about 2 minutes per side).
For the Asparagus:
  1. Bring 2 cups of water to a boil in a medium sauce pan. Cook asparagus for 2 minutes and drain immediately. Toss with a drizzle of olive oil or a pat of butter and season with S & P to taste.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/valentine-surf-turf-wild-mushrooms-asparagus/