Best 2 Surf Turf Steak Oscar With Duchess Potatoes Recipes

SURF & TURF: STEAK OSCAR WITH DUCHESS POTATOES RECIPE - (4.1/5)

Steps:

• In order to make this dinner come together, at the same time, it is important to prepare all of your components in advance. Bring the steak to room temperature, at least 30 minutes in advance. Preheat the oven to 400°F. Aspragus: Wash and pat dry. Snap the end off of one asparagus, to determine where the tenderness of the stalk begins. "Even up" the asparagus with all the tips, and cut the tips off to match the end of the snapped asparagus stalk. Place on a small baking pan (I use my small cast-iron skillet) and drizzle with a little olive oil and coat evenly. Sprinkle with salt & pepper and set aside. Crab: I place my crab in a steamer, as it will reheat in a matter of 1 to 2 minutes. Sauce: Place the egg yolks in a blender; allow to come to room temperature, while you prepare your entree and sides. NOTE: You could add 1 tablespoon of finely chopped shallots (not onion) for a more traditional ingredient, if you wish.) In a small pot, add the chopped tarragon and vinegar and simmer on medium for 2 to 3 minutes until it is reduced to about half. Remove from heat and set aside to cool. Steak (recipe adapted from Ina Garten): Preheat the oven to 400°F. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel (or coarse salt) and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides. Note: I tried this, and the steaks were way too salty! I recommend that you not roll the steaks in the salt and pepper but sprinkle the seasoning, and a lot less-- like about half. You can always add more salt. Season to your personal taste. When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes. Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120°F for rare or 125°F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. While the steaks are resting, place the asparagus in the oven for about 10 minutes, shaking the pan (or skillet) once or twice for even roasting. Get ready to make the sauce. Note: Make the sauce right before you are ready to plate your food, and while it is nice and hot. This is where "mis en place" becomes helpful. That is, measure everything and have it prepared and ready to go! (You can freeze the egg whites for later use.) Sauce: To the egg yolks, add the lemon juice, vinegar mixture, salt & pepper. Blend for about 5 seconds. Butter: Melt or microwave the butter until it is just becoming foamy. You don't want the butter to be boiling hot, or it could "cook" the eggs. Wait until the butter is very warm... ...with the blender running on medium- high speed, slowly begin to drizzle the very warm butter. Then, turn on the blender to high speed for about 1 minute. Turn off the blender, and check the thickness of the sauce. Serve immediately. Because I have a Vitamix, I let the blender run on turbo super-high speed, which actually helps to really heat the sauce. My sauce turned out really thick and creamy. If you need to keep the sauce warm, place it in the bowl/pot of very warm water (not boiling) and carefully cover the top of the blender with a thick towel. Do not microwave to reheat, as it can make the whole sauce fall apart. Assembly: Place the steak on a warm place. Top with asparagus and then the crab. Top with Béarnaise sauce. So, where's the recipe for the Duchess potatoes? Go to this link of Key Ingredient: http://www.keyingredient.com/recipes/907065048/duchess-potatoes/

CHICKEN, SWEET POTATO AND BACON CASSEROLE RECIPE - (4.2/5)

Steps:

• Arrange a rack in the middle of the oven and preheat to 350°. Generously butter a 9-by-13-inch, or a shallow 3-quart baking dish. Pat the chicken dry with paper towels. Place a chicken breast on a work surface and, with a sharp knife held parallel to the surface, cut the breast in half horizontally. Repeat with the remaining breasts. You will have 8 chicken pieces. In a small bowl, mix together the thyme, sage, 1 teaspoon salt and the pepper. Set aside 1 teaspoon of this seasoning. Season both sides of each piece of the chicken with the remaining mixture. Peel the sweet potatoes and cut into 1/4-inch-thick rounds. Stack several rounds on top of each other and cut into 1/4-inch-wide strips. Peel the onion, halve through the root end and slice into 1/4-inch-wide strips. Heat 3 tablespoons of the olive oil until hot in a large frying pan over medium heat. Add the chicken breasts and sauté until lightly browned, 2 to 3 minutes per side. Remove the chicken to the prepared baking dish. Add the chicken broth and wine to the pan and whisk to scrape up any browned bits on the bottom. Cook, stirring, until the liquid has reduced to 1/4 cup, 3 to 4 minutes. Pour over the chicken breasts. In the same frying pan set over medium heat, fry the bacon until crisp, 4 to 5 minutes. Drain on paper towels and, when cool, chop coarsely. Discard all but 1 tablespoon of the drippings in the pan and add the remaining 2 tablespoons of olive oil. Set the frying pan over medium heat, and when hot, add the sweet potatoes and onion and sauté, stirring, until softened, 7 to 8 minutes. Season the vegetables with salt and spoon them over the chicken. Sprinkle with the bacon. (The casserole can be prepared up to this point 1 day ahead. Cool, cover and refrigerate. Bring to room temperature for 30 minutes before proceeding.) Melt the butter until hot in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 1/2 to 2 minutes. Gradually whisk in the milk and the reserved 1 teaspoon of seasoning. Bring the mixture to a gentle boil, whisking constantly and cook until it thickens enough to coat the back of a spoon, about 3 minutes. Taste the sauce and season with salt, if needed. (The sauce can be prepared 1 day ahead; cool, cover and refrigerate separately from the baking dish. Gently reheat over low temperature.) Drizzle the sauce over the ingredients in the casserole and sprinkle with the Gruyère. Cover the casserole loosely with a sheet of foil. Bake the casserole until the chicken is cooked through and tender, about 20 minutes. Remove from the oven and cool the casserole for 5 minutes. If desired, garnish the center of the dish with some sage and thyme sprigs before serving.