Earlier this week I made up a nice surf and turf with a ribeye steak and some sea scallops. I also experimented with some grilled potatoes that I marinated in a chipotle sauce. For the steak I just sprinkled on some kosher salt and fresh cracked black pepper then cooked it to a nice medium rare.
For the potatoes I wanted to try something different and looked up a few ideas for grilled redskinned potatoes. Most of the recipes I found were pretty basic so I modified a few to add some spice to the potatoes. I thought they turned out quite well and were a nice change up from a regular baked potato.
I cooked the scallops on Himalayan salt blocks. If you can I highly recommend getting one. They cook some of the best scallops I have ever eaten. They are also good with tuna and thinly sliced pieces of beef. The most important part of cooking with a salt block is to make sure you heat it correctly. You need to take your time to not damage the block. I go over the proper way to heat a salt block in the recipe for the scallops.
The salt blocks give the scallops a fantastic sear and a light and salty seasoning. Enjoy!
On Mother’s Day I cooked dinner for my family. The menu was made up of Fillet Mignon with the Guinness reduction, double stuffed potatoes with cheese and bacon, sauteed mushrooms, and oven roasted asparagus. Putting the meal together turned into a family effort with everyone pitching in on various parts of the meal. I’m getting closer and closer to perfecting the Guiness reduction and should have the final version of it nailed down in the next few attempts. With this attempt I was focusing on getting the right consistency to allow the sauce to grab onto the steak better. For dessert I made bananas foster. Now I am not a huge fan of cooked fruit and was surprised with how well it turned out. The bananas foster will be getting a dedicated post in the very near future. I hope all of you also had enjoyable Mother’s Days.
Tonight I decided to experiment with a pan sauce for a steak. I seasoned the steak with kosher salt and crushed black pepper then cooked it in a frying pan in equal parts olive oil and butter. Then the fun started. there was no set recipe so I will just walk you through what I did. I first threw some finely chopped shallots into the pan and cooked them for about a minute until they were soft. I then deglazed the pan with Guinness and let it reduce down to about a spoonful. Next, I added beef stock to the pan and I also started salting to get the seasoning right. I let the Guinness and beef stock mixture reduce down to about 2/3 of a cup. I then added about a teaspoon of Dijon mustard, a tablespoon of soy sauce, and some chopped fresh parsley to the sauce. I turned the heat down and let it simmer for about 2 minute. Finally I added a tablespoon of unsalted butter and about half a teaspoon of truffle butter. Once the butter melted i stirred the sauce and salted one last time. The sauce was very rich and flavorful and complemented the steak quite well. I’m becoming more and more a fan of making pan sauces because it lets you get creative with building flavors to compliment a main dish.