Login to Save Like

Ingredients

Sauce:

• 1 tablespoons olive oil
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 6 sprigs fresh thyme
• 2 sprigs fresh marjoram
• 1 bay leaf
• 2 cloves
• 1 juniper berry
• 1 bottle dry red wine
• 1 cup demi glace (thickened concentrated enhanced stock), divided
• 2-ounces butter
• Kosher salt and freshly ground black pepper, to taste

Surf and Turf:

• 1 (1-pound) New York strip steak, cut in half, fat trimmed
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 2 (5-ounce) pieces Chilean sea bass
• 1 Idaho potato, peeled, cut into a rectangle, sliced thin lengthwise on a mandolin, and held in a bowl of room temperature water

Mushrooms:

• 4 tablespoons, butter, divided
• Kernels from 1 ear white corn
• 3 shallots, sliced thin
• 2 cups cremini mushrooms, washed, halved
• 4 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper, to taste

Leeks:

• 4 tablespoons butter
• 3 leeks, halved, washed, and sliced into 1/2-inch pieces
• 1 shallot, sliced thin
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup white wine
• 1/4 cup chicken stock
• 1/4 cup heavy cream

Description

Food Network Invites You To Try This Surf And Turf In Herbed Red Wine Sauce With Buttery Mushrooms And Creamy Leeks Recipe From Brad Sorenson.

Food Network