tasty tuesday: surf and turf with homemade pasta with garlic basil alfredo

There's a lot going on here.

There’s a lot going on here.

Ever want to make a supper with ALL THE THINGS? Well, this one will do just that for you (I ran out of tongs, and we have 8 sets). I decided to go all out this week as something of a celebration for my good friend Amanda who is leaving Macon soon to pursue a great job opportunity closer to her hometown. So, she and her fiance came over for some Steak Au Revoir, if you will.

I was also inspired here my all of the great herbs that have really been popping in the garden lately, and despite meat, the herbs really are the stars here.

So, what all is going on the with food? Let’s just say this happened:

Like Buttah

Like Buttah

So, its not just like butter, it actually is butter. The respective toppings for the surf and turf: White wine, sage, dill, chive garlic butter and red wine, rosemary, thyme, chive garlic butter. For each, I pulsed 2 cloves of garlic with the herbs, about 1 tbsp each, in a food processor with the a little of the wine, salt and olive oil. Meanwhile, I had 1/2 stick of butter spinning in the kitchenaid with the paddle attachment. I poured the processed mixture into the bowl and raised the speed to blend and then slowed it down for about two minutes. Then, I laid out some plastic wrap and scooped the mixture into the middle and rolled it up and refrigerated for several hours.

I also made the pasta in advance using Mario Batali’s recipe. Just flour and eggs mixed and kneaded to the high heavens. After letting the mixture sit and tried my best to roll it thin, but it didn’t really work. Clearly I need a pasta machine.

This part wore me slap out.

This part wore me slap out.

Ok, the sauce.

Its a lot of butter! 1 and 1/2 sticks of butter, 1 pint of cream, 1/2 cup of food processor chopped basil, 4 cloves of minced garlic 1 and 1/2 cups of parmesan cheese and a little salt. And it is so good.

Start by melting the butter, being sure not to brown. Add the cream and lower the heat to medium low. Whisk as your pour and be sure not the boil the mixture. Then add the basil garlic, and salt, and let it simmer for about 10 mins. Finally add the cooked pasta and parmesan and continue to simmer until the cheese is fully integrated. It is ready to serve at this point.

Oh, but you want to know about the meat?

Starting with the filets. They were salted and peppered and rested over night in the fridge. Before I cooked the, I let them ease to room temperature and gave them a pounding to tenderize a little bit. I surrounded them in paper towels to make sure they were dry before hitting the pan. As the pan was heating, I also preheated the oven to 400 to be the finisher. The steaks seared on both sides for about 4 mins. After the first turn, the received a medallion of the red wine butter.

Sizzle

Sizzle

After the sear, I placed the in the oven for about 5 minutes. They ended up a good medium rare.

It what was for dinner.

It was for dinner.

 

The Salmon were fresh and unadorned before hitting the pan that was coated with olive oil. I seared the top side for about 2 mins before flipping to the skin side. Of course, at this point, the salmon pieces were hit with medallions of the white wine butter and tossed in the oven for a couple of minutes, until the butter melted. The fish came out flaky and nice.

Oh, and for the record, I serve it with a kale salad with craisins and pecans with a dijon white wine vinaigrette with shallot:

The also ran

The also ran

It was great, by the way.

All told, a great meal that has left me exhausted. Much love to Amanda and Eric!

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