SURF & TURF SANDWICH
Make and share this Surf & Turf Sandwich recipe from Food.com.
Provided by Chefron44
Categories Lunch/Snacks
Time 1h40m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 7
Steps:
- I put the rib roast in the freezer for about an hr after trimming off as much outer fat as I could (partially freezing the roast makes the roast easier to slice it thin).
- When I slice the roast ( have a slicer) It's not quite shaved but not sandwich slice either.
- I slice up how much I need for the sandwiches then throw it on the grill or in the skillet along with the onions ( you can either slice or dice the onions).
- Then I take the shrimp and cook it up in a skillet w/ 4 tbs of garlic butter ( cook for about 1 min then turn and cook for another 20 25 sec.)
- Remove the shrimp and drain on a paper towel.
- I take the hoagies and butter them and toast them either in a skillet or on the grill.
- I put the meat on first then the American cheese then I put 8 shrimp per sandwich, then the grill onion followed by the layer of provolone cheese then the top of the bun.
- Leave the sandwich whole if you like or cut in half at an angle.
- I use 8" hoagie rolls.
Nutrition Facts : Calories 1269, Fat 101.3, SaturatedFat 47.5, Cholesterol 361, Sodium 1148.9, Carbohydrate 9.3, Fiber 0.5, Sugar 1.9, Protein 76.4
"HIS AND HERS" SURF AND TURF
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- In a saucepan, over medium heat, simmer 4 cups of chicken stock until reduced by half.
- In a large saute pan, heat 1 tablespoon of the olive oil over high heat until hot but not smoking.
- Season the filets mignons with salt and pepper and add to the hot pan. Sear on both sides until browned nicely, about 2 to 3 minutes on each side, and transfer to oven for about 3 to 4 minutes for rare, 5 to 6 minutes for medium. Remove from oven and let rest.
- Drain excess oil from the pan and return to medium heat; add the shallots and saute briefly; add the red wine and thyme and simmer for 1 minute. Add the chicken stock and continue simmering to reduce to 1 cup; remove from heat and swirl in butter. Season with salt and pepper, to taste.
- In another large saute pan over high heat, heat the remaining olive oil until hot but not smoking. Season the shrimp with salt and pepper. Saute the shrimp for about 2 minutes on each side and remove from the pan to a plate.
- Drain any excess oil from the pan and return to the stove. Deglaze with the white wine and reduce by 1/2. Slowly add butter, stirring to emulsify; finish with the chives. Season with salt and pepper, to taste.
- To serve. On each plate arrange 1 filet and 2 shrimp, spoon about 1 tablespoon of the red wine sauce on the filet and spoon about 1 tablespoon of the white wine sauce over the shrimp. Serve warm.
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