Elegant Surf and Turf for Mom’s Special Day

Naturally, I have saved the very best, most indulgent menu for last. This is deserving of the highest praise. Every aspect is unique and oh so delicious. While the menu may seem complicated, demanding great skills in the kitchen, when taken step by step it’s not all that difficult.  While the recipes themselves are presented in the order they should be served, the dessert should actually be made the day before or early in the morning. The cake will need time to bake, cool, assemble and decorate. The salad can also be made in advance, to be finished just before serving. The potatoes are equally delicious served warm or at room temperature, just don’t garnish until ready to serve. The only aspect of the menu that proves to  be a challenge is the Steak Oscar. While no one element of the steak is complicated on its own, timing is everything. If my guys can do it, (as they have) I’m sure anyone can do it too.

This is what I like to call a Mother’s Day Menu with options. Let’s start with the Roasted New Potatoes with Caviar. This is actually an appetizer and can be served as such. Or it can be served alongside the man attraction – our Steak Oscar. It’s all a matter of time and desired presentation.

Next up is the Steak Oscar. Steak Oscar is a complete meal onto itself – grilled Filet Mignon, seared asparagus tips, and grilled seafood for that added “wow” factor. This is one of my favorite Filet Mignon recipes. This steak has quit the pedigree. I’m sure you’ll recognize the steakhouse – Delmonico’s in New York City. In 1926, restaurateur Oscar Tucci purchased the ground floor and basement of the 70,000-square foot Beaver Street building. While this was not his first restaurant, having success in New Orleans as far back as 1895, Delmonico’s was first opened as a speakeasy. We can thank Delmonico’s for such wonderful dishes as Eggs Benedict, Lobster Newburg and Baked Alaska. Steak Oscar was just another in a long line of signature dishes.

Traditionally Steak Oscar utilizes crab for the surf portion. That is always an option, and one that is delicious. Just as lovely is the use of beautiful shrimp. For dramatic effect alone, the arched pink shrimp peeking out from under a beautiful yellow sauce, all in contrast to the seared steak beneath is spectacular. Then again, depending upon which part of the crab is used, the effect can be equally breathtaking. There are even those recipes that utilize lobster to represent the surf. While my recipe calls for shrimp, the variations of surf are completely up to you. Just as mine calls for a Tarragon Hollandaise Sauce, which is a simplified Béarnaise Sauce. As the name implies, it’s a Hollandaise Sauce with fresh tarragon for added flavor. (For a true Béarnaise recipe, check out Hollandaise Sauce and Her Lovely Daughters).

Our Elegant Surf and Turf Menu
Roasted New Potato with Caviar
Steak Oscar with Shrimp and Asparagus
Spring Salad with Raspberries and Candied Walnuts
Citrus Chiffon Cake with Buttercream Frosting

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Roast New Potatoes with Caviar and Crème Fraîche
2 lbs unpeeled small new potatoes, halved lengthwise
1 1/2 tablespoons olive oil
1 tablespoon minced chives with extra for garnish
2/3 cups chilled crème fraîche
1/4 cup salmon roe caviar

Heat oven to 400 degrees.

Combine potatoes and 2 tablespoons of oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Arrange the potatoes, cut side down, in single layer on a baking sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 20-25 minutes.

Cool 10 minutes on the sheet. Arrange potatoes, cut side up on a serving platter, trimming the bottoms slightly to keep them upright if you wish.

Gently top each potato with one generous teaspoon of crème fraîche and a small dollop of caviar. The potatoes need to be cool enough so that the crème fraîche adheres to the top and doesn’t slide off, but warm enough that they’re still lovely.

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Steak Oscar
Tarragon Hollandaise Sauce
2 Sticks of Butter, melted and slightly cooled
3 Egg Yolks
2 Lemons, juiced
Dash of Kosher Salt
Cayenne Pepper, as desired
1 Tablespoons Fresh Tarragon, chopped

In a small sauce pan over low heat, melt butter. Remove from heat and let cool slightly.

Place egg yolks into a blender or food processor fitted with a blade. Blend until pale yellow. Squeeze the juice of two lemons over the egg yolks and blend for several seconds.

With blender on, slowly drizzle in the warm, melted butter.

With blender off, add a little salt and cayenne pepper. Whip to combine. Add chopped tarragon and pulse to blend.

Set aside until ready to use.

Pan Seared Asparagus
1 lb green asparagus, trimmed
1 tablespoon olive oil
1 tablespoon butter
juice of 1/2 lemon, freshly squeezed
salt and freshly ground black pepper

Rinse the asparagus and trim off the ends, leaving spears about 8 inches long.

In a large frying pan, heat the olive oil and butter to sizzling. Turn down the heat to medium and add the asparagus.

Using a broad spatula, turn the spears over from time to time until they are browned more or less evenly, about 10-15 minutes depending on the thickness of the asparagus. The spears will remain mainly green, with patches of crispy brown. Check for doneness by tasting a spear. It should be tender but slightly al dente.

Sprinkle the asparagus with lemon juice, salt and pepper. Remove skillet from heat, cover to keep asparagus warm until ready to assemble.

Filet Steaks
Kosher salt and freshly ground black pepper
Four 2-inch-thick Filet Mignon (about 6 ounces each)
1 tablespoon butter
1 tablespoon olive oil

Remove steaks from refrigerator. Generously salt and pepper both sides of the steaks and let sit on the counter for about 30 minutes. This will allow salt to do its thing and help the steaks to cook evenly without over or under cooking the meat.

Heat the oven to 450 degrees.

Heat an oven-proof skillet over medium-high heat. (A cast iron skillet is best). Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.

Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.

NOTE: If desired, the steaks can also be grilled over a bed of coals.

Shrimp
2 tablespoons butter
12 jumbo Prawns (16- to 20-count), shelled and deveined
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish

Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.

To Assemble the Steak Oscar: Place each filet steak on a plate and place three to four asparagus spears on top. Top with three of sautéed shrimp and drizzle on some Hollandaise Sauce. Sprinkle on the parsley and serve.

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Spring Salad with Raspberries and Candied Walnuts
¼ Cup Walnuts, chopped
2 Tablespoons Sugar
1 (5 oz) bag Mixed Salad Greens
2 Cups Fresh Raspberries
½ Small Red Onion, thinly sliced into rings
½ Cup Dates, chopped – optional
1/3 Cup Balsamic Vinaigrette Dressing
2 oz Feta Cheese, crumbled

Heat a small, non-stick skillet over low heat. While skilled is warming, chop walnut. Cook walnuts with sugar over low heat for about 10 minutes, stirring constantly, until sugar has melted and walnuts are coated. Remove from heat and let cool. Once cooled, break apart.

In a large, pretty serving bowl, scatter torn salad greens. Toss raspberries over the greens. Slice onion, break into rings and scatter over salad. Chop dates, if using, and scatter over the salad mixture. Cover and chill well.

Just before serving, pour dressing over salad, toss gently to coat. Top with walnuts and feta.

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Orange Chiffon Cake with Citrus Buttercream Frosting
Chiffon Cake
2 1/2 cups Cake Flour, sifted
1 1/3 cups Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
1/2 cup Vegetable Oil
5 large Eggs, separated
3/4 cup fresh Orange Juice
3 tablespoons Orange Zest
1/2 teaspoon Cream of Tartar

Citrus Buttercream Frosting
1 (32-oz.) package powdered sugar
1 cup butter, softened
3 tablespoons orange zest
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
5 tablespoons fresh orange juice
1 tablespoon additional fresh orange juice, if needed

Optional:
Edible Flowers and Kumquats For Garnish

To Make the Chiffon Cake:
Heat oven to 350. Lightly grease and flour three 9-inch round cake pans and set aside.

Sift the cake flower into the bowl of a heavy-duty electric stand mixer. Add the sugar, baking powder and salt.

Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.

In a separate bowl using a hand-held mixer, beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold the egg whites into flour mixture.

Spoon batter into the prepared cake pans.

Bake in the heated oven for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

To Make the Buttercream Frosting:
Sift the powdered sugar into a large bowl. Set aside until ready to use.

Cream butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy.

Gradually add powdered sugar alternately with lemon juice and 5 tablespoons fresh orange juice, beating at low-speed until blended after each addition.

Add up to 1 tablespoon additional fresh orange juice, 1 teaspoon at a time, until desired consistency is reached.

To assemble cake:
Place one layer of the cooled cake on a serving platter. Spread about one-quarter of the frosting over the top. Place second layer of cake on top of the first, coat with frosting, and repeat with final third layer.

Frost the top and sides of the cake. Garnish finished cake with edible flowers as desired.

When serving, place a flower and a few kumquats as desired for a whimsical presentation.

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*** Suggested Common Edible Flowers ***
Carnations
Chrysanthemums
Dandelions
Day Lilies

English Daisy
Jasmine Lavender
Marigold
Pansy

Rosemary Blooms
Roses
Violets

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