Surf & Turf Trio with Roasted Asparagus and Cheesy Herb Gratin
Ingredients:
For the Seared Steak & Shrimp:
2 filet mignon or ribeye steaks
8 large shrimp, peeled and deveined
Salt and pepper, to taste
2 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
1 tsp smoked paprika
Fresh parsley for garnish
For the Lamb Chops:
4 lamb chops
Salt and pepper, to taste
1 tbsp olive oil
1 tbsp fresh rosemary, chopped
2 cloves garlic, minced
Zest of 1 lemon
For the Roasted Asparagus:
1 bunch fresh asparagus, trimmed
1 tbsp olive oil
Salt and pepper, to taste
1 tsp lemon juice (optional)
For the Cheesy Herb Gratin:
2 cups thinly sliced potatoes (Yukon Gold recommended)
1/2 cup heavy cream
1/2 cup grated Gruyère cheese
1/4 cup grated Parmesan
1 tsp thyme leaves
Salt and pepper, to taste
1 tbsp butter (for greasing)
Instructions:
Prepare Gratin:
Preheat oven to 375°F (190°C). Butter a small baking dish. Layer potatoes with cream, cheeses, thyme, salt, and pepper. Repeat until full. Bake for 40–45 min until bubbly and golden brown.
Roast Asparagus:
Toss asparagus with olive oil, salt, and pepper. Roast at 400°F (200°C) for 12–15 min. Finish with lemon juice if desired.
Cook Lamb Chops:
Rub chops with rosemary, garlic, lemon zest, salt, and pepper. Heat olive oil in skillet over medium-high. Sear 3–4 min per side until crusted and medium-rare (internal temp ~130°F/54°C). Rest 5 minutes.
Sear Steak:
Pat steaks dry. Season with salt and pepper. Sear in olive oil over high heat, 3–4 min per side. Add butter and baste for final minute. Let rest.
Cook Shrimp:
In same skillet, add garlic and shrimp. Season with salt and paprika. Sauté 1–2 minutes per side until just pink.
Assemble Plate:
Plate steak topped with shrimp, lamb chops beside it, roasted asparagus lined neatly, and a scoop of golden cheesy gratin. Garnish with parsley and serve hot.