Surf & Turf

Last Sunday, I wanted to make something special for my husband's birthday (yes, I spoil him when it comes to food...esp on his birthday). He did not want me to buy him anything, since we are getting a new stove (YIPEEE), but he only asked me to cook a nice dinner. and so I did.

Fortunately, I had just watched Tyler Florence making his ultimate surf & turf. Filet Mignon with a crab salad. Let me tell you, it was Yumm-O ;o))

So I went to the store Sunday morning and bought all the ingredients I would need. BTW, I got a little shock when I saw the price of the 4 center cut beef tenderloin steaks. But hey, it was his special day and it was all worth it

For the surf:
1 pint lump crabmeat, picked over for bits of shell and cartilage
1/2 to 3/4 cup mayonnaise
1 tablespoon hot chile paste (recommended: sambal oelek)
2 tablespoons chopped fresh cilantro leaves
1 lime, juiced
Kosher salt and freshly ground black pepper

For the turf:

- Extra-virgin olive oil

- 4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper

- 1 pint vine-ripened red cherry tomatoes, washed and dried

For the surf:

In a medium bowl, stir together:

- together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.

For the turf: Preheat the oven to 400 degrees F.

Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)