Surf and Turf Extravaganza: A Recipe Fit for Royalty
In the heart of trendy Williamsburg, Brooklyn, a Japanese grill named Salt + Charcoal has created a show-stopping surf and turf dish that will leave you breathless. This indulgent recipe combines the richness of tender filet mignon with the brininess of oceanic uni (sea urchin) and sweet-salty salmon roe, all on a bed of savory seaweed and sesame.
The Perfect Cut of Meat
To start, you’ll need two filet mignon steaks, each weighing 6-8 ounces and measuring about 1 1/2 inches thick. Sprinkle both steaks with kosher salt, then heat a slick of neutral cooking oil in an oven-safe sauté pan over medium-high heat. Sear the steaks for 3 minutes on each side, then transfer the pan to a preheated oven at 160°F for an additional 15 minutes.
The Oceanic Component
While the steaks are cooking, prepare the seaweed sauce by combining 3 ounces of water with dried kombu seaweed in a small pot. Bring to a boil, then remove from heat and discard the kombu. Add nori seaweed and stir to soften, seasoning with a sprinkle of seaweed salt and a few drops of Japanese pure sesame oil.
Assembly and Presentation
Once the steaks are done, remove them from the oven and transfer to warmed plates. Sprinkle each steak with chopped scallions, then divide the salmon roe evenly over the top. Next, add a generous helping of sea urchin, spooning the seaweed sauce over the top. For a dramatic touch, use a kitchen torch to lightly burnish the sea urchin for several seconds. Finish each plate with a sprinkle of seaweed salt, sesame oil, and sesame seeds, and serve immediately.
Tips and Variations
If you’re looking for a more low-key take on surf and turf, try our Grilled Shrimp Boil Skewers recipe. Alternatively, for another excellent way to cook filet mignon, get our Filet Mignon with Blue Cheese Butter recipe. And don’t forget to experiment with different types of seaweed salt and sesame oil to find your perfect flavor combination!
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