Surf and Turf Extravaganza: A Recipe Fit for Royalty

The Perfect Cut of Meat

To create this indulgent surf and turf dish, start by preparing the filet mignon. You’ll need two 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. Combine 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

• For a more low-key take on surf and turf, try pairing grilled shrimp with a flavorful boil.
• Alternatively, experiment with different cooking methods for filet mignon, such as topping it with a rich blue cheese butter.
• Don’t be afraid to get creative with different types of seaweed salt and sesame oil to find your perfect flavor combination!