Surf and Turf with Asparagus and Dill Hollandaise – TCI

Surf and Turf with Asparagus and Dill Hollandaise

Serving Size: 2

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What you’ll need:

  • 1 U.S. Farm-Raised Catfish fillet, cut in half
  • 2 (4-ounce) beef tenderloin fillets
  • ½ pound fresh asparagus, ends trimmed
  • 3 egg yolks
  • ¼ cup white wine
  • 2 tablespoons lemon juice
  • 9 ounces hot clarified butter
  • Pepper sauce (Tabasco) to taste
  • 1 tablespoon fresh dill, finely chopped

How to prepare:

Heat oil in a medium-size skillet over medium-high heat. Season beef and catfish fillets with salt and pepper.

Sear beef for 2 minutes, on each side, or until cooked to your preferred temperature. Sear catfish for 3 minutes per side. Remove each, and let rest.

Add asparagus to hot skillet; then sprinkle with salt and pepper, and sauté for 3 minutes.

Dill Hollandaise:

Combine egg yolk, wine and lemon juice in a bowl, and place over a hot water bath. Whisk, and cook until it forms a figure 8 ribbon.

Slowly add hot clarified butter while whisking. If sauce gets too thick, whisk in a few drops of warm water.

When all butter is emulsified, season with salt and liquid pepper; stir in dill, and spoon over fillets.

Serves 2