Surf and Turf with Asparagus and Dill Hollandaise

Surf-and-Turf.jpg

Surf and Turf with Asparagus and Dill Hollandaise

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

 

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

  1. 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.

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

  1. For the 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.

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

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

 

Yields: 2 servings