Reheating time: 10-15 minutes
Congratulations! You made it in for one of our fastest-selling-out dinners in a loooooong time. As usual, I had no idea that y’all would go so crazy for surf and turf. Goes to show what I know… Who wouldn’t be stoked on this dinner tonight? Tenderloin medallions, fennel poached shrimp, creamy asparagus + tarragon risotto, and a DIY wedge salad with sundried tomato ranch dressing. Doesn’t get much better than that. Or does it? By ordering tonight’s dinner, you automatically entered yourself into a raffle for the most badass gift basket ever. Rachel and I spent the better part of our day off running around to find the best of the best goodies to stuff in this thing. So, dig in to your dinner- and tonight, check out our instagram to see who wins! More info included… uhhh…. In the bag? I don’t know. I’m just the guy who writes the instructions. Get in there!
For the tenderloins:
So- we gave you guys truffle butter to put in the risotto. I know, very kind of us. You’re welcome. However, on second thought, the truffle butter may be better applied to the tenderloin medallions! Just saying.
To reheat the tenderloins, I recommend the grill. Just mark them on either side, and cook through to your desired temp. Alternatively, the broiler works well, but if you’re not grilling, I would suggest taking the time to sear them in a pan with some butter. Get a cast iron or carbon steel pan (or any pan, doesn’t really matter) hot ofer medium high heat, add some butter or oil, and pop the tenderloin pieces in there. Give them a hard sear for 1-2 minutes on each side, then pull them out to rest. Or, if you want more cooked steak, leave them in the pan till they reach the level of doneness you’re happy with. Once they’re hot and ready, slice them up! Plate up alongside the risotto and shrimp, and maybe put some truffle butter on top??! Break the rules!
For the shrimp:
Grill! 100% grill. But if you aren’t grilling, just warm these in the broiler for 2-3 minutes- they are fully cooked, and just need to be warmed slightly to take the chill off them. Once they’re hot, plate them up next to your beef for the surf and turf aesthetic. Whatever that means… However, there’s something to be said for cold shrimp. I personally would probably not heat these up.
For the risotto:
Easiest risotto you’ve ever made in your life. Just scoop the rice into a saucepot, add the smallest splash of water to thin it out slightly, and warm over medium heat, stirring a lot with a rubber spatula, until it’s nice and hot. If you want it thinner, just add water! Thicker? Cook it down a bit. This risotto is ready to eat, so you could also microwave. But that’s not as fun as warming on the stove.
For the wedge salad:
We decided to completely not use what I put on the menu- because iceberg is the only option for a true wedge salad. As chef Jeff said, it’s all about that watery crunch. So, baby iceberg it is. Either leave this puppy whole for the true wedge experience, or tear it up! Cover with sundried tomato ranch, give a season with some salt + black pepper, and scatter all the goodies on top. Enjoy 🙂