Kicked Up Surf 'n Turf For New Year's Eve Dinner

by Michele Cheplic | More from this Blogger

30 Dec 2007 07:39 PM

If you are looking to end 2007 on a high note (and a full stomach) then the following recipes should come in quite handy. Ever since I was a child our family would sit down to a fancy meal on December 31st. Since it was the last meal of the year my grandparents and parents would spare no expense and our New Year's Eve dinner would typically consist of seafood and a choice cut of beef--be it steak and lobster or prime rib and shrimp or crab legs and beef tenderloin. Whatever the pairing we always knew our New Year's Eve meal would be one to remember.

The following recipes pay homage to the incredible meals my grandfather would whip up (more like work his fingers to the bone) for the eight of us on the last night of the year. The first dish is a fancy appetizer (the recipe serves four so you can modify it accordingly) that features scallops with a simple yet tasty avocado salsa. The second recipe is for a traditional Beef Wellington. There are no surprises (with that cut of meat you don't need to do much to get an outstanding meal) and not much prep work. The trick is to take it out before it gets overcooked and your expensive beef turns into a hockey puck.

I hope you enjoy the recipes and have a wonderful New Year's Eve dinner with your family.

GRILLED SCALLOPS WITH AVOCADO SALSA

Ingredients:

8 large scallops

4 pieces of bacon

2 ripe avocados

1 jalapeno pepper

Juice of one large lime

1/2 red bell pepper

1/4 red onion

2 tablespoons of fresh chopped cilantro

Salt and pepper to taste

Directions for Salsa:

Remove pits and skin from avocado, then dice.

Remove stem and seeds from peppers and dice the peppers and the onion.

Combine avocado, peppers, onion, cilantro, and lime juice.

Add salt to taste.

Directions for Scallops:

Cut bacon in half and wrap each half piece around a scallop.

Secure bacon with toothpick.

Season with salt and pepper, then grill 2-3 minutes each side.

Remove from grill, place on plate and top with avocado salsa.

BEEF WELLINGTON

Ingredients:

2 8-ounce tornado beef tenderloin

1/2 cup beef stock

1 Portobello mushroom

6 medium-size white mushrooms

2 shallots

2 tablespoon sour cream

Salt to taste

Pinch parsley

Pinch oregano

Pinch pepper

Pinch thyme

Pinch garlic

1 sheet puff pastry dough

2 teaspoons peanut oil

1 tablespoon butter

Directions:

Preheat oven to 400 degrees.

In a bowl, combine the peanut oil, salt, pepper, garlic, parsley, thyme, oregano, and then add the tornados and let marinate for one hour.

In a skillet add butter and heat tornados for one minute on each side. Don't exceed two minutes on high heat.

Next, you are going to make a sauce in another pan by combining roux, beef stock, sautéed shallots, and mushrooms; bring to a boil, stir frequently. Remove from heat and add salt/pepper to taste. Add sour cream, and let cool.

Use one pastry sheet 20 x 12 inches and divide it into two sections, or use two 10 x 6 inch pastry sheets. Place some of the sauce in the center of the pastry sheets. Add the beef and pour one more ladle of sauce on top of beef.

Apply egg wash to the pastry sheets and place beef in the oven -- 10 minutes for medium-rare, 13 minutes for medium, or 16 minutes for medium-well.

Remove from oven and let rest for at least 7 minutes before cutting.

Related Articles:

Preparing Your Holiday Roast

Holiday Roasts 101

Scallops for Your Non-Traditional Thanksgiving Dinner

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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