Dinner For 6

I know that's a weak title, but I couldn't think of anything clever sooo yeah deal. This beef dish was something that I've been wanting to make for some months now, but I couldn't afford to on my broke college student budget lol. I was inspired to make it yesterday after my dad took me on a tour of this new grocery store in the area. They have EV-ER-Y-THING!! They had the biggest cheese section I have ever seen in my life! They had French cheeses, Mexican cheeses, Italian cheeses, you name it. They had a huge meat and seafood counter, and they even cooked the food right there for you for FREE!! It had a little restaurant, a sushi shop, a fresh soup station, and a whole bunch of other stuff that I won't bore you with because nobody cares about that stuff but me lol. 


Anyways, the dish is a Prosciutto wrapped steak that is pan-seared to crisp on the outside and medium to medium well on the inside. This is definitely going to be a new family favorite. Even the picky eaters loved it. I decided to be extra and do a surf and turf meal. So, for an accompaniment I did a sweet, citrus, garlic and herb marinated shrimp. I served this with garlic and butter sautéed Baby Asparagus. 


Prosciutto-Wrapped Beef
Original Recipe Courtesy of Sunny Anderson

Ingredients

• 1 pound tender cut beef, cut into roughly 2-inch cubes to make 12 pieces

• Freshly ground black pepper

• 1/4 pound prosciutto
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small shallot, diced
• 1/2 cup chicken stock
• 1 tablespoon coarse-grain mustard
• 2 tablespoons heavy cream
• 2 tablespoons freshly chopped parsley leaves
• 2 cloves fresh garlic, minced (I added this for a little extra flavor)

Directions

1. Sprinkle beef on all sides with black pepper. 

2.Wrap beef cubes with enough prosciutto to cover entirely. Be sure that prosciutto doesn't overlap more than once.

3. Place wrapped cubes seam side down on a plate. 

4. In a large skillet over medium heat, add oil and butter. When butter has melted add beef cubes, seam-side down to seal, then sauté until crisp on all sides, about 8 to 10 minutes for medium rare. 

5. Remove beef and let rest 5 minutes before serving. Add shallots and garlic to pan and saute 1 minute to soften. 

6. Add chicken stock and scrape up brown bits stuck to the bottom of the pan with a wooden spoon. 

7. Whisk in mustard and heavy cream and cook 1 minute more to thicken sauce. Remove from heat. Season, to taste, with salt and pepper and garnish with parsley.

Citrus Garlic and Herb Shrimp

adapted from http://allrecipes.com/recipe/grilled-garlic-and-herb-shrimp/

Ingredients

• 2 teaspoons ground paprika
• 2 tablespoons fresh minced garlic
• 2 teaspoons Italian seasoning blend
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 2 teaspoons dried basil leaves
• 2 tablespoons brown sugar, packed
• 2 pounds large shrimp (21-25 per pound), peeled and deveined
• 2 tbsp olive oil

Directions

1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours.

2. In a medium sauce pan, heat the 2tbsp of olive oil to medium heat. Add the shrimp with marinade and cook (About 3-6 min).

Garlic and Butter Asparagus 

Ingredients

1 Bunch of Fresh Baby Asparagus

2 tbsp of butter

2 Cloves of Garlic, minced

Directions

1.  Trim the stalks of the asparagus

2. Melt the butter in a large nonstick skillet. Add the asparagus, and cook until tender (not slimy, about 6min)

"The only time to eat diet food is while you’re waiting for the steak to cook." —--Julia Child

Bon Appétit!