Beef Fillets with Shrimp

*New York Times Cookbook

One of the winning recipes at a March of Dimes gathering in Monterey, California, was that of Artie Early, one of the town’s civic leaders. It is an excellent and novel version of “surf and turf”. It is made with beef and shrimp and the sauce in which they are bathed includes tomatoes and dill plus shredded lemon peel for garnish.

(4 servings)

4 (3-ounce) slices of fillet of beef, trimmed of all fat
Flour for dredging
Salt and freshly ground pepper to taste
4 large prawns or shrimp, shelled and deveined
4 Tbsp butter
1 Tbsp finely chopped shallots
2 tsp finely chopped chives
1 tsp finely chopped dill
1/4 cup dry sherry
1/2 cup beef stock
4 cherry tomatoes, quartered
1 tsp lemon juice
1 Tbsp finely chopped parsley
4 lemon peel shreds

Dredge beef in flour seasoned with salt and pepper. Shake off excess.

Partially split each prawn in half to “butterfly” it.

Heat haf of the butter in heavy skillet and when it is quite hot but not brown, add beef slices. Cook 2 to 2-1/2 minutes on each side, or until brown. Transfer slices to warm platter.

Add shallots, chives and dill to skillet, stirring without browning. Add sherry and stir until almost all the liquid evaporates. Add beef stock and reduce by half. Swirl in the remaining butter and add the tomatoes, lemon juice and prawns. Cook briefly, just until prawns turn red and are heated through.

Arrange 1 prawn on each piece of beef and spoon sauce overall. Garnish with parsley and lemon shreds.