Steak

Surf and Turf with Creamed Corn and Rice

This surf and turf with creamed corn and rice bring a whole new meaning to dinner. Whether you are hosting an intimate dinner with close friends or surprising your significant other, this delightful dish will leave everyone speechless.

INGREDIENTS 

Surf & Turf

  • Steak of your choice, I used filet mignon
  • 1/2 lb of shrimp
  • Fresh thyme
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 Tbsp Worcestershire sauce
  • 1 tsp red pepper flake
  • 1 Tbsp butter

Creamed Corn and Rice

  • Cooked rice (follow the instruction on package)
  • 2 cans of corn, drained and divided)
  • 1/2 C heavy cream
  • Salt and ground black pepper for taste
  • 1 small onion, chopped
  • 3 Tbsp flour
  • 1/4 C shredded parmesan cheese
  • 1 Tbsp chicken bouillon
  • 1 C milk
  • 2 Tbsp butter
  • 2 garlic cloves, minced

INSTRUCTIONS 

  1. Seasoning steak on both sides with salt, pepper, and garlic. Also, season the shrimp with the same spices.
  2. In a skillet over medium-high heat, melt butter and sear both sides of the steak. Top add Worcestershire sauce into the skillet, top the steak with the thyme. Place this in the oven for 15 minutes (could be more depending on how you like your steak)
  3. While the steak is in the oven, in a separate frying pan, fry the shrimp for 10 minutes or until fully cooked then set aside.
  4. In a blender, combine the milk, chicken bouillon, one can of corn. Blend together until it’s smooth.
  5. In a pot, add butter and saute the onion and garlic until fragrant and softened. Then add the flour and stir together. Cook this together for about 5 minutes, you want to eliminate any taste of raw flour.
  6. Pour the blended corn mixture into the pot and gently stir together. Add the heavy cream, the second can of corn (drained), a pinch of salt, pepper, parmesan cheese, stir together, and add the cooked rice.
  7. At this point, your steak should be ready, slice the steak up.
  8. For plating, serve the creamed corn and rice as your base, followed by the steak and lastly topped with shrimp.
  9. Enjoy and make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Pan-Seared Filet Mignon

Ingredients

  • Rack of tenderloin beef filets
  • salt, chicken bouillon, garlic seasoning, and black pepper
  • 1/2 stick of butter
  • 3 fresh rosemary sticks
  • 3 fresh tarragon sticks
  • 1/2 tablespoon minced garlic

Instructions

  • Preheat the oven to 425° F.
  • Season both sides of the rack of steak generously with salt, chicken bouillon, garlic seasoning, and black pepper.
  • Add the plain butter to an oven-safe cast iron skillet until it melts. Turn the high to high. Allow the butter to melt completely.
  • Once the butter has melted, Place the filet in the skillet. Sear for about 3 minutes and then flip the filet and sear the other side for another 3 minutes. This will give your filets a nice seared edge.
  • Cover the skillet with aluminum foil and transfer your skillet directly to the oven and bake for 15-25 minutes or until desired. PLEASE use oven mitts, skillet may be hot.
  • Remove the skillet from the oven and transfer the filet to a carving board. Lightly cover with tin foil and let sit for 5 minutes before serving. Cut off the twine and carve.
  • Top with a slice of garlic and herb butter and serve.
  • Don’t forget to hashtag, #dinnerwithtayo

How to Make Vietnamese Noodle Soup Like a Pro

This Vietnamese noodle soup is a delicious and hearty dish that is perfect for a cold day. The soup is made with a flavorful broth, noodles, and your choice of meat or seafood. It is then garnished with fresh herbs and vegetables. Vietnamese noodle soup is a popular dish in Vietnam and can be found at many restaurants and street stalls. It is also a popular dish to make at home. Whether you’re craving a warm and comforting bowl of soup on a chilly day or just looking to try something new and delicious, this Vietnamese Noodle Soup recipe is sure to satisfy. So why not add a touch of Vietnamese cuisine to your menu today and try this recipe?

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Ingredients

  • 8 ounces lo mein noodles (or rice noodles)
  • 12 ounces lean beef sirloin, fat trimmed
  • Kosher salt and black pepper
  • 1 large onion, halved
  • 1 4 -inch piece ginger, unpeeled, halved
  • 3 cups low-sodium vegetable broth (or beef broth)
  • 5 star anise pods
  • 1 cinnamon stick
  • 4 scallions
  • 2 jalapeno peppers (diced)
  • Fresh cilantro, chopped (for garnish)
  • 3 tablespoons fish sauce
  • 1 cup fresh bean sprouts

Instructions

  1. Boil Lo Mein noodles for 10-15 minutes or until tender. Drain the noodles and rinse in cold water. (prepare the noodles as the label directs if needed).
  2. Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat). Cut the ginger in half (thumb size) and peel skin, then set aside.
  3. Poke the meat all over with a fork to tenderize it and season with salt, sugar and pepper.
  4. In a large pot over medium high heat, add olive oil, sear the meat until charred but still rare, prepare for about 5 minutes, then transfer to a plate.
  5. Add the onion, ginger, star anise and cinnamon stick to the pot; cook for about 4 minutes.
  6. Add the broth, reduce the heat and simmer for 15-20 minutes.
  7. Add the fish sauce to the broth and boil for another 2 minutes. Discard the ginger, star anise and cinnamon stick from the broth.
  8. For serving, add noodles, beef, scallions, bean sprouts, and jalapeños in a bowl. Then pour some of the broth into the bowl until it’s half way full. Stir together. Garnish with fresh cilantro.
  9. Enjoy and make sure you tag #DinnerWithTayo, would love to see your dish.