Sunday Night Special Recipe

Bring to room temperature

Remove the 8 oz filet from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry with paper towels.

Season

Season both sides of the steak generously with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the surface.

Sear and finish

Preheat a heavy skillet (cast-iron preferred) over medium-high heat until very hot (about 3–4 minutes). Add 1 tbs neutral oil and swirl to coat. Place the filet in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 1 tbs unsalted butter, 1 crushed garlic clove, and the thyme sprigs. Tilt the pan and spoon the melted butter and aromatics over the steak while cooking for another 2–3 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time for desired doneness. Remove the steak to a cutting board, tent loosely with foil, and rest for 5–7 minutes before serving.

Prepare shrimp

Pat the 8 large shrimp dry and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook garlic and shrimp

In a separate large skillet over medium heat, add 1 tbs extra-virgin olive oil and 2 tbs unsalted butter. When butter is melted and shimmering, add 2 cloves minced garlic and 1 tsp red pepper flakes. Sauté for about 30 seconds until fragrant but not browned. Add the shrimp in a single layer and cook 1–1.5 minutes per side until pink and opaque.

Deglaze and finish

Remove the shrimp to a plate to avoid overcooking. Add 1 tbs dry white wine (or chicken stock) to the pan to deglaze, scraping any browned bits. Reduce for 30–45 seconds, then stir in 1 tbs fresh lemon juice and the reserved shrimp. Add a final 1 tbs butter and swirl to create a glossy sauce. Stir in 1 tbs chopped fresh parsley. Taste and adjust seasoning with additional salt or lemon if needed. Keep warm until plating.

Cook potatoes

Place the 12 oz peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then simmer 12–15 minutes until potatoes are fork-tender.

Mash and season

Drain well and return potatoes to the hot pot to evaporate excess moisture for 1 minute. Add 2 tbs unsalted butter and 1/4 cup warmed whole milk. Mash until smooth but slightly textured. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Keep warm until serving.

Roast potatoes

Preheat oven to 425°F (220°C). Toss 8 oz quartered potatoes with 1 tbs olive oil, 1 tsp chopped rosemary or thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread on a baking sheet in a single layer and roast 20–25 minutes, tossing halfway, until golden and tender. Keep warm until plating.

Blanch and sauté

Bring a pot of salted water to a boil. Add 6 oz trimmed green beans and blanch 2–3 minutes until bright green and just tender. Drain and immediately transfer to an ice bath for 30 seconds, then drain again. In a skillet over medium heat, add 1 tsp olive oil and 1 tsp unsalted butter. Add 1/2 clove minced garlic and sauté 30 seconds. Add the drained green beans and toss 1–2 minutes to heat through. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Finish with a squeeze of lemon.

Roast asparagus

Preheat oven to 425°F (220°C). Toss 6 oz trimmed asparagus with 1 tsp olive oil, 1/4 tsp kosher salt and 1/4 tsp black pepper. Spread on a baking sheet and roast 8–10 minutes until tender-crisp and slightly browned. Finish with a squeeze of lemon.

Slice the rested filet against the grain if desired and place on the plate. Arrange the shrimp scampi alongside or atop the steak as preferred. Add the chosen potato (mashed or roasted) and the selected vegetable (green beans or asparagus). Spoon any remaining scampi sauce over shrimp and a little over the steak if desired.

Garnish with the reserved chopped parsley and a lemon wedge. Serve immediately.