Jul 14 2026
Restaurants›Via Italian Table›Surf & Turf Recipe

Surf & Turf Recipe

Inspired by Via Italian Table
Time1h
Serves4

parmesan mashed potatoes, fried Brussels sprouts and demi glace

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Ingredients

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Parmesan Mashed Potatoes

Fried Brussels Sprouts

Demi Glace

Method

Parmesan Mashed Potatoes

  1. 1

    Prepare the Potatoes

    Peel and cut the Russet potatoes into quarters. Place them in a large pot and cover with cold water. Add 1 tsp of salt.

  2. 2

    Boil and Mash

    Bring the water to a boil over high heat. Reduce the heat to medium and cook for about 15-20 minutes, or until the potatoes are tender. Drain and return to the pot.

  3. 3

    Add Ingredients

    Add the butter, heavy cream, grated Parmesan cheese, black pepper, and additional salt to the pot. Mash until smooth and creamy.

Fried Brussels Sprouts

  1. 4

    Prepare the Brussels Sprouts

    Trim the ends of the Brussels sprouts and remove any yellow leaves. Cut them in half lengthwise.

  2. 5

    Heat Oil

    In a large skillet, heat olive oil over medium-high heat until shimmering.

  3. 6

    Fry the Sprouts

    Add the Brussels sprouts cut side down in a single layer. Season with salt, black pepper, and garlic powder. Fry for about 5-7 minutes, until golden brown.

  4. 7

    Finish Cooking

    Flip the Brussels sprouts and cook for an additional 3-5 minutes until tender and crispy.

Demi Glace

  1. 8

    Sauté Shallots

    In a saucepan, add a bit of olive oil over medium heat. Add finely chopped shallots and sauté for 3-4 minutes until translucent.

  2. 9

    Deglaze the Pan

    Pour in the red wine and scrape up any brown bits from the bottom of the pan. Allow to simmer for 5 minutes.

  3. 10

    Add Stock and Simmer

    Add the beef stock and fresh thyme to the pan. Bring to a simmer and reduce heat. Let it simmer for about 20-25 minutes, or until it thickens.

  4. 11

    Season

    Season with salt and black pepper to taste before serving.

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