Valentine's Surf and Turf Recipe with Hoisin Red Wine Reduction

How to make it

1. Add the red wine to a skillet over medium heat and simmer until reduced by half, about 6–8 minutes. Stir in the beef broth, Lee Kum Kee Hoisin Sauce, and balsamic vinegar, then continue simmering for 14–18 minutes until the sauce becomes thick, glossy, and deeply syrupy. Transfer the reduction to a heatproof bowl and keep it warm near the stove.
2. Season the filet mignon with salt and black pepper. Heat the olive oil in a clean skillet over medium-high heat, then sear the steaks for 3–4 minutes per side. Add the butter, garlic, and rosemary, spooning the melted butter over the steaks. Transfer the steaks to a plate to rest.
3. Heat the olive oil in another skillet over medium-high heat. Add the shrimp and season with the salt. Sear 1–2 minutes per side, then add the butter and toss until the shrimp are lightly golden and cooked through.
4. Plate each filet mignon in the center of the dish with three shrimp arranged beside it.

5. Stir the warm reduction and spoon it generously over each filet. Garnish with sprig of rosemary and enjoy with mashed potatoes and roasted broccolini. 

    

   Find more ways to cook with hoisin sauce on our recipes page!