Surf and Turf: Filet Mignon and Citrus-Marinated Salmon

1. For Herbed Butter, in small bowl combine butter, basil, parsley, tarragon, and kosher salt; mix well. Spoon onto sheet of plastic wrap; use wrap to form into cylinder. Refrigerate until ready to use.

2. For Filet Mignon, lightly coat steaks with cooking spray. Season with salt and cracked pepper. Let steaks stand at room temperature 30 minutes.

3. Meanwhile, for Citrus-Marinated Salmon, in resealable plastic bag set in shallow dish, combine olive oil, orange zest, lemon zest, sugar, and 1 tsp. salt; mix well. Add salmon to marinade. Seal bag; refrigerate 30 minutes.
4. Preheat broiler. Place steaks on unheated rack of foil-lined broiler pan. Broil 4 to 5 inches from heat 18 to 21 minutes for medium rare (145°F), turning once halfway through broiling.

5. Transfer steaks to a serving platter. Cover with foil. Let rest while broiling salmon.

6. Remove salmon from plastic bag. Place on paper-towel-lined baking sheet to remove excess oil.

7. Remove foil from broiler pan; discard. Place salmon on rack of broiler pan. Broil 4 to 5 inches from heat 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with fork, carefully turning once halfway through broiling.

8. For Succotash, in large skillet cook bacon over medium until beginning to brown and fat is released. Add shallots; cook until softened. Add corn and peas to skillet. Cook 4 to 5 minutes or until soft. Toss in tomatoes. Season to taste with salt and pepper.

9. To serve, cut herbed butter into 16 slices. Top steaks and salmon fillets with butter slices. Serve with succotash.

Number of Servings: 8