MINNEAPOLIS - Prime 6 is a new restaurant and night club in the Twin Cities.
It features an extensive menu of world cuisine, including steak, seafood and sushi, as well as Caribbean, French, and Italian dishes.
With such an ambitious menu, Executive Chef/Partner Youssef Darbaki joined KARE 11 in studio to share some of his favorite tips on how to quickly take simple dishes to spectacular with just a handful of basic ingredients.
Open for lunch, dinner and late night dining, Prime 6 also offers live DJs and dancing on Friday and Saturday nights, and will be launching Latin Nights on Sundays starting this April. They are located at 609 Hennepin Ave in Minneapolis.
Imperial Surf and Turf with Red Wine Reduction and Champagne Lemon Butter Sauce
Ingredients:
6 oz. Beef tenderloin
8 oz. Lobster tail
Red wine reduction
1 shallot, diced (1 oz.)
1 clove garlic, crushed
6 oz. red wine
3 oz. agave syrup
1 Tbsp. butter
Champagne lemon butter sauce
4 oz. unsalted butter
1 shallot, diced (1 oz.)
4 oz. Champagne
1 oz. fresh lemon juice
2 oz. heavy cream
Salt and pepper to taste
Directions:
Imperial Tenderloin –
1. Remove the steak from the refrigerator 30 minutes before cooking.
2. Heat a large heavy-bottomed skillet over medium-high heat.
3. Pat the steak dry and season generously with salt and pepper on all sides.
4. Place the steak, in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 130 degrees for medium-rare, 3 to 4 more minutes. Set aside and keep warm.
5. In same pan, add shallots and simmer until soft. Add red wine and agave and reduce by 2/3 over medium heat. Slowly whisk in butter. Remove from heat; add salt and pepper to taste.
Imperial Lobster –
1. If working with frozen vs. fresh lobster, first thaw lobster tail.
2. Cut the top of lobster tail to allow for meat to expand while cooking.
3. In sauce pan, on a medium-low heat melt butter and sauté garlic and shallots till soft and translucent; add champagne and lemon juice and reduce to half.
4. Add heavy cream and again simmer to half. Salt and pepper to taste
5. Once the butter champagne mix comes to a boil, place a steam basket with lobster tails inside and cover.
6. Let the Lobster tail-steam for 7 minutes - letting it turn bright red.
7. Strain remaining sauce into serving cups to dip your lobster in.