Surf on Turf

A recipe from “The Union Square Cafe Cookbook,” by Danny Meyer and Michael Romano (HarperCollins, $30, 1994), reminded me that Americans rarely eat meat and fish on the same plate, and when we do, the two aren’t eaten as one. Meyer and Romano include a recipe that calls for a sauce for meat made with anchovies. “Though beef and fish may seem like an odd couple, anchovy adds a subtle tang and body to this simple sauce,” they write.

This is a delicious combination: tangy, briny and sharp. The anchovies enhance the bland taste of the meat. To get the full impact of the Union Square Cafe’s recipe for Seared Filet Mignon With Tomato-Anchovy Sauce, buy choice-grade beef, cut 1-inch thick.

SEARED FILET MIGNON WITH TOMATO-ANCHOVY SAUCE

2 (6-ounce) beef filets

1/2 teaspoon salt

Freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 large shallot, minced

1 small clove garlic, minced

1 tablespoon minced anchovy fillets

2 peeled, seeded and diced tomatoes

1 tablespoon red wine vinegar

1 tablespoon minced flat-leaf parsley

Season beef with 1/4 teaspoon salt and pepper to taste. Heat oil in medium, heavy-bottomed skillet over medium-high heat. Sear beef on both sides until medium-rare, about 5 minutes per side. Remove to heat-proof platter and keep warm in 150- to 200-degree oven.

Add shallot and garlic to skillet and saute over medium heat 2 minutes. Add anchovies and tomatoes and cook over high heat until pulpy, about 5 minutes. Add vinegar and cook 1 minute. Sprinkle with parsley and season with remaining 1/4 teaspoon salt and pepper to taste.

Pour sauce over beef or serve on side.

2 servings. Each serving:

258 calories; 749 mg sodium; 76 mg cholesterol; 12 grams fat; 8 grams carbohydrates; 30 grams protein; 0.89 gram fiber.

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Kitchen Tip

To peel tomatoes, bring pan of water to boil. Make shallow “X” on bottom of each tomato and drop in water for 30 seconds. Remove with slotted spoon. Skins should be loose and slip off easily.