A gourmet plate for two: tenderloin, asparagus and shrimp

Ingredients:

Surf and turf (a stew with meat and seafood)

• 6 jumbo shrimp, shelled and deveined
• 300 g beef tenderloin, trimmed of sinew and fat
• 8 asparagus stalks
• 2 tbsp. l. olive oil
• Juice of 1/2 lemon
• 2 teaspoons chopped fresh thyme, plus 2 to 3 sprigs
• 6 slices pancetta (60 g)
• Sea salt and freshly ground pepper
• 1 tbsp (15 g) unsalted butter

Herb oil

• 1/4 cup chopped fresh parsley
• 2 tbsp. l. chopped chives
• 2 tbsp. l. olive oil
• Salt and freshly ground pepper

Preparation:

1. Make herb butterIn a food processor, pulse the parsley, chives, and olive oil. Add water, if needed, and season with 1/4 teaspoon each of salt and pepper. Transfer to a small bowl, cover, and set aside. (You can make the oil ahead of time and let it rest for 2 hours.)
2. Preheat the oven grill.
3. Get Surf and Turf ReadyPlace the shrimp, olive oil, lemon juice, and thyme in a bowl and season with pepper. Toss the shrimp vigorously. Wrap each shrimp with a slice of pancetta. Place the foil-wrapped shrimp in the oven.
4. Meanwhile, season the beef with sea salt and pepper, make slits all over and insert the thyme.
5. Pick up the asparagus and snap it off, discarding the tough ends. Microwave on high power in a bowl with 1/4 cup water and a pinch of sea salt.
6. Meanwhile, heat a medium skillet over high heat and add the butter. When it begins to foam, add the beef and cook until golden brown, about 3 minutes per side.
   
   Transfer the pan to the grill and cook the beef until done, about 4 minutes. A thermometer inserted into the meat should read 125°F (52°C). Let the meat rest covered with foil.
7. By this time, the shrimp should be cooked through; turn them over with tongs and cook for 2 minutes on each side. If the asparagus is tender after 2 minutes, remove from the microwave. Cut the beef into 4 pieces.
   
   Serve surf and turf with green butter.