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1
Make the herb oil: Pulse the parsley, chives and olive oil in a mini food processor until smooth.
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2
Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper.
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3
Transfer to a small bowl, cover and set aside.
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4
(This can be done up to 2 hours ahead.)
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5
Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl.
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6
Wrap each shrimp with a piece of pancetta.
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7
Preheat the broiler.
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8
Arrange the shrimp on a foil-lined broiler pan.
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9
Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside.
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10
Snap off the tough ends of the asparagus.
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11
Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt.
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12
Heat a medium ovenproof skillet over high heat and add the butter.
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13
When the foam subsides, sear the beef until golden brown, about 3 minutes per side.
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14
Using tongs, hold the meat and brown the sides.
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15
Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes.
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16
Transfer to a cutting board to rest while you cook the shrimp.
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17
Broil the shrimp until the pancetta is crisp, about 2 minutes per side.
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18
Meanwhile, microwave the asparagus until tender, about 2 minutes.
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19
Slice the beef into 4 pieces.
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20
Serve with the shrimp, herb oil and asparagus.
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21
Photographs by Con Poulos
