Different from your traditional Surf and Turf recipe, you'll love this version. Blackening seasoning is rubbed on a Ribeye Roast and is complemented by shrimp and a seafood Yorkshire pudding.
Preheat oven to 350°F. Heat large cast iron skillet over medium-high heat until hot. Rub butter evenly onto all sides of roast. Brown roast in cast iron skillet on all sides; remove skillet from heat. Insert oven proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Place skillet in oven. Roast in 350°F oven 16 to 19 minutes for medium rare doneness. Remove roast when meat thermometer registers 135°F for medium rare and 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°to 15°F to reach 145°F for medium rare; 160°F for medium.). Keep warm.
Prepare Seafood Yorkshire Pudding. Preheat oven to 475°F. Whisk flour and Creole Seasoning in large bowl; set aside. Whisk eggs, soda water and milk In separate large bowl; stir flour mixture, 2 tablespoons green onion. crab and 1/2 cup reserved Vegetable Medley into egg mixture; mix to combine.
Prepare Sauce Chasseur; keep warm.
Sauce Chasseur: Preheat large skillet on medium-low heat until hot. Add 1 cup diced onion, 1/2 cup diced celery and 1/2 cup diced carrot; cook 10 minutes until vegetables are soft, stirring occasionally. Increase heat to medium-high. Add 1 cup dry red wine to skillet; cook 3 to 4 minutes until liquid is reduced to a syrupy mixture. Add 2 cups reduced-sodium beef stock, 4 bay leaves, 1 sprig fresh thyme and 9 whole black peppercorns; cook 12 to 15 minutes until sauce is reduced to 1 cup. Strain sauce; discard vegetables and return sauce to same skillet. Reduce heat to medium-low. Stir in 2 tablespoons tomato paste; cook 2 minutes until glossy. Stir in 1 tablespoon cold butter and mix until incorporated; season with salt and pepper, as desired. Keep warm.