BEEF SURF AND TURF

BEEF SURF AND TURF

 

Beef surf and turf comes from the continental cuisine, its classic recipe of beef, which is prepared with ground beef and seafood such as prawn, lobster, shrimp and crab.

This is the full of flavours in rich and creamy pepper sauce with shaving of Parmesan and sprinkle parsley, it’s an easy way to cook………..

BEEF SURF AND TURF

Prep Time 10 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 30 minutes
Servings 1 people

Ingredients

  • Beef tenderloin......................................225 gm
  • Peeled prawn......................................2 no
  • Fresh parsley..........................................for garnish
  • Extra-virgin olive oil...............................2 tbsp
  • Crushed black pepper.........................1 tbsp
  • Lemon juice............................................1/2 tbsp
  • Chopped fresh thyme.......................... 1 tbsp
  • White onion...............................................1 no
  • Demi glaze................................................2 tsp
  • Unsalted butter........................................... tbsp
  • Green pepper corn................................1 tbsp
  • Fine chopped garlic...............................1 tbsp
  • Beef stock...................................................2 cup
  • Button mushroom.................................. 4-5 no

Instructions

  1. Add in a bowl, parsley, chives and olive oil in a mini food processor until smooth and water for thin it if necessary.(for marinate beef tenderloin)
  2. In a heavy skillet pan, toss the peeled prawns with, olive oil, lemon juice, chopped thyme, and pepper to taste.

  3. Marinate the beef tenderloin with herb oil, salt and pepper and thyme sprigs in it and set aside for well soak.
  4. Heat a high skillet pan and add the butter whenever done it seared it, the beef tenderloin until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides.
  5. 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.
  6. And grilled the white onion and blanched mushroom until brownish colour.
  7. For green pepper sauce..... Heat olive oil in a saucepan, add chopped garlic and stir it, then add beef stock boil for a couple minutes.  Add Demi Glace powder and stir by a whisker. Be sure to avoid lumps and add green peppercorn. 


  8. At any time cooking complete , garnish with chives spring with grilled onion and mushroom and sprinkle chopped parsley.
  9. Serve hot.

 



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