Feast On This Surf and Turf Spread

4 months ago

Savor the bounties of land and sea with this recipe


Surf and Turf

(Roasted Fillet of Beef with Red Wine Jus, Grilled Tiger prawns with Lemon-Parsley Butter, Orange-Scented Red Beets)

Makes 3-4 servings 


1 kg Beef tenderloin, fat trimmed and trussed

1 sprig Rosemary

2 sprigs Thyme

1 Tbsp Cooking oil

2 Tbsps Butter

1 head Garlic, minced

*Salt and pepper, to season

  1. Rub the meat evenly with rosemary, thyme, salt, and pepper.
  2. In a heated sauté pan over high heat, add butter and oil then sauté the garlic.
  3. Sear the meat on all sides. Finish cooking in a preheated 375°F oven until the meat has a doneness in between medium rare and medium, about 15-20 minutes.
  4. Rest the meat before slicing.


2 Shallots, diced

1/2 cup Red wine

1 Beef broth cube, dissolved in 1 cup water

2 tsps Butter

  1. In the same pan where the beef was cooked, sweat shallots. Deglaze pan with red wine and reduce until syrupy.
  2. Add dissolved beef broth cube then reduce until thickened. Strain then mix in butter until well incorporated. Remove from heat and set aside until dish is complete and ready to serve.


3 Tbsps Butter

1/4 tsp Parsley

1 tsp Lemon juice

*Salt and pepper, to season

1 tsp Smoked paprika 

8 Tiger prawns, deveined and butterflied

  1. Melt butter in a sauté pan over low-medium heat and add the chopped parsley and lemon juice. Season with salt, pepper, and paprika.
  2. Brush lemon-parsley-butter sauce on the prawns. Reserve some of the lemon parsley butter sauce for drizzling after grilling.
  3. Just before serving, grill the prawns until they turn orange, about 1-2 minutes. Drizzle the excess sauce over grilled prawns.


3 Red beets

1/2 tsp Orange zest

4 Tbsps Orange juice

1 Tbsp Butter

Salt and pepper, to season

  1. Parboil beets in a pot water for 30 minutes. Peel cooked beets. Slice in half then season with salt and pepper. Toss in orange zest, orange juice, and butter. Roast in the oven for 40 minutes more or until beets are fork-tender.


2 Carrots, peeled, sliced in 2-inch lengths

1 bunch Asparagus, stalks peeled

15-20 Marble potatoes, washed

*Salt and pepper, to season

* Lemon wedges

*Chopped parsley

  1. In a pot half-filled with water, blanch the carrots for about 3 minutes then place in a cold water bath to stop the cooking. Do the same for the asparagus.
  2. For the marble potatoes, boil them in a pot until tender when poked with a fork, about 10-15 minutes depending on the size of the potato.
  3. Season all the vegetables with salt and pepper. Serve together with lemon wedges and chopped parsley.
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