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Inicio Surf & Turf met gamba's en ossenhaas

Surf & Turf Luxury Festive Meat Fish & Seafood Main course Romantic dinner Cast iron

Surf & Turf is proof that sometimes more truly is better. Tender meat and juicy prawns on the same plate, cooked in butter with garlic and thyme. For this recipe you use a heavy cast-iron pan that distributes heat evenly and holds it for a long time. That way you get a beautiful crust on the meat and perfect prawns without anything drying out.

This is a dish for a special moment: a celebratory dinner with friends, a birthday, or simply because you feel like it. No excuses needed.

x_ckl_recipe_markerSurf & Turf with prawns and beef tenderloin Juicy beef tenderloin and fragrant prawns together in one pan. This is the dish for evenings when you really want to go all out. How to make Surf & Turf with prawns and beef tenderloin? Main course International 2 personen 15 min 5 min 30 min

Take the beef tenderloin medallions out of the fridge at least 30 minutes before cooking. Pat them dry with kitchen paper and season generously with salt and black pepper.
Peel the prawns and remove the vein. Leave the tail on for an attractive presentation. Lightly season the prawns with salt and a pinch of smoked paprika powder.
Heat the cast-iron skillet over high heat without oil until it's very hot. Then add a splash of neutral oil. Sear the beef tenderloin medallions 2 to 3 minutes per side for medium-rare. In the last minute add a knob of butter, the halved garlic cloves and the thyme, and continuously baste the meat with the melted butter.
Place the meat on a warm plate and let it rest for 5 minutes under aluminium foil.
Reduce the heat to medium-high. Use the same pan with the browned butter and, if needed, add a small knob of butter. Cook the prawns 1 to 2 minutes per side until pink and cooked through. At the last moment add the finely chopped parsley and a generous splash of lemon juice. Give the pan a good shake.
Serve the beef tenderloin medallions and prawns together on a warm plate. Spoon some of the garlic-and-thyme butter over the meat. Garnish with a lemon wedge and some fresh parsley. Serve immediately.

Surf & Turf Luxury Festive Meat Fish & Seafood Main course Romantic dinner Cast iron 2 beef tenderloin medallions (about 180 g each, at least 4 cm thick) 12 large raw prawns (peeled, vein removed, tail left on) 3 tbsp neutral oil (e.g. sunflower oil) 50 g unsalted butter 4 garlic cloves, halved 4 sprigs fresh thyme 1 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tsp smoked paprika powder Coarse sea salt and freshly ground black pepper to taste 1 lemon, in wedges (for garnish) Cast-iron skillet Tongs Kitchen paper Cutting board Sharp knife Aluminium foil Warm serving plate cuchillo de cocina cuchillo-de-cocina Tabla de cortar tabla-de-cortar Pinza de servir pinza-de-servir Cazuela con tapa Alva - Dutch Oven Nori de hierro fundido ø 26 cm + asas gratis - capa antiadherente esmaltada Alva ["Olla para asar"] Blackwell grillpan hierro fundido - 26 x 26 cm - geschikt voor alle warmtebronnen - zonder anti-aanbaklaag Blackwell ["Sartén para parrilla"] Cazuela con tapa Cosy & Trendy Fontestic Hierro fundido Ámbar Oro Ø 24 cm / 4.6 litros - capa antiadherente esmaltada Cosy & Trendy ["Olla para asar"] Gevulde rib-eye roast met rode wijnjus en geroosterde knoflookaardappelen foodies-gevulde-rib-eye-roast-met-rode-wijnjus-en-geroosterde-knoflookaardappelen Langzaam gegaard varkensgebraad met rozemarijn en knoflookjus foodies-langzaam-gegaard-varkensgebraad-met-rozemarijn-en-knoflookjus Solomillo de cerdo relleno de setas con salsa de vino tinto foodies-gevulde-varkenshaas-met-paddenstoelen-en-rode-wijnsaus Tournedos a la parrilla con salsa de vino tinto y verduras a la parrilla foodies-gegrilde-tournedos-met-rode-wijnsaus-en-gegrilde-groenten

Receta

Surf & Turf with prawns and beef tenderloin

Juicy beef tenderloin and fragrant prawns together in one pan. This is the dish for evenings when you really want to go all out.

Pandilla	Main course
Cocina	International
Porciones	2 personen

Tiempo de preparación

Tiempo de preparación	15 min
Endurecer mínimo.	5 min
Total	30 min

Materiales necesarios

Cast-iron skillet
Tongs
Kitchen paper
Cutting board
Sharp knife
Aluminium foil
Warm serving plate

Ingredientes

2 beef tenderloin medallions (about 180 g each, at least 4 cm thick)
12 large raw prawns (peeled, vein removed, tail left on)
3 tbsp neutral oil (e.g. sunflower oil)
50 g unsalted butter
4 garlic cloves, halved
4 sprigs fresh thyme
1 tbsp fresh parsley, finely chopped
Juice of 1/2 lemon
1 tsp smoked paprika powder
Coarse sea salt and freshly ground black pepper to taste
1 lemon, in wedges (for garnish)

How to make Surf & Turf with prawns and beef tenderloin?

Take the beef tenderloin medallions out of the fridge at least 30 minutes before cooking. Pat them dry with kitchen paper and season generously with salt and black pepper.
Peel the prawns and remove the vein. Leave the tail on for an attractive presentation. Lightly season the prawns with salt and a pinch of smoked paprika powder.
Heat the cast-iron skillet over high heat without oil until it's very hot. Then add a splash of neutral oil. Sear the beef tenderloin medallions 2 to 3 minutes per side for medium-rare. In the last minute add a knob of butter, the halved garlic cloves and the thyme, and continuously baste the meat with the melted butter.
Place the meat on a warm plate and let it rest for 5 minutes under aluminium foil.
Reduce the heat to medium-high. Use the same pan with the browned butter and, if needed, add a small knob of butter. Cook the prawns 1 to 2 minutes per side until pink and cooked through. At the last moment add the finely chopped parsley and a generous splash of lemon juice. Give the pan a good shake.
Serve the beef tenderloin medallions and prawns together on a warm plate. Spoon some of the garlic-and-thyme butter over the meat. Garnish with a lemon wedge and some fresh parsley. Serve immediately.

Modo cocina Evita que la pantalla se apague

A cast-iron skillet is the key to this result. The pan holds heat so well that you remove the meat with a beautiful, even crust. No hotspots, no disappointments. Use the same pan immediately afterwards for the prawns so that all the flavor in the browned butter is fully utilised. That's smart cooking and you can taste the difference.

Want to elevate this dish a little further? Serve it with creamy mashed potatoes or crispy roast potatoes and a fresh arugula salad with Parmesan. A glass of chilled Chablis or a light red Burgundy pairs perfectly. Cheers to an evening to remember.

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