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Home Surf & Turf met gamba's en entrecôte

Luxury Surf & Turf Meat Fish Dinner Festive Quick

Surf & turf proves that fish and meat are simply friends. Juicy entrecôte with garlic-lemon butter and perfectly seared prawns on one plate: this is the kind of dish you serve to people you really want to spoil. A good frying pan is key here, but also cast iron pans are perfect for this recipe because they retain heat wonderfully and distribute it evenly. No complicated techniques, no hours of work. Just quality on the plate.

x_ckl_recipe_markerSurf & Turf with prawns and entrecôte Juicy entrecôte and crispy fried prawns together on one plate. This is the ultimate surf & turf recipe for a celebratory dinner without the fuss. How to make surf & turf with prawns and entrecôte? Main course International 2 people 20 min 5 min 30 min 1 hr 10 min

Take the entrecôtes out of the fridge 30 minutes before cooking. Pat them dry with paper towels and season generously with salt and freshly ground pepper on both sides.
Make the garlic-lemon butter: mix soft butter with finely chopped garlic, lemon juice, lemon zest, parsley and a pinch of salt. Roll in plastic wrap into a cylinder and chill in the fridge to firm up.
Heat the frying pan over high heat until it's very hot. Add a splash of olive oil. Sear the entrecôtes 2 to 3 minutes per side for medium-rare, or longer to your preference. Then place them on a plate and loosely cover with aluminum foil to rest.
Turn the heat down slightly and add a knob of butter to the same pan. Cook the prawns 1.5 to 2 minutes per side until they are pink and lightly golden. Squeeze a little lemon juice over them and add the garlic. Cook for another 30 seconds.
Slice the entrecôte or serve it whole. Place the prawns alongside and top the meat with a slice of garlic-lemon butter so it melts slowly.
Garnish with fresh parsley and serve immediately with grilled ciabatta or thin fries. Enjoy.

Luxury Surf & Turf Meat Fish Dinner Festive Quick 2 entrecôtes (à 200-220 g) 12 raw tiger prawns, peeled and cleaned 2 tbsp olive oil 1 tbsp butter (for the prawns) 3 cloves garlic, finely chopped Juice of 1 lemon Salt and freshly ground pepper Fresh parsley, roughly chopped For the garlic-lemon butter: 75 g soft butter 2 cloves garlic, finely chopped 1 tbsp lemon juice 1 tsp finely grated lemon zest 2 tbsp fresh parsley, finely chopped Pinch of salt Frying pan Cutting board Sharp knife Mixing bowl Plastic wrap Paper towels Aluminum foil Steak Knives steak-knives Steak forks laguiole-forks dinner plates dinner-plates Beka Frying pan Mandala cast iron Ø 24 cm – ceramic non-stick coating Beka Koekenpan Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Blackwell grill pan cast iron / skillet 23 x 23 cm – without non-stick coating – suitable for all heat sources Blackwell ["Grill pan"] Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 24 cm / 4.6 Liter - Enamelled Cosy & Trendy Braadpan Surf & Turf with prawns and beef tenderloin foodies-surf-turf-met-gamba-s-en-ossenhaas Surf & Turf Tajine met Lamsschouder en Rivierkreeftjes foodies-surf-turf-tajine-met-lamsschouder-en-rivierkreeftjes

Recipe

Surf & Turf with prawns and entrecôte

Juicy entrecôte and crispy fried prawns together on one plate. This is the ultimate surf & turf recipe for a celebratory dinner without the fuss.

Course	Main course
Kitchen	International
Servings	2 people

Preparation time

Preparation time	20 min
Stiffen up min.	5 min
Cooling time	30 min
Total	1 hr 10 min

Equipment

Frying pan
Cutting board
Sharp knife
Mixing bowl
Plastic wrap
Paper towels
Aluminum foil

Ingredients

2 entrecôtes (à 200-220 g)
12 raw tiger prawns, peeled and cleaned
2 tbsp olive oil
1 tbsp butter (for the prawns)
3 cloves garlic, finely chopped
Juice of 1 lemon
Salt and freshly ground pepper
Fresh parsley, roughly chopped
For the garlic-lemon butter:
75 g soft butter
2 cloves garlic, finely chopped
1 tbsp lemon juice
1 tsp finely grated lemon zest
2 tbsp fresh parsley, finely chopped
Pinch of salt

How to make surf & turf with prawns and entrecôte?

Take the entrecôtes out of the fridge 30 minutes before cooking. Pat them dry with paper towels and season generously with salt and freshly ground pepper on both sides.
Make the garlic-lemon butter: mix soft butter with finely chopped garlic, lemon juice, lemon zest, parsley and a pinch of salt. Roll in plastic wrap into a cylinder and chill in the fridge to firm up.
Heat the frying pan over high heat until it's very hot. Add a splash of olive oil. Sear the entrecôtes 2 to 3 minutes per side for medium-rare, or longer to your preference. Then place them on a plate and loosely cover with aluminum foil to rest.
Turn the heat down slightly and add a knob of butter to the same pan. Cook the prawns 1.5 to 2 minutes per side until they are pink and lightly golden. Squeeze a little lemon juice over them and add the garlic. Cook for another 30 seconds.
Slice the entrecôte or serve it whole. Place the prawns alongside and top the meat with a slice of garlic-lemon butter so it melts slowly.
Garnish with fresh parsley and serve immediately with grilled ciabatta or thin fries. Enjoy.

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The pan plays the leading role in this recipe. A pan with a good non-stick surface and excellent heat retention ensures your entrecôte gets a nice crust and the prawns don't stick to the bottom. That way you get the best from every ingredient, without mess and without fuss.

Want to make this dish even more impressive? Serve with a glass of dry white wine with the prawns or a full-bodied red with the meat. Or do both — this is surf & turf. Enjoy it together and make an evening of it.