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Home 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 Chef's knife chefs-knives Chopping Board chopping-board Serving Tongs serving-tongs Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Blackwell grill pan cast iron 26 x 26 cm – without non-stick coating – suitable for all heat sources Blackwell Grillpan Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 24 cm / 4.6 Liter - Enamelled Cosy & Trendy Braadpan Stuffed rib-eye roast with red wine jus and roasted garlic potatoes 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 Stuffed pork tenderloin with mushrooms and red wine sauce foodies-gevulde-varkenshaas-met-paddenstoelen-en-rode-wijnsaus Grilled tournedos with red wine sauce and grilled vegetables foodies-gegrilde-tournedos-met-rode-wijnsaus-en-gegrilde-groenten

Recipe

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.

Course	Main course
Kitchen	International
Servings	2 personen

Preparation time

Preparation time	15 min
Stiffen up min.	5 min
Total	30 min

Equipment

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

Ingredients

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.

Cooking mode Prevents your screen from going to sleep

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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