Teresa, from Richmond...

Surf N Turf

I WAS COOKING BEEF FILLET ONE NIGHT AND MY BOYFRIEND BOUGHT HOME A CRAYFISH FOR DINNER. SO WE COMBINED THE TWO AND ENJOYED A DIVINE MEAL.
AFTER EATING IT WE FOUND THAT THE TWO COMBINATIONS COMPLEMENTED EACH OTHER TO A VERY HIGH STANDARD.

2 Votes Since September 10th
 

Ingredients

  • FILLET OF BEEF 250G X 2
  • CRAYFISH 500G
  • BERNNAISE SAUCE:
  • 100G BUTTER
  • 30G FRESH TARRAGON
  • 2 EGG YOLKS
  • 1 TEASPOON LEMON JUICE
  • SALT & PEPPER TO TASTE
  • 1 TABLESPOON WINE VINEGAR
  • 1 TABLESPOON OLIVE OIL

Directions

  1. SEAR FILLET OF BEEF IN PAN
  2. PLACE IN OVEN FOR 180 DEGREES 5MIN
  3. TAKE OUT AND REST FOR 10MIN
  4. CUT CRAYFISH TAIL IN HALF CLEAN & WASH
  5. SEASON CRAYFISH RUB WITH OLIVE OIL
  6. COOK ON BBQ 3MIN
  7. SAUCE:
  8. PUT EGG YOLKS IN BOWL WITH WHITE WINE VINEGAR
  9. SLOWLY HEAT TO A RIBBON STAGE
  10. ADD FRESH TARRGON CHOPPED
  11. ADD SLOWLY COLD METED BUTTER
  12. SEASON
Serves Cooking Time Prep Time
2 10 MIN 20 MIN

Comments

Tim

There is a sign near Cheviot which says 'Surf N Turf' is this what they are talking about?

Teresa

No its not sorry.

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