John Myers
Crowd Surf and Turf
The perfect crowd surf and turf recipe with a picture and simple step-by-step instructions.
- 5 disc Tuna fillet
- 5 disc Beef fillet
- 0,5 liter Beef stock
- 1 kg Potatoes
- 1 Can Coconut milk
- 5 tsp Lemon zest
- 5 Pc. Rosemary sprigs
- 1 Pc. Herb butter
- 6 Pc. Shallots
- 3 Pc. Carrots
- 6 tbsp Port red
- 2 Pc. Bay leaves
- 5 tbsp Worcester sauce
- 2 Pc. Clove of garlic
- Coconut oil
- At the beginning you peel about 3 shallots and put them in a saucepan with hot oil, and let them simmer, sprinkle with a pinch of brown sugar if necessary. Then add the beef stock and the bay leaves and thyme and let it boil down on medium heat for the entire time. About 1 hour later, the port wine is added and the sauce is left to simmer for about half an hour and the pot is placed on a cool hotplate. If you like it creamier, add 2 spoons of sauce thickener dissolved in cold water and let it boil. At the very end, the sauce is poured through a sieve, the cold butter is stirred in and seasoned with pepper, and it’s done.
- Then marinate the beef fillets with rosemary / garlic and a dash of Worcester sauce and let it stand. Then you marinate n.B. the tuna fillet with a little Worcester sauce or leave it pure.
- Wash the vegetables for the vegetable spaghetti, peel them and cut them into a spaghetti shape with a special grater. Season in a bowl with brown sugar, fresh herbs such as thyme, chives and salt / pepper / nutmeg / paprika and let stand until seared.
- The potatoes are peeled, one half cut into 4 parts for the potato wedges, the other half left for the mashed potatoes.
- Place the potato wedges in a bag, fill them with rosemary / thyme, salt, pepper, brown sugar and onions and put them in the fridge for about half an hour, while the oven can preheat to 180 – 200 degrees. Later, put the potato wedges in the oven on the baking sheet for about 30 minutes.
- The potatoes for the puree are thrown into boiling water and are allowed to cook there for about 20 minutes. After skimming the coconut milk, add a few squirts of lemon juice / lemon zest, a pinch of salt and nutmeg and boil briefly before the potatoes and butter are added and mashed.
- Now put the vegetable spaghetti in a pan with hot virgin coconut oil and toss them until they are warm. If necessary cut in the middle so that they are not too long and easier to eat. Now the beef fillet comes into the hot pan for 2 minutes, and is then covered with aluminum foil and put in the oven to keep warm at about 80 – 100 degrees. The potato wedges stay in the oven so they don’t cool down.
- Finally, put the tuna fillet in a pan and sear it with a little virgin coconut oil for 45 seconds on each side and 30 seconds on the sides so that it is still raw inside. Now everything is quickly served together. Place the potato wedges and port wine sauce with the beef fillet, which is now salted, peppered and served with a sprig of rosemary, and the mashed potatoes with the tuna fillet, which is served with a slice of lemon and a section of lemon herb butter. In the middle are the vegetable spaghetti to separate meat and fish on the plate and the crowd surf and turf is ready.
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