John Myers
Surf and Turf of Fillet of Beef and King Prawns with Breet Look
The perfect surf and turf of fillet of beef and king prawns with breet look recipe with a picture and simple step-by-step instructions.
- 1 kg Beef fillet
- 5 Pc. King prawns
- 750 ml Red wine
- 2 Pc. Leek
- 4 Pc. Parsley root
- 5 Pc. Potatoes
- 2 Pc. Carrots
- 2 Pc. Onions
- 0,5 Pc. Celery head
- 1 Pc. Beef leg slice
- Food starch
- 1 tbsp Tomato paste
- Butter
- Nutmeg
- 400 ml Beef stock
- Olive oil
- Garlic
- Rosemary
- Thyme
For the sauce:
- Cut the roasted vegetables (carrots, onions and celery) into walnut-sized pieces and roast them together with the leg slice. As soon as the meat and vegetables have turned a dark color, add the tomato paste and let it roast as well. Deglaze with the red wine.
- When the liquid is reduced to a third, add the stock and simmer for 8 hours. Just before serving, pour the sauce through a sieve and thicken with cornstarch.
For the Breetlook:
- Cut the Breetlook (the leek) into approx. 5 mm thick rings and sauté with butter. Then add salt and pepper to taste.
For the stomp:
- Peel the parsley roots and potatoes, wash them, chop them up a little and boil them in salted water. When the desired cooking point is reached, mash both together and season with butter, salt and nutmeg.
For the beef fillet:
- Wrap beef fillet with olive oil, garlic, rosemary and thyme and cook in a water bath at 55 degrees for at least 4 hours.
For the king prawns:
- Fry the king prawns in a pan with garlic.
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