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Surf and Turf on Spinach Leaves with Rosemary Potatoes and Red Wine Shallot Sauce

5 from 5 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 117 kcal

Ingredients
 

Surf and Turf

  • 750 g Beef fillet
  • 15 White prawns
  • 2 Rosemary sprigs
  • 4 Garlic cloves
  • 1 pinch Salt and pepper
  • 1 shot Olive oil
  • 750 g Ostrich fillet

Spinach leaves

  • 3 Garlic cloves
  • 900 g Spinach leaves
  • 1 shot Olive oil
  • 1 pinch Salt and pepper
  • 1 pinch Nutmeg

Rosemary Potatoes

  • 25 Potatoes (triplets)
  • 3 tbsp Coarse sea salt
  • 3 Rosemary sprigs
  • 1 shot Olive oil

Red wine shallot sauce

  • 4 Shallots
  • 2 tbsp Olive oil
  • 150 ml Honey
  • 1 L Red wine
  • 2 Sprigs of thyme
  • 1 Clove of garlic
  • 0,5 tsp Red pepper
  • 1 pinch Pepper from the grinder
  • 1 tbsp Food starch

Instructions
 

Turf and Surf

  • For Turf and Surf, marinate the beef fillet with a little salt, garlic, rosemary and olive oil and set aside for about 5-6 hours.
  • Marinate the white prawns with garlic, salt, pepper and olive oil and set aside for about 2 hours.
  • Sear the ostrich fillet on each side for 2-3 minutes, then leave to rest at 75 ° C for 20 minutes. When serving, season the fillets with salt and pepper.
  • Sear the fillet of beef for about 3 minutes on each side, then let it rest at 75 ° C for 20-30 minutes.
  • Fry the white prawns for 3 minutes while turning.

spinach

  • Sweat the spinach with 2-3 cloves of garlic in olive oil (should still have a bit of bite) and season with salt, pepper and nutmeg.

potatoes

  • Wash the potatoes, put them in a large bowl and marinate with olive oil, sea salt and chopped rosemary.
  • Place on a baking sheet and place in the oven at approx. 170 ° C for a good 40 minutes (turn occasionally).

sauce

  • For the sauce, peel and chop the shallots and sauté them in olive oil (they shouldn't turn brown) - add the honey. Deglaze the whole thing with red wine and let the honey become liquid again while stirring.
  • Simmer rosemary, thyme and a pressed clove of garlic and pour red wine over and over again.
  • Pour the sauce through a sieve to remove the herbs it contains, bring to the boil again and thicken with cornstarch (dissolved in a little water).
  • Now season to taste and add the red pepper berries just before serving.

Nutrition

Serving: 100gCalories: 117kcalCarbohydrates: 4.6gProtein: 10.6gFat: 4.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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