Surf & Turf – beef tartare, shrimp, aioli & cress oil

Ingredients for 5 servings:

• 400 g wheat flour type 405
• 1 ½ tsp salt
• 1 pinch(s) of sugar
• ¼ cube of fresh yeast
• 270 ml water, lukewarm
• some flour for the work surface
• 800 g beef fillet(s)
• 100 g shallot(s)
• 30 g capers
• 1 tbsp Dijon mustard
• 3 egg yolks
• 3 pickles
• 2 tbsp parsley
• Worcestershire sauce
• salt and pepper
• garlic powder
• Paprika powder
• 2 garlic cloves
• 300 ml oil, neutral
• 2 tbsp olive oil
• 1 tsp mustard
• 250 ml milk
• 5 shrimp(s)
• ½ bulb(s) garlic
• 50 g butter
• Salt
• Harissa
• 3 packs of cress, organic
• 300 ml oil, neutral, e.g. germ oil

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

from the show “The Perfect Dinner” on VOX from 22.01.2025

For the baguette, mix the flour, salt, and sugar in a bowl. Crumble in the yeast and add the lukewarm water. Knead everything into a smooth dough until no flour is visible. Cover the dough and let rest for two hours. Then place the dough on a heavily floured work surface, divide it in half, and shape each piece into a rope about 40 cm long. Place on a baking sheet lined with baking paper, lightly dust with flour, and cover again and let rest for at least 30 minutes. Preheat the oven to 230°C (top/bottom heat: 210°C) and bake the baguettes until golden brown. For the beef tartare, cut the beef fillet into small cubes with a knife and then refrigerate. Peel and finely dice the shallots. Finely chop the gherkins, capers, and parsley. Add everything to the beef along with the egg yolks, Worcestershire sauce, Dijon mustard, salt, pepper, and paprika and mix well. Chill the tartar until ready to serve. For the aioli, peel the garlic and place it in a blender with the mustard and salt. Add the milk and oil. Blend slowly with a hand blender until creamy. For the cress oil, puree the cress and oil in a blender. Heat the mixture briefly in a saucepan and let it cool over an ice bath. Then strain and bottle the oil. Wash the prawns, pat dry, and remove the guts. Season with salt and fry on both sides in a pan over high heat. Halve the garlic and add to the prawns along with the butter and harissa. Let it steep briefly and keep warm. To serve, season the beef tartar again with salt and pepper. Lightly toast the baguette slices. Divide the tartar among the plates, place the shrimp next to it, and garnish with the aioli and cress oil. Serve immediately. Max prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 3 in Leipzig on Wednesday, January 22, 2025.