Ingredients for 2 people
For the Surf and Turf
2 pieces of beef fillet (approx. 150-180 g each)
4 large prawns, peeled and deveined
Salt, pepper
Olive oil
1 clove of garlic
1 sprig of rosemary
For the Truffle Mashed Potatoes
600 g floury potatoes
100 ml milk
50 g butter
10 g chopped black truffle
Salt
For the Balsamic Mushrooms
250 g mushrooms, quartered
2 tbsp butter
3 tbsp balsamic vinegar
1 small shallot, finely chopped
Salt, pepper
For the Red Wine Reduction with Cognac
200 ml dry red wine
1 shallot, finely chopped
1 sprig of rosemary Thyme
1 tbsp sugar
2 tbsp cognac
Salt, pepper
1 tbsp butter (for finishing)
Preparation:
Truffle Mashed Potatoes: Peel the potatoes, cut them into chunks, and boil them in salted water until tender. Drain and let them steam dry. Mash with milk and butter until creamy. Season with salt and chopped black truffle. Keep warm.
Balsamic Mushrooms: Heat butter in a pan. Sauté the shallot until translucent, add the mushrooms, and fry over high heat until they begin to brown. Season with salt and pepper. Add the balsamic vinegar and simmer for a few minutes until the liquid thickens slightly. Keep warm.
Red Wine Reduction with Cognac: In a small saucepan, sauté the shallot in a little butter. Add the sugar and let it caramelize slightly. Deglaze with red wine, add a sprig of thyme, and reduce over medium heat to about a quarter of the original volume. Remove the thyme, stir in the cognac, and season with salt and pepper. Finally, whisk in cold butter to give the sauce a beautiful sheen.
Beef fillet: Season the fillets with salt and pepper. Heat olive oil in a pan, add a sprig of rosemary and a clove of garlic. Sear the fillets for about 3-4 minutes per side (medium-rare), depending on their thickness. Remove and let rest.
Shrimp: In the same pan, sauté the shrimp with a little olive oil and a pinch of salt for about 1-2 minutes per side, until pink and cooked through.
Nice to know: Origin of Surf and Turf: Surf and turf is a dish that combines seafood ("surf") and red meat ("turf") on one plate—classically lobster, shrimp, or other seafood alongside beef, usually steak.
The origins of this dish lie in North America, particularly in the USA and Canada, and it became especially popular in the 1960s and 1970s. The combination symbolized luxury and affluence, as both high-quality beef and fresh seafood were traditionally considered expensive and exclusive ingredients.
Historical Background: In the USA, surf and turf emerged as a status symbol in upscale restaurants and hotels that wanted to offer their guests something special. The combination of land and sea produce was unusual at the time and considered innovative. The dish gained particular popularity in regions like California, where both fresh seafood and prime beef were readily available.
Culinary Significance: Surf and turf represents the fusion of two culinary worlds: the freshness and lightness of seafood and the hearty, robust flavor of red meat.
It is a symbol of opulent dining and is often served on special occasions.
Today, surf and turf can be found on the menus of upscale restaurants worldwide, with combinations varying depending on the region and the creativity of the chefs.
