Surf and Turf
The best from both the sea and the barn served on the same plate together with a lovely choron sauce and butter-fried vegetables. That's what I'm offering in this week's episode and which you too can benefit from offering at home in the garden this summer. Luxurious, fresh and a guaranteed wow experience that will make guests jump high and gasp for breath. Add to this a nice rosé and a lot of sun and the framing is complete. Buon appetito ??☀️?✈️
Ingredients
- 600 gram beef tenderloin
- 4-8 St lobsters
- 1 broccoli
- 1 bundle spring onions
- 2 lemons
- 4 yellow tomatoes
- 1 box cocktail tomatoes
- 4 gaps garlic
- 2 tbsp smoked olive oil
- salt
- black pepper
- oil and butter to fry in
Chorone sauce
- 200 gram butter
- 1 shallot
- 5 stems tarragon
- 5 stems parsley
- 5 white peppercorns
- 1 dl water
- 3 tbsp white wine vinegar
- 3 egg yolks
- 2 tbsp chopped tarragon
- 2 tbsp chopped parsley
- 2 krm salt
- 0,5 krm cayenne pepper
- 3 tbsp tomato puree