250-300gramsgood beef steak meat like fillet mignon or tenderloin
2 medium to large size prawns
1 Fresh Organic Carrot
2 Fresh Organic Asparagus
Sea Salt and Black Pepper
Splash of good quality cognac
Sun flower oil or any similar
Splash of fresh orange juice
For the Sauce
1/3 of glass Teriyaki Sauce
1/3 glass of good quality red wine
1/3 glass of tomato juice
1 Table spoon of white or brown sugar
Sea salt and Pepper to taste
For the Mayo Potato puree
2 medium potatoes
2 Table spoons mayonnaise
1 finely chopped chive
Sea salt and pepper to taste
On every single trip we do in Thailand with my family I always choose that the first dinner to be a nice Surf n Turf. After endless hours in the airplane the wish of having some serious calories really becomes a need! Although that there is a large portion of people who doesn’t like mixing seafood with meat , a nice good beef steak with prawns or rock lobsters it is a classic tasty combination , again the secret here is good quality beef and good quality large prawns.
Great accompanied by steamed carrots and asparagus, be aware many times chefs makes the mistakes and uses frozen vegetables , that will completely ruin the taste of this remarkable meal, always use fresh veggies as it will lift your dish into a different level .
My mayo potato puree with chives will bind all the flavours of this dish really well, the special sauce for the beef steak that i will do will just burst the nice flavours in your mouth.
Clean the potatoes and put them in boiling water and cook until they are ready to mush.Clean the carrots and half, for the asparagus you should use a peeler, ideally a mandolin to clean the below part which is the hardest, in this way you don’t waste the half of the asparagus and it will evenly be cooked. If you have a steamer it will be great to steam otherwise boil, but not until mushed, but it should be crunchy
Get a bowl and put splash of the sunflower oil, put the steak inside mix good so the oil will cover all sides of the meat, season well the steak with sea salt and pepper, leave in the ball covered with a plastic wrap and leave in the refrigerator for 10 minutes.
Heat the oven at 200 Celsius in fan in the meantime put a heavy frying pan on high heat and place the steak in, the idea here is to use the high heat not to cook the meat, but to seal all the sides around so when you put in the oven the steak will not dry out , but it will keep its nice juices.
When the steak is sealed all sides and you will understand this from the light brown colour and be careful in this procedure as the meat may flambé put the cognac inside if there is a fire don’t worry leave it and the fire will go out once the alcohol is evaporated if not flambé then leave it for a minute cooking , then put the steak in an another oven-proof pan and leave it for cooking for 10 minutes if you want the steak to be cooked well-done leave it for 13-15 minutes.
For the sauce in the same pan that you used for sealing the steak do not throw the juices, this will give more intense flavour to the sauce, so in the same pan on a medium heat, we put the red wine cook for 2-3 minutes until the alcohol evaporates then put inside the tomato juice, sugar and cook for another 2-3 minutes in the meantime keep stirring the sauce then put in the teriyaki sauce, taste and season with Salt and pepper and cook for another 2-3 minutes until the sauce starts to become thick than runny.
Get the steak out from the oven and leave for rest for 2-3 minutes. Quickly put the prawns in an a frying pan, drizzle with sunflower oil, a splash of orange juice and soya sauce. Cook for 2-3 minutes.
Mush the potatoes well, mix with the mayonnaise and the chopped chives, season with salt and pepper.
Get a nice round white warm plate, place the steak ,mayo potato puree, the prawns and vegetables then put on the steak a generous amount of the sauce and forget to accompany this really delicious dinner with a good quality red wine, all we can say now is bon appetite!