Surf and Turf, my way

This Shrimp and fillet Mignon dish with Corn Coulis, reduced Balsamic Vinegar and Creme Fraiche I designed while working in Tucson Arizona. Depicting the Desert through food.
This Shrimp and fillet Mignon dish with Corn Coulis, reduced Balsamic Vinegar and Creme Fraiche I designed while working in Tucson Arizona. Depicting the Desert through food.

Surf and Turf

For this classic dish I am going to use Shrimp with Fillet Mignon served with

Corn Coulis reduced Balsamic Vinegar and Creme Fraiche.

2 – 4oz. Fillet Mignon

6 – 16/20 count Shrimp

2 T Butter

1-2 oz White Wine

2 crustinies

1 ear Corn

1/8 c Olive Oil

2 t. Garlic smashed

½ onion ruff cut

1 stock of Celery diced

1 sprig of Thyme

1 Bay leaf

Water

Salt and Pepper

½ c. Cream

½ T. Buttermilk

½ c Balsamic Vinegar reduced to 3 T. roughly ( I reduce quite a lot and use it for many garnishes )

2 sprigs Rosemary

Method

3 days in advance mix the cream and buttermilk, let that sit out stirring it once a day and covering then refrigerate.

it for 3 days. This will make the creme Fraiche.

make the Corn Coulis. Clean the ear of Corn and brown it over an open burner or BBQ.

Let it cool.

Cut the kernels off and run your knife down the cob to remove all of the good stuff.

Put the cob in a small pot and cover with water. Bring that to a boil and skim the foam off.

Let that simmer ½ hour and strain.

While the cob is simmering in another small pot add the Olive Oil and get it hot.

Add the onion and saute until translucent.

Add the Garlic and saute to expand the garlic.

Add the Celery and saute until it is as green as it could be.

Add the corn that you cut off of the cob and when that gets hot,

Add the corn stock, Bay leaf and thyme.

Bring it up to a boil and skim the foam and reduce the heat to simmer.

Let simmer ½ hour and place in a blender and puree until smooth.

Strain and season with salt and pepper.

Hold for service.

Season the Fillet with Salt and Pepper on both sides.

Heat some Olive Oil in a small skillet place the Fillets it should sizzle that means the skillet is hot.

Let them sear then turn them over and sear the other side.

Depending on the temp. you like is how long to cook them and at 4oz each they do not take long.

In an other skillet heat the Butter when it is melted and boiling add the Shrimp.

Reduce the heat and after a minute turn the Shrimp over.

Add some Garlic and let that expand.

Add the wine and once that is hot the Shrimp should be done. Do not over cook them.

Platting

The Corn Coulis down first, to cover the bottom of the plate.

Have the Creme Fraiche and reduced Balsamic in squeeze bottles.

Draw the lines on the Corn Coulis and with a tooth pick or knife blade draw the sauces out.

Place the crustini in the center of the plate.

The Fillet goes on that then 3 of the Shrimp and hold it together with the Rosemary.

Wallah !!! Cheers, I hope you enjoy !!!

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