herb crusted shrimp, 3 pepper sirloin, asparagus tips
Mains, Fish, Seafood & Shellfish
A surf and turf of shrimp and beef sirloin, served with a 3 pepper sauce potatoes and asparagus.
IngredientsRecipe for 4 persons
Shrimp and Sirloin
3 pepper sauce
- Olive oil
- Salt and pepper
Preparation time: 60 min
Preheat your barbecue at 500 °F
Cut the shrimps lengthwise in half and clean them. Finely slice the parsley and chives. Clean the asparagus and drizzle with olive oil, salt and pepper. Cook the potatoes in the oven or in boiling water until they are tender, then let them cool. Remove the beef from the fridge to temper at least one hour before cooking them, and season with salt and pepper just before cooking.
- 3 pepper sauce
Crush the pepper with a mortar and pestle or a spice grinder. Roast them a bit in a skillet and then add the cognac and flambée it. Add a branch of thyme and the demi-glace and let this mixture reduce until you reach the desired consistency. Season to taste.
Grate the potatoes, finely chop the thyme. In a mixing bowl, combine the potatoes, the thyme, the eggs, salt and pepper. Mix well and make 4 nice patties. Cook in a skillet with a little vegetable oil for roughly 3 minutes on each side.
In a mixing bowl, combine the panko, the herbs, the melted butter and the egg yolk. Combine well and then season with salt. Sprinkle the panko mix over the flesh of the shrimp and then transfer to a baking sheet. Cook for roughly 8 minutes in the oven or the BBQ.
- Cooking the asparagus and beef
On the hottest side of your BBQ, sear the beef and then move to a cooler part of the grill to finish cooking it if necessary. For a perfect cook, remove the beef once it reaches an internal temperature of 50°C. Let the meat rest for at least a minute before transfer to the serving plates.
Cook the asparagus for roughly 6 minutes right on the grill.
You can always use other fresh herbs in the panko mix for the shrimp, feel free to experiment!