Preview

Duo of herb-crusted shrimp and sirloin with 3 peppers, asparagus tips, parsnip purée |

Fish, Seafood & Shellfish, Beef

A lovely mix of beef and shrimp, served with asparagus skewers and a parsnip purée flavored with thyme.

Note

Caution: cooking requires close supervision.

Ingredients

Recipe for 4 servings

Shrimp

4 Unit(s)

Big shrimp

60 Gr

Butter

1 Clove(s)

Chopped garlic

8 Sprig(s)

Flat parsley

4 Sprig(s)

Tarragon

Sirloin steak, 3 pepper sauce

600 Gr

Sirloin steak

15 Gr

Butter

1 Unit(s)

French shallot

2 Clove(s)

Garlic

10 Ml

Black peppercorns

10 Ml

Green peppercorns

10 Ml

Pink peppercorns

60 Ml

Cognac

300 Ml

Veal stock

200 Ml

35% cooking cream

Lemon asparagus

0.50 Bunch(es)

Green asparagus

1 Unit(s)

Lemon

45 Ml

Olive oil

8 Unit(s)

Skewer sticks

Parsnip purée with thyme

400 Gr

Parsnip

4 Sprig(s)

Thyme

45 Gr

Butter

60 Ml

35% cooking cream

Preparation time: 60 min

Preheat your BBQ at 400 °F

Shrimps

Chop garlic and herbs. Gently sweat garlic in butter and set aside. Once cooked, grill the shrimp on the BBQ and coat with hot garlic butter, then roll in our chopped parsley and tarragon mixture.
Beef sirloin

Finely chop shallot and garlic. Crush the three peppers in a mortar and pestle. Sweat shallot and garlic, then roast all three peppers for 1-2 minutes. Deglaze with cognac and flambé. Add the veal stock and reduce by half, then stir in the cream and reduce again until the desired sauce texture is obtained. Sear the ribeyes on each side and continue cooking indirectly for 4 to 10 minutes, depending on desired doneness.
Asparagus skewers

Thread 8 asparagus spears onto two skewers and repeat three times. Then coat with olive oil and grill for 1-2 minutes on both sides. Once cooked, squeeze a lemon onto the skewers.
Parsnip purée

Chop your thyme finely, peel your parsnips and cut into small pieces. Cook in salted water for 20 minutes. Drain well and purée in a food processor, adding the thyme and butter and adjusting the texture with the cream.
On the plate

Make a nice purée line, add the shrimp tails in one corner and the asparagus skewer in the other, place the rib eye in the center and drizzle with pepper sauce.