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Duo of beef hanger steak and jumbo shrimps, lemony herbed butter, sundried tomatoes pesto and roasted garlic mashed potatoes

Mains, Fish, Seafood & Shellfish, Beef

Surf and Turf of beef hanger steak and jumbo shrimps sautéed in lemony butter scented with thyme and chives served with mashed Yukon Gold potatoes flavored with sundried tomatoes pesto.

Ingredients

Recipe for 4 persons

General preparation

4 Unit(s)
Hanger steak
8 Unit(s)
Jumbo shrimps

For the herbed lemony butter

80 Gr
Salted butter
2 Sprig(s)
Thyme
12 Sprig(s)
Chives
1 Unit(s)
Lemon

For the sundried tomatoes mashed potatoes

700 Gr
Yukon gold potatoes
5 Clove(s)
Garlic
50 Gr
Sundried tomatoes
50 Gr
Olive oil
50 Gr
Salted butter
  • Vegetable oil
  • Salt and pepper

Preparation time: 45 min

Preheat your four at 400 °F

  • General preparation

    Peel and cut potatoes into cubes. Place the cubed potatoes in a saucepan and cover with cold water. Chop the chives and thyme leaves. Cut the top of the garlic head, wrap in aluminum and cook in the oven 30 minutes until it gets golden.

  • Lemony herbed butter preparation

    Work the butter so that it gets a creamy texture, then add the lemon zest and a dash of lemon juice, chives and thyme. Transfer the butter in a pastry bag fitted with a star tip. Alternatively, you can roll it in plastic wrap, forming a cylinder, then refrigerate at least a few hours.

  • Sundried tomatoes mashed potatoes preparation

    Using a food processor, mix the sundried tomatoes with olive oil until you obtain a paste. Bring your potatoes to a boil and cook over medium heat for 20 minutes until just tender. Drain and mash the potatoes using a potato masher. Add a knob of butter and the sundried tomato pesto and roasted garlic. Adjust seasoning and keep warm.

  • Beef and shrimps preparation

    Season the hanger steaks and shrimps with salt and pepper. In a hot pan, sear the beef 2 minutes on each side and finish cooking in the oven 6 to 8 minutes. In same skillet, sautée the shrimps a few minutes until they all turn pink.

  • To serve

    Serve a nice scoop of mashed potatoes, place the beef on top and three sautéed shrimp on top. Then drop a small rosette of herb butter on the beef and shrimp.

You can prepare your butter one day in advance so that it hardens up well in the plastic wrap and then cut some slices to be placed on the beef and shrimps.

Class with similar recipe

Saturday, 18 May18:00 à 21:00
Québec
115.00$ / pers.

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