Surf and turf with pink peppercorn sauce

Surf and turf with pink peppercorn sauce

3.7 3 ratings

Prep. 15 min

Total 45 min

4 portions

Ingredients

Pink peppercorn sauce

garlic clove
1
eschalot cut into halves
1
salted butter cut into cubes
40 g
white wine
50 g
tomato paste
1 tsp
pink peppercorns lightly crushed (see Tips)
2 tbsp
water
100 g
Chicken stock powder or Chicken stock paste (see Tips)
1 tsp
pouring (whipping) cream
200 g
egg yolks (see Tips)
4

Surf and turf

water
500 g
large raw prawns deveined and butterflied
8 - 12
beef fillet steaks
4
extra virgin olive oil to drizzle
sea salt to season
ground black pepper to season
thick-cut chips to serve

Nutrition per 1 portion

Calories 710 kcal / 2982.2 kJ

Protein 39.9 g

Fat 51.1 g

Carbohydrates 20.8 g

Fibre 3 g

Saturated Fat 22.9 g

Sodium 637.4 mg

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