Summery and delicious barbecue!
- 400 gram beef tenderloin
- 6 pcs large scampi raw
- 200 gram small potatoes
- 6 pcs shallots
- 150 gram asparagus beans
- Herb butter (see recipe below)
Large portion (more than you need)
- 500 gram dairymade butter
- 1 pcs lemon (grated lemon peel)
- 1 tsp salt
- 1 tsp celery salt
- 4 cloves garlic
- 1 tsp cayennepepper
- 1 tsp chiliflakes
- 2 tbsp finely chopped tarragon
- 1 tbsp finely chopped parsley
Surf`n Turf is a classic dinner where you combine meat and fish / shellfish in the same dish. In this version I have made a wonderful combination of beef tenderloin and spicy scampi. Served with grilled vegetables and a delicious herb butter. This is very good!
I start by making the herb butter. I add butter to flavors that fit this recipe perfectly. Use room temperature butter and mix in the ingredient. Mix well. I save some of the butter at room temperature for brushing meat and scampi. I put the rest in parchment paper, shape it into a cylinder and put it in the fridge.
I always recommend using raw scampi. It is not a problem if they have been frozen, but pre-cooked can no longer withstand heat and are therefore not as good. Remove the shell and use a sharp knife along the "spine". Here you will find a slightly dark "gut", which I remove. Rub the scampi in with oil and season with cayenne pepper or another chili powder and salt. Thread the scampi onto a grill skewer, which makes the job of grilling even easier.
You can use different pieces of meat, but today I used beef tenderloin which has a slightly milder meat taste. I use some food-twine to give the meat a round and nice shape. Of course, it tastes just as good even if the meat is not round, but if you are concerned about the appearance of the food then that is a good tip. Grease the meat with neutral oil and season well with salt and pepper.
Now comes what I like best! Light the grill and create an indirect and a direct grill zone. Place the potatoes and shallots (without the peel) in a frying pan. Add a little olive oil, salt and pepper. Put the potatoes on direct heat at the beginning. Grill the steak first on direct heat so the meat has a crust on both sides. Insert the thermostat in the middle of the meat and move the vegetables and meat over to indirect heat. Add butter over each steak. Close the lid and wait until the temperature reaches 54 degrees.
When the meat reaches the right temperature, set it aside on a plate so it can rest while you grill the scampi. Bake on direct heat for 1 minute on both sides. You can brush a little spice butter on the scampi as well.
Now all that remains is to prepare the dish. Start with vegetables and place the steak on top. Add a good slice of herb butter and top with scampi. Now you have made a wonderful Surf`n Turf. I also made a video that you can watch here. Good luck.
Mye mer enn en grill
Det hele begynte med en lidenskapelig grillentusiast ved navn George Stephen, som i 1952 oppfant historiens første kulegrill – en grill som skulle vise seg å endre grillkulturen i hele verden. Han gjorde ikke dette for å få hele verden til å elske oppfinnelsen sin – han ville bare finne en måte å grille en bedre biff til familie og venner. Og det gjorde han også! Dette er nå mer enn 60 år siden.