Surf and turf with pink peppercorn sauce

Surf and turf with pink peppercorn sauce

3.3 4 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

Difficulty

easy

Nutrition per 1 portion

Sodium 637.4 mg

Protein 39.9 g

Calories 2982.2 kJ / 710 kcal

Fat 51.1 g

Fibre 3 g

Saturated Fat 22.9 g

Carbohydrates 20.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Thermomix creating something incredible 92 Recipes
Australia and New Zealand

You might also like...

Madurese chicken satay

1 h 30 min

Lamb shanks with risoni and feta

3 h 50 min

Chile con queso cob loaf

40 min

Korean Bo ssam

29 h 20 min

Lamb sausage ragu

30 min

Pineapple and orange glazed ham (MEATER+®)

2 h

Smoked mussels with Pernod sauce

35 min

Poached eggs with hollandaise

40 min

Grilled eye fillet with Café de Paris butter

45 min

Prawn noodle curry

10 min

Lamb rack with roasted ratatouille, garlic green beans and potato gratin

1 h 45 min

Surf and turf with pink peppercorn sauce (TM6)

45 min