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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
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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

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