Here you are in the third episode of our “RicetteExcelsior”.
For this new culinary journey, our chef Fabrizio took us into the world of meat.
He explained to us how to prepare a perfect Surf & Turf beef fillet!
- 1 Beef filet (150-160 gr.)
- Olive oil
- Salt and pepper
- Black pepper
- Coarse Salt
- White vinegar
- White wine
Melt the butter slowly in a bain-marie. We remove with a ladle the impurities that come to the surface then we filter the butter obtained.
In a saucepan we put, white wine, vinegar, shallots and a little water, bring to a boil and let it reduce for 15 minutes.
When the reduction is ready it will be filtered.
While preparing the reduction, add some boiling water, add a little vinegar and dip the asparagus.
They should be crispy, do not cook them too much.
In a bain-marie, leave the clarified butter.
In a saucepan we put some water to prepare the bain-marie.
We put a bowl on top of the saucepan where we mount the egg yolks, water a little reduction and a pinch of salt.
We continue to whip to obtain a frothy mixture, remembering to keep the heat moderate so as not to cook the eggs.
We gradually add the clarified butter.
In a pan, we put clarified butter to heat, add the asparagus, a drop of oil and let them brown over high heat.
In another pan, heat the oil, add the fillet, add salt and cook over high heat.
In another pan, heat the oil, add the prawns, a pinch of salt and let them brown over high heat.
We still salt the fillet and the asparagus.
We serve and …
Enjoy your meal!