Chen Yichun

71 RECIPES

20+ years of chef & hospitality experience

Surf & Turf

The classic Surf and Turf is renowned globally and may have originated from the East or west coast of the United States. Coastal restaurants all over the world have their own take of where the sea and land come together in one dish. T Bone steak perfectly seared with the grill marks can take a little practice, but a hot skillet or grill and just enough turn will create that quality restaurant look. Topped with some seared jumbo shrimps you are in for a fine dine tonight.

CUISINES: American
LEVEL: EASY
TIME: 40 min
SERVING: 1 People
INGREDIENTS:
LET'S START
Step 1
Step 1
Step 1
Preheat the oven to 180°C / 350°F
Step 2
Step 2
Step 2
Rub the salt, black pepper and oil onto the T-bone on both sides.
Step 3
Step 3
Step 3
Prepare the potatoes into cubes similar size to a cherry tomato, season them with salt and pepper and a shake of paprika on the top before you place them in the oven to bake for approximately 15 - 20 minutes .
Step 4
Step 4
Step 4
Marinade the raw prawns in oil and salt and pepper. Set aside.
Step 5
Step 5
Step 5
Make the mushroom gravy by sauteing the onions until soft followed by the mushrooms, cook until light golden. Add a little flour and beef stock and reduce the liquid to yield a thicken more flavoursome sauce. Season with cracked black pepper and salt.
Step 6
Step 6
Step 6
Fry the T- bone in a hot skillet turning to hight heat so to create the crosshatch grill marks then turn over repeat on the other side. Place in the oven (180°C/350°F) for approx. 12 minutes. Take the potatoes out of the oven.
Step 7
Step 7
Step 7
Sear the prawns on both sides until pink and slightly golden.
Step 8
Step 8
Step 8
Enjoy!