Gourmet Surf & Turf

Demonstration recipe by Anton Campbell of Del Toro at the Signature Dish Cookery Theatre, Bamoral Show , 2011.

 

Ingredients:

2 x 5oz Northern Irish beef fillet medallions

1 whole Kilkeel lobster (cooked for 4 minutes)

Small bunch of local asparagus

200gm hollandaise sauce

olive oil

 

Method:

Turn grill on & heat char grill pan.

Peel asparagus if needed, rub with salt, pepper & olive oil and place in char grill pan.

Mean while, season medallions of beef, split lobster & crack open claws using heavy knife.

Rub lobster with garlic butter & place under grill to heat through.

Put beef on char grill after removing asparagus (which has coloured the pan) & set to one side.

Turn the beef after 2 minutes.

Place asparagus on two warm plates, place beef fillet on top and place the half grilled lobster on top of that.

Drizzle with hollindaise sauce and garnish with lemon & microleaves & serve.

 

Hollandaise Sauce

200gm melted butter

2 egg yolks

splash of white wine

 

Whick egg yolks & white wine over heat in a round bottom stainless bowl until frothy.

Very slowly add the melted butter until a thick consistency is reached.

Season with lemon juice, cayenne pepper & worchestershire sauce,