Beef and Shrimp with Chimichurri Sauce
All the best at once - this is the main idea of the fashion trend Surf & Turf. The point is that steak and lobster or beef stew and shrimps, that is, seafood and meat, can peacefully coexist on a plate, if you “marry” them with a successful sauce and side dish. Once upon a time, back in the 60s of the last century, Surf & Turf appeared in restaurants on the coast of the resort states of the USA, California and Florida, then it was forgotten for a long time and suddenly - a new surge in popularity. The very playful name of the direction was introduced by Thomas Keller, the world famous chef, restaurateur, author of cookbooks and consultant for the cartoon "Ratatouille". Usually, dishes in this format are found in steakhouses and expensive gourmet restaurants. But this fresh combination may not only be a toy in the hands of professional chefs. We asked Francesca Di Marzio, the chef of the Moscow restaurant Moregrill, to share with us a recipe that is quite suitable for home-made. Beef with shrimps and chimichurri sauce is, firstly, very beautiful and unusual, and secondly, it is not at all difficult. And such a ceremonial dish will decorate family holidays on the dacha veranda, when everyone is tired of barbecue.
- 800 g beef tenderloin
- 320 g celery puree
- 12 large shrimps
- 80 g chimichurri sauce
- 20 ml extra virgin olive oil
- salt pepper
- 10 g of salt
- 1.2 kg celery root
- 200 ml of milk
- 200 g butter
- a small bunch of parsley
- 2 cloves of garlic
- 1 chili pepper
- 10 ml vinegar
- 100 g olive oil
- salt pepper