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Surf and Turf with Sambuca Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/pre-maree-sauce-sambuca-5420.jpg
PT20M
PT20M
PT40M
SauceIn a skillet over medium heat, sweat red peppers. Add garlic and Sambuca. Stir in tomato sauce and cream. Cook 10 minutes or so. Purée in the blender. Season and keep warm.Beef MedallionsRub coarsely ground pepper mix on the medallions and pan-fry them in butter and oil over medium-high heat to desired degree of doneness.Scampi and shrimpPreheat oven to 425°F (220°C).Using kitchen shears, cut scampi lengthwise and partially lift out flesh.Sprinkle with paprika and bake for 3 - 4 minutes depending on size.In a small skillet, heat a bit of butter and oil and pan-fry shrimp over medium-high heat.PlatingTransfer beef medallions and seafood to heated plates and spoon sauce over top.Wilted spinach and baked tomatoes are excellent accompaniments.Adapted from a recipe by Serge Gagné, Executive Chef at Québec's Le Capitol
2
Metro
4
7
5
1
2 x5 oz (2 x150 g) beef medallions
coarsely ground 5 pepper mix to taste
2 tsp. (10 mL) butter
2 tsp. (10 mL) extra virgin olive oil
2 scampi
paprika to taste
2 jumbo shrimp, thawed
2 red peppers, cubed
1 garlic clove, chopped
1/2 cup (125 mL) tomato sauce
1/4 cup (60 mL) heavy cream 35% m.f.
1 tsp. (5 mL) black pepper
Surf and Turf with Sambuca Sauce
-
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Gluten-free
2
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
2 x5 oz
(2 x150 g)beef medallions
-
coarsely ground 5 pepper mix to taste
-
2 tsp.
(10 mL)butter
-
2 tsp.
(10 mL)extra virgin olive oil
-
2
scampi
-
paprika to taste
-
2
jumbo shrimp, thawed
-
2
red peppers, cubed
-
1
garlic clove, chopped
-
1/2 cup
(125 mL)tomato sauce
-
1/4 cup
(60 mL)heavy cream 35% m.f.
-
1 tsp.
(5 mL)black pepper
Preparation
Sauce
In a skillet over medium heat, sweat red peppers. Add garlic and Sambuca. Stir in tomato sauce and cream. Cook 10 minutes or so. Purée in the blender. Season and keep warm.
Beef Medallions
Rub coarsely ground pepper mix on the medallions and pan-fry them in butter and oil over medium-high heat to desired degree of doneness.
Scampi and shrimp
Preheat oven to 425°F (220°C).
Using kitchen shears, cut scampi lengthwise and partially lift out flesh.
Sprinkle with paprika and bake for 3 - 4 minutes depending on size.
In a small skillet, heat a bit of butter and oil and pan-fry shrimp over medium-high heat.
Plating
Transfer beef medallions and seafood to heated plates and spoon sauce over top.
Wilted spinach and baked tomatoes are excellent accompaniments.
Adapted from a recipe by Serge Gagné, Executive Chef at Québec's Le Capitol
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
