De fiecare data cand vreau sa impresionez cu o cina mai speciala, aceasta reteta de Surf & Turf cu friptura la tigaie si creveti jumbo, ma scoate din impas. Surf & Turf sunt marea si pamantul intr-o singura farfurie, impartind un sos delicios de unt, usturoi si verdeturi. Friptura si crevetii se pregatesc in ritm diferit, asadar va recomand sa gatiti mai intai friptura, apoi in timp ce carnea se odihneste, gatiti crevetii. Crevetii si friptura sunt pur si simplu preparate intr-o tigaie cu ulei de masline, sare si piper pentru asezonare. Finalul este o cantitate generoasa de sos de unt, usturoi si verdeata cu care vom inunda carnea si crevetii.

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

• 600 grame muschi de vita / 600 grams veal tenderloin
• 300 grame creveti jumbo decorticati / 300 grams of shelled jumbo shrimps
• 2 linguri ulei de masline / 2 tablespoons olive oil
• 100 grame unt / 100 grams butter
• 3 catei de usturoi / 3 garlic cloves
• 2 linguri de patrunjel verde / 2 tablespoons parsley
• Sare / Salt
• Piper / Pepper

Taiem muschiul de vita in felii groase de 2 cm. Le presaram cu sare mare si piper si le lasam la temperatura camerei timp de o ora. Incingem intr-o tigaie, uleiul de masline si prajim carnea de vita pe ambele parti. In ultimele 2 minute de gatire adaugam deasupra untul taiat bucati.

Cel mai bun mod de a verifica nivelul de gatire al fripturii este folosirea unui termometru digital cu sonda. Se introduce termometrul in partea cea mai groasa a feliei de carne si in functie de temperatura inregistrata, verificam nivelul de gatire, astfel: Rare (54 grade Celsius), Medium Rare (57 grade Celsius), Medium (60 grade Celsius), Medium Well (65 grade Celsius), Well Done (71 grade Celsius).

In momentul in care carnea este gatita dupa placul nostru, o scoatem intr-o farfurie, o acoperim cu folie de aluminiu si o lasam sa se odihneasca minim 5 minute.

In sosul ramas, adaugam crevetii si ii pregatim la foc rapid pe ambele parti. Adaugam sare si usturoi, feliile de muschi de vita si presaram patrunjel verde.

Servim cu multa pofta alaturi paine proaspata si un pahar de Sonet rose de la Crama Stramutata, un cupaj de o culoare intensa de cirese roz, balantat intre Syrahul cu un buchet bogat in arome de piper si fructe si Merlotul cu note delicate de coacaze si mure. Intens, floral, condimentat, cu un final prelungit, Sonetul este un vin ce poate consuma tot timpul anului.

Detaliile video ale retetei:

Daca v-a placut reteta de Surf & Turf, va invit sa incercati si un Muschi de vita cu creveti, Coaste de vita cu sos de gutui caramelizate si hrean sau un Sandwich cu steak de vita.

English version

Surf & Turf

When I feel like impressing with a more special dinner, this Surf & Turf recipe with pan-fried steak and jumbo shrimp gets me out of the jam. Surf & Turf are the sea and the land in one plate, sharing a delicious sauce of butter, garlic and parsley. Steak and shrimp are cooked at different times, so I recommend cooking the steak first, then while the meat is resting, cook the shrimp. Shrimp and steak are simply cooked in a pan with olive oil, salt and pepper for seasoning. The finale is a generous amount of butter sauce, garlic and greens with which we will flood the meat and shrimps.

Cut the veal tenderloin into 2 cm thick slices. Sprinkle them with salt and pepper and leave them at room temperature for an hour. Heat the olive oil in a pan and fry the beef on both sides. In the last 2 minutes of cooking, add the butter cut into pieces.

The best way to check your steak is to use a digital probe thermometer. The thermometer is inserted into the thickest part of the meat slice and depending on the recorded temperature, check the level of cooking, as follows: Rare (54 degrees Celsius), Medium Rare (57 degrees Celsius), Medium (60 degrees Celsius), Medium Well (65 degrees Celsius), Well Done (71 degrees Celsius).

When the meat is cooked, remove it to a plate, cover it with aluminum foil and let it rest for at least 5 minutes.

In the remaining sauce, add the shrimps and cook them quickly on both sides. Add salt and garlic, the veal and sprinkle with parsley.

Serve with fresh bread and a glass of Sonet rose wine.

You can find the video details of the recipe here.

If you liked the Surf & Turf recipe, I invite you to also try a Veal tenderloin with shrimp, Beef ribs with caramelized quince sauce and horseradish or a Veal Steak sandwich.

ENJOY OUR RIDE!

• Ali Nazik
• Chef Murad Istanbul  
• Mic dejun mexican cu friptura de porc si curcan
• Deraliye Ottoman Cuisine Restaurant Istanbul
• Surf’n’turf cu sos Chimichurri