Schrats Surf and Turf

Summary

Ingredients

• 2 fillet (s) steaks approx. 180 g each
• 8 king prawns
• 2 tomato (s)
• 250 g broad beans (runner beans)
• 1 shallot (s)
• 2 cloves garlic
• Black pepper from the mill
• salt
• olive oil
• Clarified butter
• in Chives, rolls
• sugar

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Instructions

1. This is a dish I first found on the menu in 1990 in Key Largo, Florida. I knew that it had to have something to do with water and land, but what? When asked what it was, the waiter (in tails!) Said briefly “Steak and Lobster”! I took that and not the very interesting alligator steak, which I had never eaten before. I got a huge plate with a fillet steak weighing about 250 g and half a lobster, the dimensions of which were also considerably larger than I remembered. According to the bill, I checked the photo album, the dish cost $ 28.50 at the time.
2. Instead of lobster, I have chosen the cheaper option here. Finally, the prawns also embody the wet element and taste similar. In order to be able to eat them later easily without getting your fingers dirty, they have to be taken out of the suit beforehand. To do this, you cut the shell open from the tail end to the head with kitchen scissors and you can remove the shell so easily. The head and tail remain attached.
3. Peel and core the tomatoes and cut into small cubes. Finely dice shallot and a clove of garlic and sauté briefly in hot olive oil. Add diced tomatoes and chives and heat, but do not boil. Season to taste with pepper, salt and a pinch of sugar.
4. Cut the beans into lozenges and blanch them in boiling, salted water for 3 minutes. Pour into a sieve, rinse in cold water and allow to drain. Swirl in hot clarified butter, add a little more seasoning if necessary.
5. Brush the steaks with oil and allow to reach room temperature one hour before frying. Sear them in hot clarified butter for 1.5 minutes on each side, slide the pan off the plate, put the lid on and leave to rest for 10 minutes.
6. Fry the extracted prawns with a finely chopped clove of garlic in hot clarified butter for about 1 minute over high heat.
7. Before serving, pepper and salt the steaks and prawns to taste.
8. A delicious side dish are crispy fried potatoes that are quartered lengthways. These need by far the longest time, namely 1.5 hours at low heat and carefully turning every 15-20 minutes, not more often. Do not add salt until the potatoes are ready, otherwise they will not be crispy.

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