Beef and Shrimp with Chimichurri Sauce - Learning to Cook Surf & Turf Style

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 shrimp, that is, can peacefully coexist on a plate seafood and meat , if you “marry” them with a good sauce and side dish. Once time, back in the 60s of the last century, Surf & Turf upon a appeared in restaurants on the coast of the resort states of the United States, 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 can be not only 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 sauce chimichurri 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.

Ingredients

• 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 salt
• 1.2 kg celery root
• 200 ml 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

Directions

1. Peel the celery and cut into small cubes. Place tightly in a small saucepan and pour in the milk.
2. Bring milk to a boil, reduce heat and cook, covered for about 15-20 minutes, until celery is soft. Strain the contents of the pan through a sieve (keep the milk).
3. Melt 140 g butter in a non-stick frying pan. Keep in a pan for 3-4 minutes - the oil should darken slightly and acquire a nutty flavor. Cool down.
4. Add butter and brown aromatic butter to the celery, a pinch of salt and a little milk, in which it was boiled, and beat with a blender until smooth.
5. Continuing to beat the celery puree with a blender, add a little more milk until the puree is creamy.
6. For the chimichurri sauce, finely chop the parsley, garlic and pepper (after removing the seeds). Mix olive oil with vinegar, salt and pepper and season with herbs.
7. Fry the tenderloin on a hot skillet or grill on all sides until medium well.
8. Peel the shrimps and fry in a hot pan or grill for 4-5 minutes, they should change color, but remain tender.
9. When serving on a dish, lay out the celery puree, then place thin slices of the tenderloin cut across the fibers. Season with chimichurri sauce.