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Surf and Turf with Sambuca Sauce 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
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

Surf and Turf with Sambuca Sauce

Rate this recipe
7 Votes
  • Gluten-free
2
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • 2
    scampi
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  • paprika to taste
  • 2
    jumbo shrimp, thawed
  • 2
    red peppers, cubed
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  • 1
    garlic clove, chopped
  • 1/2 cup
    (125 mL)
    tomato sauce
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  • 1/4 cup
    (60 mL)
    heavy cream 35% m.f.
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  • 1 tsp.
    (5 mL)
    black pepper
Imprimer ma sélection

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

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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.

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