![Surf and turf with pink peppercorn sauce Surf and turf with pink peppercorn sauce](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/0dc7d25a-f2ad-45fe-a97b-341893274647/Derivates/0c804241-46ca-4ea5-b709-57684321852b.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Pink peppercorn sauce
- 1 garlic clove
- 1 eschalot, cut into halves
- 40 g salted butter, cut into cubes
- 50 g white wine
- 1 tsp tomato paste
- 2 tbsp pink peppercorns, lightly crushed (see Tips)
- 100 g water
- 1 tsp Chicken stock powder or Chicken stock paste (see Tips)
- 200 g pouring (whipping) cream
- 4 egg yolks (see Tips)
Surf and turf
- 500 g water
- 8 - 12 large raw prawns, deveined and butterflied
- 4 beef fillet steaks
- extra virgin olive oil, to drizzle
- sea salt, to season
- ground black pepper, to season
- thick-cut chips, to serve
- Nutrição
- por 1 portion
- Energia
- 2982.2 kJ / 710 kcal
- Proteína
- 39.9 g
- Hidratos de carbono
- 20.8 g
- Gordura
- 51.1 g
- Gordura saturada
- 22.9 g
- Fibra
- 3 g
- Sódio
- 637.4 mg
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