Surf and Turf with Sake-Ginger Sabayon

Prep time:25 min
Total time:55 min

Serves 6 to 8


3 lb beef tenderloin roast

1 tsp each salt and freshly ground pepper

1 tbsp Longo’s 100% Pure Canola Oil

2 pkgs (500g each) fully cooked King Crab Legs and Claws, thawed and split lengthwise

Sake-Ginger Sabayon

2 cups dry sake

1/4 cup fresh lime juice

2 tbsp finely grated fresh ginger

4 Longo’s Enriched Coop Egg Yolks

1 tsp granulated sugar

1/4 cup Longo’s 100% Pure Canola Oil

1/4 tsp salt

Pinch pepper


    Sake-Ginger Sabayon
  • Place egg yolks and sugar in stainless steel bowl. In thin stream, gradually whisk in hot mixture. Place bowl over pot of simmering (not boiling) water. Cook for about 3 minutes, whisking often, or until mixture is very thick. Remove from heat.
  • In a thin stream, gradually whisk oil into egg yolk mixture. Add salt and pepper, set aside. (Make-ahead - Sabayon can be covered with plastic wrap and refrigerated for up to 6 hours. Bring to room temperature before continuing.)
  • Rub tenderloin with salt and pepper. Heat oil in large cast iron or ovenproof skillet set over medium-high heat. Sear tenderloin on all sides. Transfer to preheated 500°F oven. Cook for 10 minutes.
  • Turn tenderloin over. Cook for about 15 minutes or until meat thermometer registers 140°F for medium-rare or desired doneness. Remove to cutting board. Tent with foil.
  • Place crab legs on rimmed baking sheet and spread about 1 tbsp of sabayon over each. Broil about 5 inches from heat for about 3 minutes or until sabayon is golden and crab meat is warmed through.
  • Slice tenderloin. Serve with extra sabayon and crab legs.

Nutritional Information

Per serving: 520 calories
  • Protein 51g
  • Fibre 0g
  • Fat 24g
  • Sugar 1g
  • Carbs 5g
  • Sodium 930mg