SURF AND TURF WITH SAKE-GINGER SABAYON
RECIPE TYPE
Holiday, Surf and Turf
SERVES
Serves 6 to 8
Prep time: 25 min
Total time: 55 min
Ingredients
INGREDIENTS
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 |
Directions
DIRECTIONS
Sake-Ginger Sabayon: Combine sake, lime juice and ginger in saucepan set over medium heat. Boil lightly for about 20 minutes or until reduced to 3/4 cup.
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
Protein 51g | Fibre 0g |
Fat 24g | Sugar 1g |
Carbs 5g | Sodium 930mg |
