Surf and Turf

Name: Surf and Turf
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT2H55M0.000S
Yield: 8 to 10 servings
Ingredients: 1 cup soy sauce; 1/4 cup chopped fresh cilantro; 2 tablespoons honey or brown sugar; 1 tablespoon freshly grated ginger; 2 teaspoons white sesame seeds; 1 teaspoon chile flakes; 6 cloves garlic, crushed; 4 spring onions, chopped; 1/2 cup sesame oil; 2 kilograms (4.5 pounds) center-cut beef fillet; 1 kilogram (2 pounds) whole squid, cleaned; 60 grams (2 ounces) butter; 4 cloves garlic, finely chopped; 1 tablespoon freshly grated ginger, plus 1 teaspoon; Salt and pepper; 1/4 cup chopped fresh cilantro; Zest and juice of 1 lemon; 2 cups good-quality beef stock; Cilantro, for garnish

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Level: Intermediate

Total: 2 hr 55 min (includes marinating time)
Active: 55 min

Yield: 8 to 10 servings

Level: Intermediate

Total: 2 hr 55 min (includes marinating time)
Active: 55 min

Yield: 8 to 10 servings

Ingredients

Turf:

1 cup soy sauce

1/4 cup chopped fresh cilantro

2 tablespoons honey or brown sugar

1 tablespoon freshly grated ginger

2 teaspoons white sesame seeds

1 teaspoon chile flakes

6 cloves garlic, crushed

4 spring onions, chopped

1/2 cup sesame oil

2 kilograms (4.5 pounds) center-cut beef fillet

Surf:

1 kilogram (2 pounds) whole squid, cleaned

60 grams (2 ounces) butter

4 cloves garlic, finely chopped

1 tablespoon freshly grated ginger, plus 1 teaspoon

Salt and pepper

1/4 cup chopped fresh cilantro

Zest and juice of 1 lemon

2 cups good-quality beef stock

Cilantro, for garnish

Directions

For the turf: Whisk together the soy sauce, cilantro, honey, ginger, sesame seeds, chile flakes, garlic and spring onions in a bowl. Stir in the sesame oil.
Using cocktail sticks, pin the bottom of the beef fillet to create a round shape (quicker than trussing with butcher's knots!). If already nicely round, the cut may not require this step.
Place the fillet in a freezer bag and pour over two-thirds of the marinade, gently rubbing it into the meat. Marinate in the refrigerator for at least 2 hours.
Preheat the oven to 350 degrees F.
Remove the meat from the marinade and gently pat dry. Set aside for 5 minutes to warm up a bit.
Heat a nonstick frying pan or griddle until hot. Sear the beef for 1 1/2 minutes on each side. Transfer to a baking sheet and drizzle with oil. Roast for 5 to 8 minutes for medium rare.
Remove the fillet to a cutting board, reserving the pan juices for the sauce. Tent with foil and let rest for 10 minutes.
For the surf: Heat the butter over high heat in a large frying pan. Add the garlic and the 1 tablespoon ginger, and saute until fragrant. Add the squid and cook until the legs curl up and the bodies are white, 2 minutes. Season with salt and pepper. Off the heat, stir in the cilantro, lemon zest and a squeeze of lemon juice. Remove the squid to a plate and cover to keep warm.
To make the sauce, add the reserved meat juices and the remaining marinade to the calamari pan; cook for 8 minutes. Add the beef stock and simmer until reduced slightly. Stir in the remaining 1 teaspoon ginger and then strain the sauce through a sieve into a serving jug.
Carve the fillet and arrange on a board. Arrange the calamari on the board and garnish with cilantro. Serve with sauce alongside.