Creole surf and turf
BATON ROUGE - Galatoire's Bistro Executive Chef Kelley McCann visited the kitchen on the set of WBRZ News 2 at 4 yet again Wednesday afternoon, and this time he was came prepared to fire up the sauté pan. Chef McCann shared his restaurant's recipe for Creole surf and turf which brings the best of land and sea to the table at once.
The chef says the dish is a combination of two dishes on the restaurant's menu: the barbecue shrimp appetizer and petite beef tenderloins. He says to follow the recipe you'll need to break from the traditional barbecue shrimp recipe and ditch the heads and other inedible parts of the little crustaceans to make the dish easier to serve and eat. The recipe is as follows:
Galatoire's Bistro Creole Surf and Turf
- 4 6 oz. beef tenderloins
- 12 10-15 Louisiana shrimp
- 4 oz. jumbo lump crabmeat
- 4 oz. amber beer
- 4 oz. Worcestershire sauce
- ¼ lb. salted butter
- 1 T. chopped rosemary
- 2 T. minced garlic
- ¼ cup chopped green onions
- blackening seasoning
- salt and pepper
In a large sauté pan over medium heat, add ¼ cup of oil. Season beef with salt and pepper to taste and sear for 4 minutes on all sides. When finished, set aside and season shrimp with blackening seasoning and sauté for 2 minutes on each side. Add in rosemary and garlic for 30 seconds then deglaze the pan with the beer and Worcestershire sauce. Remove shrimp and allow the mixture to reduce by half. Lower to low heat and add cold butter in slowly, making sure to keep the mixture warm. Add in crabmeat and green onions to finish the sauce. Stack shrimp on top of the filet and pour sauce over for serving.
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