Surf & Turf Recipe
in: piquillo peppers, goat cheese, tempura shrimp; on: seared prime filet, crispy fried shallots, leeks, garlic aioli, sriracha
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Ingredients
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Stuffed Piquillo Peppers
Tempura Shrimp
Seared Prime Filet
Garlic Aioli
Crispy Fried Shallots
Sriracha
Leeks
Method
Stuffed Piquillo Peppers
- 1
Prepare the Filling
In a mixing bowl, combine goat cheese, chopped fresh parsley, olive oil, salt, and black pepper. Mix until smooth.
- 2
Stuff the Peppers
Using a small spoon, carefully stuff each piquillo pepper with the goat cheese mixture. Set aside.
Tempura Shrimp
- 3
Prepare the Tempura Batter
In a mixing bowl, combine tempura batter mix with cold water. Whisk until smooth.
- 4
Fry the Shrimp
Heat the vegetable oil in a deep pan. Dip each shrimp in the tempura batter then carefully place in hot oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Seared Prime Filet
- 5
Season the Filet
Season both sides of the filet mignon with salt and black pepper.
- 6
Garlic Aioli
- 7
Make the Aioli
In a small bowl, mix mayonnaise, minced garlic, lemon juice, and salt to taste. Adjust the seasoning as necessary.
Crispy Fried Shallots
- 8
Fry the Shallots
In a small pan, heat vegetable oil until hot. Add thinly sliced shallots and fry until golden brown. Remove and drain on paper towels.