Tuesday, July 27, 2010

Surf and Turf Extra

Years ago I had a recipe almost like this, and I loved it! Some weeks ago I came across that same old recipe and was so happy, so I made it the same day. Guess what....it wasn't as good anymore as I thought. In fact, it was one big disappointment.
But, but, but, a miracle happend, yeah well almost....
In a magazine I found a recipe that had the puree as described below plus the beef, and then I knew, this has to be IT!
And there it was, a mixture of two recipes and a little extra. The extra is, yes of course, the tequila.

I used a red chili pepper, including the seeds, so it has a kick, but you can discard the seeds if it's too much for your taste.

1 red chili pepper, chopped
1 red bell pepper, chopped
olive oil
1/3 cup cilantro, chopped
1 lime
about 7 oz raw large shrimps, peeled and cleaned
2 beef tenderloins
4 oz feta, cut in cubes

Use a mortar and pestle to make a puree of the chili and bell pepper, add some olive oil, the cilantro and the juice of half a lime. As you can see I didn't pureed it all, I like some chunks of the bell pepper in it.

The tenderloins got a rub with the Dinosaur Bar-B-Que Cajun Foreplay Spice Rub (yes I used it again, and I love it!!) and some olive oil. I grilled the meat on the stove, in a cast iron grillpan, but you can do this, of course, also on the grill. Grill them for 5 minutes, then wrap them in aluminium foil and let them rest while you prepare the rest.

In the meantime heat a wok and start heating the pepper puree. Keep the heat high and keep stirring! Add the shrimps, and keep stirring! Add a splash (don't be shy...) of tequila and the feta cheese.
This all should take no longer than 5 minutes.

Unwrap the meat (yeah, really, makes dinner taste much better...) and slice the meat. Serve it with the shrimps and some bread.

I can't describe how it tastes, but trust me, you're gonna luvvv this dish!!!

Last but certainly not the least, uncork a bottle of Shiraz Rosé to complete your meal!