Surf and Turf

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves8
  • DifficultyMedium
1 cup soy sauce
6 cloves garlic crushed
1 tbsp freshly grated ginger
¼ cup coriander chopped
4 spring onions, chopped
2 tbsp honey or brown sugar
1 tsp chili flakes
2 tsp white sesame seeds
½ cup sesame oil

For the surf and turf:

2kg beef fillet (centre cut)
1 kg calamari, whole
60 g butter
4 cloves garlic
1 tbsp freshly grated ginger plus 1 tsp extra
Salt and pepper
1/4 cup coriander, chopped
Juice and zest of 1 lemon
2 cups good quality beef stock
Garnish with coriander

1. For the marinade, whisk the marinade ingredients together in a bowl.

2. Stir in the sesame oil.

3. Using cocktail sticks pin the bottom of the meat to creating a round shape (quicker than to truss with a roasting string). If you have a nicely round cut you may not need to do this.

4. Place the meat in a freezer bag and pour the two thirds of marinade over it, gently rubbing the meat. Marinate in the fridge for at least 2 hours.

5. Preheat the oven to 180°C. Shake off the marinade juice from the meat and pat dry it gently. Rest it for 5 minutes to come to room temperature.

6. Heat a non-stick frying pan or flat griddle until hot and sear/seal it for 1½ minutes each side.

7. Place on a baking tray, drizzled with oil and roast for 5-8 minutes for medium-rare.

8. Remove, place on a board and cover with foil allowing to rest for 10 minutes. Keeping the juices in the pan.

9. Heat the butter over high heat in a large frying pan and sauté the garlic and ginger. Add the calamari and cook for 2 minutes until the legs curl up and cooked. Season with salt and pepper.

10. Remove from heat and stir in the coriander and squeeze of a lemon.

11. Remove calamari to plate and cover to keep warm.

12. To make a sauce, into the calamari pan –add the meat juices. Add the remaining marinade and cook for 8 minutes.

13. Pour in the stock and simmer until slightly reduced.

14. Grate in 1 teaspoon more ginger and strain though a sieve to serving jug.

15. Carve the fillet and arrange on a board, put the calamari on the board, garnish with coriander, serve with the gravy alongside.

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