Surf e manto erboso con cunei di patate e insalata di Cesare

Name: Surf e manto erboso con cunei di patate e insalata di Cesare
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 15 g Tomato ketchup; 125 g soft butter; 7-10 Tbsp a few squirts of Tabasco; 1/4-1/2 Tsp Chili Flakes; 7-10 Tbsp Salt; 1 kg Potatoes; 5 TABLESPOONS Olive oil; 1-2 TEASPOONS Sweet peppers; 16 Tiger Prawns (without head, with shell; approx. 30 g each); 600 g Fillet of beef; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 7-10 Tbsp a few squirts of lemon juice; 2 small Roman salad hearts; 50 g Kalamata olives without stone; 15 g Parmesan cheese; 100 ml Salad cream; 7-10 Tbsp possibly some stems of coriander; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

15 g Tomato ketchup
125 g soft butter
7-10 Tbsp a few squirts of Tabasco
1/4-1/2 Tsp Chili Flakes
7-10 Tbsp Salt
1 kg Potatoes
5 TABLESPOONS Olive oil
1-2 TEASPOONS Sweet peppers
16 Tiger Prawns (without head, with shell; approx. 30 g each)
600 g Fillet of beef
7-10 Tbsp Pepper
4 TABLESPOONS Oil
7-10 Tbsp a few squirts of lemon juice
2 small Roman salad hearts
50 g Kalamata olives without stone
15 g Parmesan cheese
100 ml Salad cream
7-10 Tbsp possibly some stems of coriander
7-10 Tbsp Cling film

Directions

1
For the Creole butter, place ketchup and butter in a mixing bowl and whisk until creamy. Season to taste with Tabasco, chilli flakes and salt. Put the butter mixture on a piece of foil and roll it up into a roll.
2
Place in the freezer for about 30 minutes.
3
In the meantime, wash the potatoes very thoroughly, dab dry and cut into slices. Put them into a large bowl. Mix with olive oil, 1 teaspoon salt and paprika and stir well. Place on a baking tray, leaving a little space for the steaks.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes. After half of the baking time, turn carefully. Remove butter from the freezer and place in the refrigerator.
5
Peel the prawns and remove the intestines. Wash shrimps and pat dry. Dab meat dry, cut into 4 equally sized pieces, season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 5-7 minutes, turning it over.
6
Remove and add to the potatoes 5-6 minutes before the end of the cooking time. Take the baking tray out of the oven, keep the potatoes warm and let the meat rest for about 5 minutes. Clean the pan, heat 2 tbsp. oil in it again.
7
Fry the prawns for 2-3 minutes, turning them over. Season with salt and pepper. Sprinkle with lemon juice.
8
Wash the salad, dab dry and cut into pieces. Drain the olives and cut into rings. Grate parmesan finely and stir into the salad cream. Mix salad, olives and salad cream and arrange in bowls.
9
Cut 4 slices from the butter (keep the remaining butter well sealed in the refrigerator or freezer). Arrange potatoes, meat and 4 prawns on plates. Place a slice of butter on each piece of meat.
10
Garnish with coriander as desired. Add salad.