Surf & Turf

surf and turf

Recipe for Surf & Turf (Smoked Salmon and Citrus Glazed Filet of Beef Carpaccio with Boursin Cheese, Crabmeat and a Balsamic Reduction) by Chef Shane Sutton, Chef de Cuisine Le Guignol Honolulu, HI for the Boursin Cheese Company's "Chef of the Year" Contest November 2001

Recipe By: Shane Sutton, Chef de Cuisine Le Guignol Honolulu, HI
  • PrepN/A |
  • TotalN/A |
  • Serves4 appetizer servings

Ingredients

    • 3/4 cup balsamic vinegar
    • 1 package (5.2 oz.) Boursin Garlic and Fine Herbs Cheese
    • 1 package (5.2 oz.) Boursin Pepper Cheese
    • 1 can (6 oz.) crab meat, drained
    • 2 tsp finely chopped scallions
    • 1 tbsp Thyme leaves
    • 1/4 cup orange juice
    • 2 tbsp apple cider vinegar
    • 2 tsp Dijon mustard
    • 1/4 tsp salt
    • 1/8 tsp pepper
    • 1/4 cup Canola oil
    • 4-6 oz beef tenderloin, thinly sliced
    • 6-8 thin slices cold smoke salmon, pounded
    • Balsamic Reduction
    • 3/4 cup balsamic vinegar

Instructions

In small saucepan, bring balsamic vinegar to a boil; reduce heat and let simmer 5-10 minutes or until vinegar has reduced and sauce is syrupy and coats back of spoon. Set aside. In small bowl, combine Boursin Garlic & Fine Herbs Cheese, crab meat and scallions. Cover and refrigerate.

In small bowl, whisk together orange juice, vinegar, mustard, salt and pepper. Gradually whisk in oil to form citrus vinaigrette.

Pound each slice of beef between two sheets of plastic wrap until very thin; be careful not to tear meat. (Tip: Using the bottom of a shot glass to pound the meat is easy and is less likely to tear the meat.) Brush beef with 2 tablespoons of the citrus vinaigrette, reserving additional dressing for side salad. Cover beef with plastic wrap and chill in refrigerator for 15 minutes.

Surf:
Using a 1 1/2-inch diameter, 1-inch deep cookie cutter as a mold, lightly press salmon slice into mold, making sure it is entirely covered. Try to lay salmon so that the center is in the bottom of the mold and the end pieces hang over the top of the mold. Fill with 2 level tablespoons of the Boursin and crab mixture. Fold in the salmon hanging over the mold edge to cover the cheese mixture; push down gently to pack the filling. Turn mold over and lightly tap to removed the filled salmon round from the mold. Repeat with remaining salmon slices and Boursin crab mixture.

Turf:
Repeat the process of filling as above using the beef slices and 2 level tablespoons of Boursin Pepper Cheese in each.

Side Salad:
2 cups baby greens, washed
1/4 cup julienne carrots
1/4 cup chopped pecans
4 tbsp. Boursin Garlic & Fine Herbs Cheese, crumbled

Toss chopped pecans into preheated, high heat skillet for 2 minutes. Remove. Toss pecans with baby greens, carrots and crumbled Boursin Cheese. Dress with citrus vinaigrette.

To serve, drizzle balsamic reduction and citrus vinaigrette beside each other on serving plate. Place salmon round on balsamic reduction and beef round on citrus vinaigrette. Garnish beef with fresh sprig of thyme and salmon with fresh sprig of dill. Serve with side salad.

Copyright 2001 Boursin Cheese

Additional Notes

optional garnish: 4 fresh sprigs of thyme, 4 fresh sprigs of dill
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