How do you pimp up fillet steak? You serve it with tender shrimps and an opulent sauce. Surf and turf at its finest.
Surf: Season shrimps with salt and olive oil and grill for 10 minutes in 230°C.
Turf: Simultaneously fry the fillet steaks in a hot pan for a couple of minutes each side. For extra taste, add fresh chili and garlic to the frying fat (I used coconut oil in the beginning and added butter later on). Season the meat with salt and black pepper. Keep warm in the oven (70°C).
Sauce Choron: Bring 1 dl white wine, 2 tbsp white aceto balsamico, 1 chopped shallot, tarragon, salt and pepper to a boil. Reduce until half the liquid remains. Strain into a clean dish, add 1 tbsp tomato purée and continue cooking over a Bain Marie. Add 3 egg yolks and gradually whisk in 150 g (!) melted butter. Continue whisking over the Bain Marie until the consistence is thickish.
Mandatory veggies: Bake trusses of cherry tomatoes for 45 minutes in 145ºC. Serve lukewarm. This is the step you’d actually want to start with.
I served this dish as the main course at our Wedding Anniversary Dinner.