Surf & Turf Recipe – Chefs Delight Recipe of the Week by Ashnil Mara Camp’s Chef Bernard Mayoli
Surf & Turf Recipe (Beef Tenderloin & Calamari) With Premium Mixed Vegetables Panache & Butternut Squash by Ashnil Mara Camp
This week’s try it at home Chef Delight Surf & Turf (Beef Tenderloin & Calamari) With Premium Mixed Vegetables Panache & Butternut Squash Recipe is brought to you by Chef Bernard Mayoli and sponsored by Chefs Delight Awards
INGREDIENTS
GRILLED TENDERLOIN
- 2 tbsp. extra-virgin olive oil
- 170 grams of beef tenderloin
- Salt
- Freshly ground black pepper
- 4 tbsp of Butter
- 1 tbsp of roughly chopped rosemary
CREAMY GARLIC CARAMARI
- 3 tablespoons unsalted butter, divided
- 100g squid cleaned
- 1 tablespoons of minced garlic
- ¼ cup dry white wine
- ½ cup fish stock
- ¾ cup heavy cream
- ¼ cup fresh shredded parmesan cheese
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped
VEGETABLE PANACHE
- Broccoli
- Carrot
- Red capsicum
- Baby corn and Sugar snap-peas
- Butter
- White onions
- Salt and pepper
METHOD OF PREPARATION
GRILLED TENDERLOIN
STEP 1:
Pat Beef tenderloin with dry cloth
STEP 2:
Oil the tenderloin with one tablespoon of olive oil, and rub both sides with salt and pepper
STEP 3:
In a grill, sear each side of the steak for 5-6 minutes
STEP 4:
Transfer the steak into a skillet of the remaining olive oil and butter, add the rosemary herbs and baste to achieve the desired doneness of the steak.
CREAMY GARLIC CARAMARI
STEP 1:
In the same skillet of steak, add butter, calamari and season with salt and pepper. Cook for 2 minutes, remove from the skillet and keep it aside
STEP 2:
Add the remaining butter, and garlic and sauté fragrant
STEP 3:
Pour in the wine to deglaze, then the broth and allow it to reduce while scrapping any bits off the bottom of the pan
STEP 4:
Reduce heat to low, add cream, squid and simmer stirring occasionally.
STEP5:
Sprinkle with dried parsley
VEGETABLE PANACHE
STEP 1:
Steam carrots, Broccoli, snap peas and baby corn
STEP 2:
In a skillet, add butter, sweat chopped and onions, garlic, add red peppers, and cook for 2 minutes.
STEP 3:
Add the steamed vegetables and Sautee. Add salt and pepper to taste.
Enjoy!!
MEET ASHNIL MARA CAMP’S CHEF BERNARD MAYOLI
Chef Bernard Mayoli is a vibrant chef with 15 years of experience in the Hospitality Industry. I have a demonstrated history of working for luxurious resorts and hotels. These include; Intercontinental hotel Group, Nairobi Safari park hotel & Casino, Nairobi Amarula Lodges in Wau south Sudan and Pemba, Mozambique, SLS South Beach Bazaar in Miami USA and Country Club of Little Rock in Arkansas, USA.
I have a professional training background from Kenya Utalii College and international industrial attachment (exposure) at the Bazaar in Miami under Michelin star Chef, José Andrés.
I take pride in my art, Food Creation, Fine Dining and Customer Satisfaction.
I am currently working as a Head Chef at Ashnil Hotels Ltd based in the Maasai Mara.
Chef Bernard Mayoli
Culinary Chef
A Chefs Delight Awards Nominated Chef
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