Surf and Turf Rolls

When you marry surf and turf, you create a meal that people will gather together for again and again! We love this recipe for Surf and Turf rolls cooked on the Big Green Egg.

Ingredients

1 lb (450 g) beef tenderloin
8 shrimp or prawns (size 8/12 count)
1 clove of garlic, peeled and finely chopped
Olive oil
2 1⁄2 cups (40 g) rocket (arugula)
3 oz (85 g) dried tomatoes
7 oz (200 g) pig caul, thoroughly washed*
Lime juice

Instructions

Set Big Green Egg for direct cooking (without convEGGtor) at 210°F/100°C with a Cast Iron Grid.

Cut the beef tenderloin into four equal portions. Wrap each piece of meat in plastic wrap and flatten with the underside of a frying pan.

Peel the prawns, remove the intestine and rinse with water. In a bowl, coat the prawns with some olive oil, plus the garlic and salt and pepper to taste. Wash the rocket and slice the tomatoes.

Remove the meat from the wrap and distribute the rocket and tomato slices over the meat. Place 2 prawns in the center of each piece of meat, roll up tightly and wrap in a piece of pork caul or secure with toothpicks. Put the rolls on the cooking grid, close the lid and cook for 20 minutes.

Remove the rolls from the grid and cover with foil. Using a Pit Mitt or barbecue mitt, carefully add the convEGGtor and replace the Cast Iron Grid; heat the EGG to 350°F/177°C.

Take the cobs and the rolls off the EGG. Remove the husk and silk and spread the cobs immediately with butter.

Cut the rolls into slices and drizzle with lime juice. Divide across the plates and serve with the mayonnaise and a delicious rocket salad.

For the Corn Ingredients

4 Cobs in Husks
Butter

For the Corn Instructions

Keeping the husks intact, snip the silks from the top of the corn and moisten the cobs in water. Place the cobs on the grid and grill for about 35 minutes, turning regularly until the husk has blackened evenly. For the final 5 minutes of the preparation time add the rolls and cook until nice and brown.

Mayonnaise Ingredients

Finely shredded zest of 1⁄2 lemon
2 egg yolks
2 tbsp (30 ml) wholegrain mustard
1 dash white balsamic vinegar
3.5 oz (100 ml) vegetable oil
1.75 oz (50 ml) olive oil
1 passion fruit
1 tablespoon sour cream
Juice of 1⁄2 lemon

Mayonnaise Instructions

Prepare the mayonnaise by blending together the egg yolks, mustard, lemon zest and balsamic vinegar. Stirring all the time, pour in the vegetable oil and olive oil, one drop at a time and then in a small trickle, to create a creamy mayonnaise. Cut the passion fruit in half, scoop out the flesh and mix with the sour cream. Add to the mayonnaise along with the lemon juice and salt and pepper to taste.

Recipe and photo from Big Green Egg and courtesy of Mike Susser. You can read more about Mike in Big Green Egg’s Lifestyle Magazine.