Eric Ripert's Surf and Turf
Recipe from Food & Wine

This luxe surf and turf features escolar, a deliciously fatty fish, and extravagantly marbled Kobe or wagyu beef.


Eric Ripert's Surf and Turf
Michael Turek

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Servings: 4
Prep Time: 1 hr 15 mins
Total Time: 1 hr 15 mins
Related Categories: Beef, Beef Tenderloin, Fish and Seafood, Other Fish and Seafood
 
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Ingredients
PESTO
  • 1  cup
    packed basil leaves
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  • 1/2  cup
    extra-virgin olive oil
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  • 1/4  cup
    oil-packed sun-dried tomatoes, drained and coarsely chopped
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  • 1/4  cup
    pine nuts
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  • 1 
    garlic clove, coarsely chopped
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  • 2  tablespoons
    freshly grated Parmigiano-Reggiano cheese
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  • 2  tablespoons
    freshly grated pecorino cheese
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  •  
    Salt and freshly ground pepper
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ANCHOVY BUTTER SAUCE
  • 2  tablespoons
    unsalted butter, softened
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  • 1  tablespoon
    anchovy paste
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  • 1  cup
    veal demiglace
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  • 2  teaspoons
    herbes de Provence
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  • 1  tablespoon
    red wine vinegar
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  •  
    Salt and freshly ground pepper
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ESCOLAR, BEEF AND SEA BANS
  •  
    Vegetable oil
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  • 4 
    3-ounce escolar (sometimes called white tuna) steaks, each about 1 inch thick
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  •  
    Salt and freshly ground pepper
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  • 4 
    2-ounce pieces of Kobe or wagyu beef tenderloin, about 1 inch thick
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  • 1  teaspoon
    herbes de Provence
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  • 1/4  pound
    sea beans (see Note)
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  • 2  teaspoons
    extra-virgin olive oil
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  • 1  teaspoon
    fresh lemon juice
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Directions
1.
MAKE THE PESTO: In a food processor, combine the basil with the oil, tomatoes, nuts, and garlic and process to a paste. Stir in the cheeses and season with salt and pepper.
2.
MAKE THE ANCHOVY BUTTER SAUCE: In a bowl, blend the butter with the anchovy paste and refrigerate. In a small saucepan, boil the demiglace with the herbes de Provence until reduced to 1 cup, 3 minutes. Strain the sauce into a clean saucepan and stir in the vinegar. Bring the sauce to a simmer. Off the heat, whisk in the anchovy butter, 1 tablespoon at a time. Season with salt and pepper, cover and keep warm.
3.
PREPARE THE ESCOLAR, BEEF, AND SEA BEANS: Light a grill or heat a grill pan. Oil the fish, season with salt and pepper, and grill over high heat until browned on the outside and rare within, 1 minute per side.
4.
Season the beef with salt and pepper and sprinkle with the herbes de Provence. Heat a skillet. (If not using Kobe or wagyu beef, heat 2 teaspoons of vegetable oil until shimmering.) Add the meat and cook over high heat until browned outside and medium-rare within, 2 minutes per side.
5.
In a bowl, toss the sea beans with the olive oil and lemon juice; season with pepper.
6.
Place dots of pesto on each plate and top with rounds of fried Asian eggplant. Arrange the fish and beef on the plates and garnish with the sea beans. Spoon the anchovy butter sauce over the beef and serve.

NOTE
Sea beans are intensely salty sea vegetables. They are available at specialty-food markets or from sidwainer.com.
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