Surf and Turf Rolls

www.biggreenegg.com

A creative combination of beef and shrimp roll-up into one fantastic dish.

PREP TIME

30 Minutes

EGG TEMP

210°F/98°C

COOK TIME

2-4 Hours

SERVINGS

4-8

Ingredients

Main

3 oz. (86 g) dried tomatoes
2 1/2 cups (600 ml) rocket (arugula)
Olive oil
1 clove of garlic, peeled and finely chopped
1 lb (0.5 kg) beef tenderloin
8 shrimp or prawns (size 8/12 count)
*Caul fat is a thin membrane which surrounds the internal organs of some animals. It has a lacy, semi-transparent appearance and is used to flavor dishes as well as wrap meats. If you do not have access to this you can secure the rolls with toothpicks.
7 oz. (200 g) pig caul, thoroughly washed*
Lime juice

Mayonnaise

Finely shredded zest of 1/2 lemon
1 passion fruit
1 3/4 oz. (50 g) olive oil
3 1/2 oz. (100 g) vegetable oil
2 egg yolks
2 tablespoons (30 ml) wholegrain mustard
1 dash white balsamic vinegar
1 tablespoon (15 ml) sour cream
Juice of 1/2 lemon

Corn on the cob

4 cobs in husks
Butter

Accessories

Cast Iron Cooking Grids

For perfect sear marks on your food, utilize the superior heat conductivity of the Cast Iron Cooking...

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convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Silicone Heat Resistant Grill Gloves

These grill gloves have Two-layer design. The first layer of silicone for moment heat & flame resist...

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Instructions

Step 1

Set the EGG for direct cooking at 210°F/98°C with a Cast Iron Grid.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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/176°C.

Step 7

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.

Step 8

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

Step 9

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

Instructions

Set the EGG for direct cooking at 210°F/98°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.
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.
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/176°C.
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.
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.

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