Recipes

Surf and Turf with Sake-Ginger Sabayon

:25 min

:55 min

Serves 6 to 8

3 lb beef tenderloin roast

1 tsp each salt and freshly ground pepper

1 tbsp Longo’s 100% Pure Canola Oil

2 pkgs (500g each) fully cooked King Crab Legs and Claws, thawed and split lengthwise

Sake-Ginger Sabayon

2 cups dry sake

1/4 cup fresh lime juice

2 tbsp finely grated fresh ginger

4 Longo’s Enriched Coop Egg Yolks

1 tsp granulated sugar

1/4 cup Longo’s 100% Pure Canola Oil

1/4 tsp salt

Pinch pepper

Sake-Ginger Sabayon

•Place egg yolks and sugar in stainless steel bowl. In thin stream, gradually whisk in hot mixture. Place bowl over pot of simmering (not boiling) water. Cook for about 3 minutes, whisking often, or until mixture is very thick. Remove from heat.
•In a thin stream, gradually whisk oil into egg yolk mixture. Add salt and pepper, set aside. (Make-ahead - Sabayon can be covered with plastic wrap and refrigerated for up to 6 hours. Bring to room temperature before continuing.)
•Rub tenderloin with salt and pepper. Heat oil in large cast iron or ovenproof skillet set over medium-high heat. Sear tenderloin on all sides. Transfer to preheated 500°F oven. Cook for 10 minutes.
•Turn tenderloin over. Cook for about 15 minutes or until meat thermometer registers 140°F for medium-rare or desired doneness. Remove to cutting board. Tent with foil.
•Place crab legs on rimmed baking sheet and spread about 1 tbsp of sabayon over each. Broil about 5 inches from heat for about 3 minutes or until sabayon is golden and crab meat is warmed through.
•Slice tenderloin. Serve with extra sabayon and crab legs.

Per serving: 520 calories