Surf ’n’ turf,
the Sansei way

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This dish was prepared by Ivan Pahk of Sansei Seafood Restaurant & Sushi Bar on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Sansei-Style Surf 'n' Turf

8 3-ounce beef tenderloin medallions
1/4 cup red Hawaiian salt
4 tablespoons fresh-cracked black pepper
1 tablespoon vegetable oil
4 jumbo shrimp
4 tablespoons orange tobiko, for garnish
1/2 cup sliced chives, for garnish
>> Sauce:
3 cups shiitake mushrooms, diced
2 tablespoons vegetable oil
1/2 cup whipping cream
1 cup veal demi-glaze
2 tablespoons butter
>> Salad:
4 cups arugula
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice

To make sauce: In a pot over high heat, brown shiitake mushrooms in oil until caramelized, about 4 minutes. Add whipping cream and reduce by half; about 3 minutes. Add demi-glaze, turn heat to low and simmer about 4 minutes. Whisk in butter until smooth. Set aside.

Season beef on both sides with salt and pepper. In a hot sauté pan over high heat, sear meat 2 minutes per side. Remove from pan and let rest. Season shrimp with salt and pepper. Drain fat from pan, add oil and cook shrimp 3 minutes, until just opaque. Remove from pan and let rest.

To make the salad: Toss arugula with olive oil and lemon juice. Divide among 4 plates. Place 2 medallions of meat on each bed of arugula. Ladle 2 tablespoons of sauce over meat. Place shrimp on top. Garnish with tobiko and chive sticks.

Nutritional information unavailable.

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