Cooking

Surf And Turf – Rib Eye Steak @ Garden Court

  Garden Court at the Tanoa International Hotel boasts a classic outdoor experience. The new Garden Court offers à la carte brunch, which highlights the unique and indigenous elements of
06 Nov 2016 15:54
Surf And Turf – Rib Eye Steak @ Garden Court
Surf and Turf Rib Eye steak. Photo: WAISEA NASOKIA

 

Garden Court at the Tanoa International Hotel boasts a classic outdoor experience.

The new Garden Court offers à la carte brunch, which highlights the unique and indigenous elements of Fiji with a locally sourced menu, live entertainment, urban chic cocktails and sparkling wines.

Executive chef Kelevi Lalawailevu said their biggest buffet can be hosted at this restaurant.

He said: “At TIH, we can cater for at least 100 people for lunch and dinner.”

 

Surf and Turf- Rib eye Steak, Watercress salad, Jacket potato,  beetroot butter and garlic confit, drizzled with sauce

 

method

De-vein the tiger prawns, blanch for 2 minutes, and reserve meat.

Season the steak with salt and freshly ground black pepper.

Heat a frying pan until hot, add a little of the butter and the oil and fry the steak on each side for 2 to 3 minutes (for medium), basting with the butter as it cooks.

Remove the pan from the heat and set aside to rest for 2 to 3 minutes, turn the meat over and rest for a further 7 to 8 minutes.

Heat some of the butter in a second pan and warm the prawn’s meat through, basting with the pan juices.

Season with salt, freshly ground black pepper and lemon juice.

In a clean bowl toss the watercress with lemon juice/vinaigrette dressings.

For the sauce: melt the butter in a saucepan and fry the shallot for 2 to 3 minutes, or until just softened.

Add the wine and cook until the volume of the liquid has reduced by half.

Add the cream and reduce by half again. Stir in the grain mustard, tomatoes, chives and leave it warm Season to taste with salt and freshly ground black pepper.

Season the jacket potatoes well, wrap with aluminum tin foil and bake for 25 minutes at 180 degrees. Sour cream to be topped on the baked potatoes.

To serve, place the fillet steak alongside, placing the deep fried calamari and sautéed prawns. Jacket potatoes topped with cream and finally, add some watercress, garlic confit and drizzle over the sauce.

 

Writer’s suggestion:

Barman Etuate Nacamavuto recommends that the Tanoa Thunder cocktail can go really well on a sunny day.

 

 

 

Edited by Naisa Koroi

Feedback:  waisean@fijisun.com.fj

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