Northwest Surf and Turf

Prawns and tenderloin are unequivocally two of my favourite foods to enjoy. Not something that I would often purchase from the store, getting to enjoy our ocean catch and forest harvest all in one meal is a special treat.

 

Ingredients

Two whitetail tenderloin

Six bacon slices

Roughly chopped fresh herbs (rosemary, oregano, parsley)

Brown sugar

Salt and pepper

Butter

Six prawns

How To Make Northwest Surf And Turf

Preheat oven to 300 degrees Fahrenheit. Par cook the bacon slices (for roughly 10 minutes) and set to the side.

 

Take two whitetail tenderloins and trim the ends so both pieces of meat are equal in size – these little trims ends can be fried in the pan while you sear the main pieces (just be sure to remove them before the pan goes into the oven.) Press herbs into the meat and season with salt and pepper. In a cast iron pan, melt the butter over medium high heat. Sear both sides of the tenderloin and remove from the pan. Wrap the tenderloin in bacon, sprinkle with a little bit of brown sugar, and place back into the pan. Put into the oven and cook until an internal temperature of 140 degrees Fahrenheit is reached.

 

While the tenderloin is cooking in the oven, bring a pot of salted water to a boil. Cook the prawns for 30 seconds and remove from the water. After removing the tenderloin from the oven, let rest for five minutes before topping with prawns and serving.