Head chef Toby Oliver Refroy,
The Weighbridge Inn, Longfords,
Minchinhampton
01453 832520
New chef columnist Toby Oliver Refroy cooks up a his Surf and Turf pie
Recipe for four people
Make wild mushroom pate by coarsely chopping a kilo of wild mushrooms and on a low heat gently saute them off adding 250g of unsalted butter with six diced cloves of garlic and 30g of tarragon and dill with two banana shallots, once again finely chopped. Cook until soft then put to one side, let it cool then season to taste and then pulse in a food processor. Then leave over night in a mould to set.
Make fresh Thermador sauce from six shallots a roux, 500ml of white wine and 500ml of a good fish stock. To cook the fillet of beef, sear off 6oz fillet steak, put to one side to rest. Now boil a fresh 2Ib lobster for five minutes and then put into iced water to stop the cooking process. Now remove the tail and claw from the shell. Make a stock from the lobster shells. Take all meat and mix with thermidor sauce. Add four butterflied King Prawns to the mix as well as the tail and the claw.
Slice the fillet arrange in layers on one side of your dish the beef and pate and in the other side add your lobster and king prawn mix. Then add a gratin made of 150g of Gruyere cheese and the same of Panko breadcrumbs to the top of the lobster mix.
Top the beef side with a short crust pastry. To serve put the lobster tail (in its shell for presentation) on to the top of the gratin, lobster side.
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