Jackpot BBQ Surf-N-Turf
Chef Jonathan Henderson from The Barn Prime at 1st Jackpot Casino Tunica
About this dish: I chose this BBQ take on a classic dish to highlight Memphis and the entire Midsouth region. This area is home to award-winning BBQ, and people travel from around the world just to get a taste.
My dish is a classic example of our desire to treat each guest to a unique and delicious dining experience. You are getting a one-of-a-kind meal that expresses our mid-south culture and our Delta roots.
Jackpot BBQ Surf-N-Turf ingredients:
- 8oz Filet (Cut into 2 medallions)
- U12 Shrimp (3)
- Cream Butter 2oz
- BBQ Spice 2oz
- Minced Garlic 2oz
Crab cake ingredients:
- Pasteurized Crabmeat 2lbs
- Salt, Pepper, (to taste)
- Flour 4oz
- Cornmeal 4oz
- Mayonnaise 6oz
- Olive oil 4oz
- Red Peppers 4oz
- Green peppers 4oz
- Onions 4oz
Spinach cream sauce ingredients:
- Spinach 8oz
- Heavy Cream 8oz
- Shallots 2oz
- Garlic Minced 2oz
- Salt, pepper (to taste)
Jackpot BBQ Surf-N-Turf directions:
- Season beef medallions and place on grill until desired temp.
- Season shrimp with cream butter, BBQ spice, minced garlic and sear in a sauté pan.
- Prepare cream spinach as follows:
a. Sear minced garlic, shallots and spinach in a sauté pan with cream butter over medium heat.
b. Add Heavy cream and reduce for 2 min.
c. Add salt and pepper to taste - Drizzle bottom plate with a demi sauce or sauce of choice.
- Place Spinach cream sauce on plate and layer with the 2 beef medallions
- Place Crab Cake beside steak medallions and cream spinach.
- Place the shrimp on top of the crab cake in a crisscross position.
- Garnish with rosemary stem and serve.
