Surf & Turf Cone with Tarragon Sauce


- 1/2 ea Turmeric Yellow SushiParty Soy Wrapper
- 1 oz Minced shallot
- 4 ea Black peppercorm
- 1/2 oz White wine
- Tarragon vinegar
- 4 oz Unsalted butter
- 1/2 tbsp Tarragon, minced
- 1 pinch Salt and pepper
1 oz Beef filet mignon
2 ea Shrimp (g/h) 21-25 ct.
1 1/2 ea Asparagus, tips blanched

For Sauce

  1. In a small sauce pot, sweat shallots in 1/2 oz of butter.
  2. Add peppercorns, wine and tarragon vinegar, reduce by 80%, strain.
  3. Place back into sauce pot and over a small to medium heat, slowly add butter, stirring to incorporate.
  4. Stir in minced tarragon and season with salt and pepper to taste

For Steak

  1. Season steak with salt and pepper on both sides.
  2. Grill for 2 minutes on each side or until medium rare.
  3. Allow to cool and slice thin on a bias.

For Shrimp

  1. Season with salt and pepper.
  2. Grill for 2 minutes on each side or until fully cooked.

To Build

  1. Cut Turmeric Yellow SushiParty Soy Wrapper in half lengthwise to form an approximately 7 inch by 4 inch rectangle.
  2. Roll cut wrapper into a cone shape by bringing the bottom corner to the top center and rolling until the cone shape is achieved.
  3. Place steak, shrimp and asparagus in the cone and top with Tarragon Sauce.