This was a request from work this week was surf and turf.  The rest was up to me to figure out how to make the surf and turf and with what proteins to use.  I choose filet because everyone loves it and its easy but expensive for sure.  The surf I choose flounder because it looked great and I haven't used it in a while.  I choose to sous vide both the meat and the fish although I think I would change the fish to just searing in a pan or even grilling next time.  I just don't think that flounder has the depth of flavor and fat content to stand up to the sous vide in my opinion 


Pea Sauce

1 cup of english peas

1/2  can of coconut milk

3 sprigs of mint leaves

Salt to taste


Black Garlic aioli

2 egg yolks

2 bulbs of black garlic

1 tbsp of whole grain mustard

1/3 cup of oil

Salt and pepper to taste



4 5 oz steaks

3 tbsp of almond miso sauce (recipe below)


1 lb of flounder cut into 4 pieces

2 tbsp of butter

1 tbsp of ginger


Smoked rutabaga puree

2 medium sized rutabaga peeled and large diced

2 tbsp of butter


1 head of bok choy cut in 1 inch pieces

2 tbsp of gochujang (Korean fermented red pepper paste)

1/3 cup of water

1 tsp of butter

Salt to taste


Almond Butter Miso

2 tbsp almond butter

3 tbsp of blond miso

1 tbsp of sambal

1/4 cup of water


Salmon roe to garnish


For the English pea sauce,

Place a small pot of salted water on the stove and bring to a boil.  Place the english peas in the water to blanch for about 1 and 1/2 minutes or until the peas are tender.  Strain out and place in an ice bath to stop the cooking process.  Then place them in a blend with coconut milk and mint.  Puree until bright green and smooth.  Season with salt, strain the sauce and set aside.


For the Rutabaga puree,

Set up a stove top smoker with cherry and hickory chips.  Place the diced rutabagas in the smoker, cover and turn on the heat.  Smoke for 3 minutes and then turn off the heat.  Allow the rutabagas to stay in the smoker for the next 20-30 minutes to allow them cool to room temperature and soak up in extra smoke.  Then place the rutabagas in a pot of water with salt and boil until tender.  Strain off the rutabagas once they are cook through and place them in a food processor.  Process until smooth with a little butter and season with salt and pepper.  Keep warm and set aside.


For the Beef

Make the almond miso paste by adding all the ingredients together in a bowl and mixing well.  Then place the tenderloin into the cryovac bags.  Place 3 tbsp almond miso paste into the bag.  Seal the bag air tight and place in a water bath set at 137 degrees.  Cook for approximately 30 minutes.  Then take out and set aside to finish later.


For the Black garlic aioli,

Place egg yolks, black garlic, and mustard into a food processor.  Puree until smooth and then slowly drizzle in the oil until you get a smooth aioli.  Season with salt and if the aioli is too thick you thin it out with a little water.   Set aside


For the Bok choy,

Take the bok choy, gochujang paste, water, and butter and place in a small pot.  Bring to a simmer and cover with a lid.  Cook for 7 minutes or until the bok choy is tender.  Season with salt and keep warm.


For the Flounder,

Place the flounder in a cryovac  bag with butter and ginger.  Seal air tight and place in the same water for 9 minutes.  Then take out and season with salt.  You can sear the fish in a pan for 1 minute for a little contrast in texture which is what I did but you don't have to.  Again the fish turn out good but I think that I would cook the fish the whole way through in a pan and skip this step of sous vide with this particular flounder.  Another fish like bass, cod, or even salmon with a lot more oil holds up a little better.


To finish

Take the meat out of the bag and season with salt.  Place the steaks in a hot saute pan with a tbsp of oil. Sear for 1 minute on each side and then place on your cutting board.  Place a spoonful of rutabaga puree on to the plate.  Add your black garlic aioli around the puree. Then slice the beef and place on top of the rutabaga puree.  Then on the other side of the plate add your gochujang bok choy.  Place your flounder on top.  Then spoon the english pea sauce on top of the fish.  Finish the dish with a little salmon roe on top of the flounder.  Serve and enjoy!

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