Surf & Turf Pasta with Chef Ken Rigby
Chef Rigby shares his delicious Surf & Turf Pasta recipe that's new to the Clubhouse Bistro menu this year, and so far it's received remarkable reviews! Follow along as he explains the simple steps to make this Clubhouse favourite, then give it a try at home. Let us know what you think, and you can always come try it at the Clubhouse first before making it at home; the bistro is open daily from 11:00am - 8:00pm. You can make reservations for inside dining by clicking here (reservations required for dinner), and the patio overlooking the 18th green is first come, first served - but you are welcome to call ahead to inquire about availability; 1-705-375-2196.
Ingredients (per plate):
4 ounces of beef tenderloin
5 pieces of 16/20 shrimp
Bell pepper, mushroom and garlic
2 ounces of demi-glace
1/4 ounce of red wine
1 tablespoon of green peppercorns
Shell pasta
Directions:
Dice up 4 ounces of beef tenderloin into one inch cubes to go with 5 pieces of 16/20 shrimp. Place into a hot pan with two tablespoons of vegetable oil and cook until beef tenderloin is golden brown.
While the beef and shrimp are cooking, cut the bell pepper, mushrooms and grate or chop the garlic, and then add to the pan.
Next begin cooking the shell pasta (once it is ready, add a pinch of salt and pepper).
Using the same Surf & Turf pan, add green peppercorn sauce (2 ounces of demi glaze, 1/4 ounce of red wine and 1 tablespoon of green peppercorns).
Next add 4-5 ounces of 35% cream and simmer until desired thickness.
Mix the pasta in the Surf & Turf pan, and then place it all in a bowl. If desired, top with parmesan cheese and green onion.
At the Club we serve the Surf & Turf Pasta with garlic bread. Garlic bread is served on a grilled baguette lathered with garlic butter.
