The black tiger prawns of the species Penaeus monodon provide a deliberate contrast. Their firm flesh, slightly sweet and nutty flavor, and size make them ideal for short, hot cooking methods. Whether pan-fried or grilled, they develop a delicious roasted aroma without losing their succulent texture. This is precisely the strength of this surf and turf set: both components are high-quality, precisely cut, and portioned for simultaneous, stress-free preparation.

Weighing in at 900 grams, this set is perfect for two people who value quality, origin, and a clear culinary approach. Whether as a special dinner, for a relaxed BBQ, or as a gift for steak lovers – this surf and turf represents honest enjoyment without excess, based on high-quality ingredients and meticulous craftsmanship.

Advantages & Features

• Origin of beef: Pasture-raised heifer from the Pomerania region, raised under temperate climatic conditions.
• Cutting: Beef fillet from the loin muscle, particularly fine-grained and tender.
• Weight & Portioning: Two individual steaks, each weighing approximately 200g, ideal for two people.
• Seafood type: Black tiger prawns (Penaeus monodon) with firm flesh and a slightly sweet taste.
• How supplied: Fillet freshly portioned & neatly trimmed, prawns prepared ready for cooking & deep-frozen.
• Special features A classic surf and turf combination with a balanced aroma and texture.

Description of taste & preparation

The Pomeranian beef tenderloin reveals its quality even when raw. The surface is fine, the marbling subtle, and the meat a light, even color. During cooking, it develops a buttery tenderness that requires no overpowering roasted flavors, allowing for precise seasoning. This very restraint makes the tenderloin the ideal partner for the more intensely flavored black tiger prawns. Before cooking, the meat should be brought to room temperature and seasoned only with salt. Nothing more is needed to bring out its natural flavor.

For pan-frying, a very hot pan with clarified butter or a neutral oil is recommended. Sear the fillet briefly on all sides until an even crust forms. Then, finish cooking it in the oven at a moderate temperature until it reaches the desired internal temperature. Medium-rare, at approximately 52 to 54 degrees Celsius, retains the juiciness and highlights the delicate texture. After cooking, the meat should rest to allow the juices to redistribute evenly.

Alternatively, the reverse sear method is a good option, especially for thicker fillets. Here, the meat is first gently cooked in the oven and only seared at the end. Sous-vide cooking is also a reliable method for achieving a precise level of doneness. In all cases, the fillet remains tender, juicy, and with a clean, crisp flavor.

Black tiger prawns require a different approach. They prefer high heat and short cooking times. In a heavy pan or on the grill, one to two minutes per side is usually sufficient until the meat turns translucent pink. A simple marinade of olive oil, garlic, and lemon zest enhances their natural sweetness without overpowering it. It's important not to overcook the prawns, as they will otherwise lose their juices and become tough.

Served, the surf and turf set truly shines. The tender fillet meets the briny character of the prawns, accompanied by classic sides such as roasted potatoes, green asparagus, or a fresh romaine lettuce. A light herb butter for the meat and a lemon butter for the prawns are all it takes to complete the dish. The result is a balanced, elegant main course that impresses with its quality, not with excessiveness.

Try now

If you appreciate steakhouse cuisine in its purest, highest-quality form, this surf and turf set is the perfect choice. Two excellent products, thoughtfully combined and precisely portioned, invite you to a special meal that will impress without compromise. Ideal for mindful enjoyment as a couple.

Your questions about the product and our answers!

What is the exact composition of the set and how many people does it serve?

The Surf and Turf Set consists of two heifer fillet steaks, each weighing approximately 200 grams, and 500 grams of black tiger prawns. This results in a total of around 900 grams, intentionally designed for two people. The portion size is based on a complete main course, where meat and seafood are given equal weight. The fillet provides the tender, mild base, while the prawns add texture and a maritime touch. Combined with a suitable side dish, the set is easily sufficient for a complete meal without seeming oversized or producing leftovers.

From which region does the heifer fillet come, and what is its texture and taste like?

The beef tenderloin comes from heifers in the Pomerania region. Heifers are female cattle that have not yet calved and are known for their particularly tender, well-balanced meat. Thanks to the temperate climate and gentle rearing, the animals develop fine muscle fibers and a mild, clean flavor. The tenderloin is accordingly fine-grained, very tender, and free of coarse tendons. Its flavor is subtly buttery without being overpowering, making it ideal for precise preparation and classic seasoning.

What core temperature do you recommend for medium-rare filet mignon?

For a medium-rare beef tenderloin, an internal temperature between 52 and 54 degrees Celsius is recommended. Within this range, the meat remains particularly juicy, the texture tender, and the natural flavor clearly recognizable. It is important to let the tenderloin rest for a few minutes after searing or cooking so that the juices can redistribute evenly. The temperature will rise slightly during this time. For a very even result, the tenderloin can also be prepared gently and seared just before serving.