Litchfield Beach & Golf Video Center
Today, we will be doing a Land and Sea Duo. We have a 7oz beef tenderloin and Sea Scallops. Along with our Land and Sea combo we will be doing a Summer Vegetable Risotto.
We basically sear the beef tenderloin off on each side for about 2 minutes to get a nice crust to lock in the natural juices inside the tenderloin. Next we will place that pan in the oven to finish off the cooking we will cook it about mid-rare.
We use a dry pack scallop which means that there is no water or preservatives added to the scallops. We get them in fresh daily and they have a very nice sweet flavor to them. Just a pure natural scallop. We will go ahead and finish them in the oven as well.
I roasted off some vegetables ahead of time with some summer leeks, little bit of carrots, little bit of asparagus and red onion.
I roasted off the vegetables ahead of time before we put them in the risotto to bring out the natural flavor in the vegetable. Then we basically sauté our risotto in a sauté pan with a little bit of chicken stock and let that reduce down. Then we add fresh grated parmesan cheese. Pull our risotto off as well since it is nice and hot.
The demi-glaze is a veal stock reduction. We start off with 50 lbs of veal bones and we roast them off in the oven to soften up the marrow and then we put those in a big stockpot with the carrots, onions and celery and we let that reduce for about 2 days and that brings out the rich flavor of the veal and the marrow in the bone.
The burblanc is basically fresh mango puree reduced down with white wine and some rice wine vinegar and a little bit of shallots and then we incorporate the butter at the end of the reduction to thicken it up and make the sauce.
Basically I like to use the food as the garnish and keep it simple. As you can see the beef tenderloin is sliced and I face it out over the sauce along with the scallops where we seared them off and you get the nice rich brown look to the scallop that kind of look like the different colors of the food so they can be the garnish of the food on the plate.
Well seasoned and prepared keeps it nice and simple. That was our land and sea duo here at the Sea Captains House right here in Myrtle Beach.
We have a lot of customers come here for our view. We are oceanfront dining facility and right here on the beach located on 30th avenue north in Myrtle Beach. This used to be a beachfront cottage and then I believe they turned it into a bed and breakfast. We have been a full service restaurant for 40 years and we serve breakfast, lunch and dinner. Our hours are for breakfast in the summer time we open at 7:00 AM - 10:30 AM, lunch is - 11:30 - 2:30 PM and dinner is 4:30 - 10 PM.×
Sea Captain’s House
Executive Chef Andrew Gardo shows us how he creates a popular entree at Sea Captain's House: The Land & Sea Duo.
Click to view a transcript of the video.
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