Surf & Turf

Ingredients

• 1 eye fillet, 200 g
• 1 tbs ghee
• 1 spring onion, white part only, finely chopped
• 1 garlic, minced
• 6 green prawns, peeled, leaving tails intact
• ¼ c chicken stock
• ¼ c thickened cream
• 2 tsp butter
• 1 tsp fresh thyme
• ¼ tsp paprika
• 2 cherry tomatoes, halved
• handful of parsley, chopped
• Salt & pepper

Directions

1. Preheat oven to 110c.
2. Bring the steak to room temperature for a minimum of 30 minutes. Pat the steak dry, season generously on all sides with salt & pepper. Place on a baking paper lined baking tray.
3. Place the steak in the oven and cook for 25 minutes for medium rare with an internal temperature of 64 C. If you prefer a rare steak remove after 20 minutes or for a more cooked steak remove after 30 minutes.
4. Remove the steak from the oven. Cover and rest while heating up a frying pan for about 5 minutes. Add the ghee to the pan, melt and sear the steak on all sides for 3 minutes. Remove, cover and set aside.
5. In the same pan, add 1 tsp of butter with the finely chopped spring onion and minced garlic. Cook for about 2 minutes. Add the prawns, cooking them until they turn opaque and tender, about 2-3 minutes. Remove, cover and set aside.
6. Add the chicken stock and 1 tsp of fresh thyme to the pan, bring to a simmer and add the cream, reserved steak juices and ¼ tsp of paprika. Simmer for about 4 minutes to thicken the sauce. Remove the pan from the heat and stir through 1 tsp of butter. Season with salt & pepper.
7. To serve, plate the steak, top with prawns, spoon over the sauce and add the cherry tomatoes. Garnish with chopped parsley.

Nutrition