If retro food is your favourite, then have a very special dinner IN this week with home made surf and turf. This Scotch beef fillets with a prawn and garlic chive butter will hit the spot. It’s delicious and makes a perfect special dinner at home, and, it’s a lot cheaper than going out!
ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
surf and turf
2 Ritchies beef scotch fillets
sea salt and freshly ground black pepper
1½ tablespoons olive oil
4 green tiger or banana prawns unpeeled
8 large raw prawns cutlets
3 tablespoons finely chopped chives
2 medium garlic cloves, crushed
a few chives
surf and turf method
Rub the steak with olive oil and season generously with sea salt and freshly ground black pepper.
Preheat a heavy bottomed frying pan to hot and had a little olive oil. Place the steak in the hot pan and cook for about 4 minutes on the first side and 3 minutes more once you’ve turned it. This is for medium rare so cook for longer if you prefer and more well done steak. Note, the timing will vary depending on the thickness of the steaks. When the steak is cooked to your liking, remove it from the pan and cover with foil in a warm place to rest while you make the sauce.
Remove the legs from the unpeeled prawns. Wipe out the frying pan with absorbent kitchen paper; turn the heat down to medium. Add the butter and about ½ a tablespoon of olive oil. When the butter is melted add the all the prawns and stir until they have changed colour. Stir in the garlic and cook for another minute or so or until it smells fragrant. Return the steaks to the pan and stir through the garlic prawn flavoured butter. Just before serving scatter in the chopped chives.
Serve each steak topped with the prawn and garlic butter with the unpeeled prawns on top. Finish with a few extra whole chive leaves. Perfect with chips and a good fresh salad.
Serves 2 Preparation time 10 minutes. Cooking time 20 minutes.