Name: Surf ‘n’ Turf
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 x 180g Scotch fillet or economy rump steaks; 4 cloves garlic, finely chopped; ¼ cup white wine or chicken stock; 300ml light cooking cream; 16 frozen green prawns, thawed; Jacket Potatoes, to serve (see below)

Surf ‘n’ Turf

Create this Aussie pub classic at home.

Serves 4

Prep

10M

Cook

10M

Total

20M

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For added zing stir thru a few tablespoons of Dijon mustard when you add the wine. Serve sauce over char-grilled or panfried chicken breast fillets for a change.

Ingredients

4 x 180g Scotch fillet or economy rump steaks

4 cloves garlic, finely chopped

¼ cup white wine or chicken stock

300ml light cooking cream

16 frozen green prawns, thawed

Jacket Potatoes, to serve (see below)

Method

Heat a large heavy-based frying pan over a medium high heat. Brush the steaks with olive oil. Cook for 4-5 min each side, turning only once or until cooked to your liking. Transfer to a plate, season to taste, cover loosely with foil and allow to rest.

Reheat the pan with the juices and add a little butter with the garlic, cook for 30 sec. Add wine or stock, cook 1 min. Stir through cream and season with salt and pepper, bring to simmering point.

Add prawns to the sauce and simmer for 2 min or until just cooked. Serve steaks, topped with prawns and sauce. Serve with jacket potatoes and steamed vegetables or a mixed salad. Garnish with chopped parsley.

JACKET POTATOES
Scrub 4 brushed potatoes and dry with paper towel. Prick with a fork and brush with olive oil. Season with salt and bake directly on oven rack for 1hr at 200C (180C fan forced) until tender and golden brown. Cut a cross in each one. Serve with butter and chives.

That's Life Test Kitchen

Ingredients

Method

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