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.
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)
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.
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.