Surf & Turf

Surf & Turf – beef fillet with potatoes & herb dressing
Cooked using: Induction cooktop, steam, meat probe

This delicious recipe:

Serves approx. 2

Ingredients:

☆. 2 x 200g beef fillet (or whatever portion size you want to eat)
☆. 6 medium Tiger Prawns (whole)
☆. 2 large potatoes
☆. Extra Virgin Olive Oil
☆. Salt and pepper to taste

Method

  1. Steam the potatoes for 15-20min (depending on size) and cook until tender. Then cool in the refrigerator uncovered for at least 1hr.
  2. Cut the steamed potatoes into 2cm cubes, season with salt, pepper & olive oil and cook at 200C for 10 mins.
  3. Season the beef with salt, pepper & olive oil, insert the meat into the centre of the beef.
  4. Follow the oven instructions and set the core temperate to 55C for medium rare.
  5. Steam the beef fillet at 65% intensity and let the oven do the rest.
  6. Heat up a griddle plate (or pan) on the induction cook top on setting 8.
  7. When the beef reaches 55C, remove from the oven and sear hot griddle pan.
  8. Set the set beef aside and cover with foil, rest for 5mins.

Wasabi & Lime Aioli Sauce ingredients:

☆. 1 handful of fresh Coriander
☆. 1 handful of fresh Basil
☆. 1 handful of fresh Mint
☆. 6 sliced pickled jalapeños (more if you like it spicy)
☆. 1 tablespoon of capers
☆. 1 lime juice
☆. ¼ cup of aioli sauce
☆. Extra Virgin Olive Oil
☆. Castor sugar to taste
☆. Salt & pepper

Method

  1. Peel the shells off the prawns and leave the head and tails on, slice down the back for the prawn and remove the intestinal track.
  2. Season the cleaned prawns with olive oil, salt and pepper.
  3. Place teppanyaki on induction cook top on level 7, once hot add prawns and cook for 1 minute.
  4. Turn the prawns over and splash the water on top of the prawns, then place a small bowl over the prawns to help steam and keep them moist.
  5. Serve warm on a plate with the herb dressing and lemon wedges.
  6. Add all the fresh green herb into a food processor, along with the capers, jalapeños and garlic, then blitz for 1min.
  7. While the food processor is running add the olive oil, red wine vinegar, the juice from the lime.
  8. Taste the mix, and then add salt, pepper & sugar to taste. Set aside in a small bowl for serving.

Note: The majority of Prawns in WA are snap frozen at sea, so the best way to defrost raw prawns is to fill a bowl with water at room temperature and fully submerge the prawns for 15 minutes or until thawed.