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Surf and turf with béarnaise

Name: Surf and turf with béarnaise
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1kg chat potatoes; 2 tbs olive oil, plus extra to brush; 2 garlic cloves, finely chopped; 1/4 cup (60ml) dry white wine; 1 tbs tarragon vinegar or white wine vinegar; 1 eschalot, finely chopped; 3 egg yolks; 200g unsalted butter, melted; 1 tbs chopped tarragon leaves; 16 cooked prawns; 4 x 180g fillet steaks; Watercress, to serve

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10m

45m

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by Matt Preston

delicious. senior editor

Oct 09, 2015

The classic surf and turf - fillet steak and fat prawns - is dressed up with a creamy homemade béarnaise sauce.

1kg chat potatoes
2 tbs olive oil, plus extra to brush
2 garlic cloves, finely chopped
1/4 cup (60ml) dry white wine
1 tbs tarragon vinegar or white wine vinegar
1 eschalot, finely chopped
3 egg yolks
200g unsalted butter, melted
1 tbs chopped tarragon leaves
16 cooked prawns
4 x 180g fillet steaks
Watercress, to serve

Method

1.

Preheat oven to 190°C. Line a baking tray with baking paper. Place potatoes in a pan of cold salted water and bring to the boil. Par-boil for 6 minutes, then drain. Slice 1cm-thick, then place on tray and toss with oil and garlic. Season. Bake for 20-25 minutes, turning, until golden.
2.

Meanwhile, cook wine, vinegar and eschalot in a pan over medium heat for 1-2 minutes until liquid is reduced to 1 tbs. Whiz in a blender with yolks to combine. With motor running, add hot melted butter. Stir in tarragon. Keep warm.
3.

Preheat a chargrill or barbecue to high. Peel 8 prawns. Cut a pocket in each steak and stuff with 2 prawns. Season. Brush the steaks with oil and cook for 2-3 minutes each side for medium-rare or until cooked to your liking. Cook remaining prawns for 1 minute to warm through. Serve with potatoes, sauce and cress.