Prawns Entertaining

Pepper seared surf and turf with asparagus and bearnaise sauce

Name: Surf and turf recipe
Yield: 6
Ingredients: 1 venison tenderloin or beef (see notes); 6 extra-large green prawns, left whole, butterflied; Lemon juice, to taste; 2 bunches asparagus, trimmed; 30.00 ml pink peppercorns; 2 tsp white peppercorns; 1 1/2 tsp whole pepperberries; 2 tsp salt flakes; 50.00 ml extra virgin olive oil, plus extra, to drizzle; 25.00 ml balsamic vinegar; 2 tsp soy sauce; 2 tsp sherry vinegar; 1 tsp brown sugar; 1/2 bunch flat-leaf parsley, finely chopped (stems and leaves); 1/2 bunch coriander, finely chopped (stems and leaves); 1 long red chilli, deseeded, very finely chopped; 1/4 red onion, finely chopped; Finely grated zest and juice of 1 lemon; 2 garlic cloves, crushed; 180ml olive oil; 35.00 ml sherry vinegar; 1 tsp Dijon mustard; 150ml white vinegar; 3 stalks flat-leaf parsley; 1 sprig tarragon; 1/2 tsp white peppercorns; 10g ginger; 1/4 small onion, thinly sliced; 3 egg yolks, at room temperature; 200g salted butter, melted, cooled

Rate now

Jump to recipe

by Mark LaBrooy

Nov 28, 2024

It may be a dish of the past, but this delicious surf and turf recipe proves that a classic is always in style. Expertly elevated by Mark LaBrooy, this summer staple brings together the vibrant flavours of peppered wild venison and sweet green prawns, brushed with tangy chimichurri. Served with chargrilled asparagus and a creamy bearnaise sauce, this iconic dish delivers all of your favourite flavours and textures on one plate. What's not to love?

1 venison tenderloin or beef (see notes)
6 extra-large green prawns, left whole, butterflied
Lemon juice, to taste
2 bunches asparagus, trimmed

Peppercorn mix

1 1/2 tbs pink peppercorns
2 tsp white peppercorns
1 1/2 tsp whole pepperberries
2 tsp salt flakes

Meat spray

2 1/2 tbs extra virgin olive oil, plus extra, to drizzle
1 1/4 tbs balsamic vinegar
2 tsp soy sauce
2 tsp sherry vinegar
1 tsp brown sugar

Chimichurri

1/2 bunch flat-leaf parsley, finely chopped (stems and leaves)
1/2 bunch coriander, finely chopped (stems and leaves)
1 long red chilli, deseeded, very finely chopped
1/4 red onion, finely chopped
Finely grated zest and juice of 1 lemon
2 garlic cloves, crushed
3/4 cup (180ml) extra virgin olive oil
1 3/4 tbs sherry vinegar
1 tsp Dijon mustard

Sauce bearnaise

150ml white vinegar
3 stalks flat-leaf parsley
1 sprig tarragon
1/2 tsp white peppercorns
2cm piece fresh ginger (10g), sliced
1/4 small onion, thinly sliced
3 egg yolks, at room temperature
200g salted butter, melted, cooled
Chopped chives, to garnish

Method

1.

For the peppercorn mix, toast all 3 peppers in a large dry frypan over medium-low heat for 2-3 minutes, until fragrant. Transfer to a spice grinder (or use a mortar and pestle) and whiz until a fine texture. Add salt and mix to combine.
2.

For the meat spray, add all ingredients to a spray bottle (see notes) and close lid.
3.

For the chimichurri, mix all ingredients in a large bowl and season to taste.
4.

Liberally cover meat with peppercorn mix and bring to room temperature.
5.

For the bearnaise, start by making a vinegar reduction. Place the vinegar, parsley, tarragon, peppercorns, ginger and onion in a small saucepan and bring to the boil over high heat. Reduce heat to medium and simmer for 6 minutes, or until reduced by half. Strain into a small jug and discard solids. Place the yolks in a tall, narrow heatproof container and, using a handheld blender, whiz for 1 minute. Add the boiling reduction (it’s important that it’s just boiled and super hot) and whiz for 1-2 minutes to emulsify. With the blender running, very slowly add the butter and whiz, moving blender head up and down, until thickened. Taste for seasoning and set aside.
6.

Heat a barbecue with a lid on high. Brush prawns with chimichurri. Cook venison, spraying often with meat spray (see notes), for 2-3 minutes each side, until caramelised. Lift onto a rack positioned 15cm above grill and cook, lid down, for 5 minutes. Flip and cook another 2 minutes for medium rare. Set aside, loosely covered with foil, to rest for 5-10 minutes.
7.

Cook prawns, flesh-side down first, for 2 minutes, then flip and cook for another 1-2 minutes. Drizzle with lemon juice and set aside. Meanwhile, cook asparagus alongside prawns for 4 minutes, until charred. Set aside, drizzle with a little extra oil and season with salt flakes and freshly ground black pepper.
8.

Thickly slice the meat and serve with prawns, asparagus, chimichurri and bearnaise. Sprinkle with chives.

Rate now

Recipe Notes

We used venison tenderloin, but you could substitute beef fillet or beef tomahawk. If you don’t have a spray bottle, place all ingredients in a jar, close lid and shake to combine, then use a brush to season the meat. Make sure the mixture is emulsified before brushing onto the meat - shake the jar just before using.