Surf 'n' Turf 21 Day Aged Fillet Steak Side Dish
Serves 2 | with a Creamy Garlic Peppercorn Sauce
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. With a rich and creamy garlic peppercorn sauce, this decadent Surf 'n' Turf 21 Day Aged Fillet Steak is a starter or side dish that is sure to impress guests over Christmas.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
21 Day Aged British Fillet Steaks
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
150 grams
King Prawns
(Contains Crustaceans)
1 sachet(s)
Cracked Black Pepper
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water
Nutritional information
Utensils
Instructions
a) Remove the steaks from your fridge to allow them to come up to room temperature
b) Peel and grate the garlic (or use a garlic press).
c) Roughly chop the parsley (stalks and all).
a) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
b) Once the oil is hot, lay the steaks into the pan and fry until browned, 1-2 mins on each side.
c) Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.
a) While the steaks cook, drain the prawns.
b) Heat a drizzle of oil in another frying pan on medium-high heat.
c) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
a) Once the steaks are cooked, transfer to a board, cover and allow to rest.
b) Add the garlic and cracked black pepper to the (now empty) steak pan and fry until fragrant, 30 secs.
c) Add the chicken stock paste and water for the sauce (see pantry for amount) and bring to the boil. Allow the sauce to simmer until reduced by half, 1-2 mins.
a) Add the creme fraiche to the garlic and peppercorn sauce, then stir through three quarters of the parsley.
b) Once rested, slice the steaks into 1cm wide slices and lay onto your serving platter.
a) Spoon the prawns on top of the steak and drizzle over the creamy garlic and peppercorn sauce.
b) Sprinkle over the remaining parsley to finish.
Enjoy!
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