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Valentine's Day Fillet Steak Surf and Turf
Valentine's Day Fillet Steak Surf and Turf

Valentine's Day Fillet Steak Surf and Turf

with Tomato-Garlic Prawns, Herby Roast Potatoes and Salad

Make February 14th a feast to remember for friends, family and loved ones with an indulgent home cooked meal, featuring quality ingredients and extra special flavours. We think you’ll fall for this sumptuous Valentine's Day Fillet Steak Surf and Turf with Tomato-Garlic King Prawns, Herby Roast Potatoes and Salad on the side.

Allergens:
Milk
Crustaceans
Schwefeldioxide und Sulfite

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

2

21 Day Aged British Fillet Steaks

30

Unsalted Butter

(Contains: Milk)

450

Potatoes

1

Dried Oregano

1

Flat Leaf Parsley

2

Garlic Clove**

2

Medium Tomato

150

King Prawns

(Contains: Crustaceans)

1

Chilli Flakes

50

Baby Leaf Mix

12

Balsamic Glaze

(Contains: Schwefeldioxide und Sulfite)

Not included in your delivery

25

Water for the Sauce

1

Sugar

Nutritional information

Energy (kcal)598 kcal
Energy (kJ)2500 kJ
Fat23.1 g
of which saturates12.8 g
Carbohydrate50 g
of which sugars10.5 g
Protein50.7 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Small Bowl
Pan
Paper Towel
Mixing Bowl

Instructions

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steak and butter from the fridge and bring it to room temperature.

Chop the potatoes into 2cm chunks (no need to peel) and pop onto a large baking tray. Drizzle with oil and sprinkle over the dried oregano. Season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Get Prepped
2

Meanwhile, roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

In a small bowl, mix together the softened butter and half the parsley. Season with salt and pepper, then set your parsley butter aside.

Cut the tomatoes into 2cm chunks.

Turf Time
3

When the potatoes have 15 mins left, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once hot, lay the steaks into the pan and fry until browned, 1-2 mins on each side. Lower the heat to medium and cook for another 2-3 mins on each side for medium-rare. TIP: Cook each side for 1-2 mins extra if you like it more well done. 

Once cooked, transfer to a plate, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. They're safe to eat when browned on the outside.

Surf Time
4

Drain the prawns and pat dry with kitchen paper.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the parsley butter, prawns, tomatoes, garlic and water for the sauce (see pantry for amount). Stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Bring on the Tomatoes
5

Once the tomatoes have started to soften, squish them down with a spoon to help release the juices.

Stir through the remaining parsley and chilli flakes (add less if you'd prefer things milder). Season with salt, pepper and the sugar (see pantry for amount). 

Once cooked, remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Serve
6

Share the steaks between your plates, then spoon over the prawns and tomato sauce.

Serve the roasted potatoes and baby leaf salad alongside. Drizzle the balsamic glaze over the salad to finish.

Enjoy!

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