Surf and turf aux gambas et au filet de bœuf

Ingrédients

• 2 beef tenderloin medallions (about 180 g each, at least 4 cm thick)
• 12 large raw prawns (peeled, vein removed, tail left on)
• 3 tbsp neutral oil (e.g. sunflower oil)
• 50 g unsalted butter
• 4 garlic cloves, halved
• 4 sprigs fresh thyme
• 1 tbsp fresh parsley, finely chopped
• Juice of 1/2 lemon
• 1 tsp smoked paprika powder
• Coarse sea salt and freshly ground black pepper to taste
• 1 lemon, in wedges (for garnish)

Préparation

1. 1

   Take the beef tenderloin medallions out of the fridge at least 30 minutes before cooking. Pat them dry with kitchen paper and season generously with salt and black pepper.Peel the prawns and remove the vein. Leave the tail on for an attractive presentation. Lightly season the prawns with salt and a pinch of smoked paprika powder.Heat the cast-iron skillet over high heat without oil until it's very hot. Then add a splash of neutral oil. Sear the beef tenderloin medallions 2 to 3 minutes per side for medium-rare. In the last minute add a knob of butter, the halved garlic cloves and the thyme, and continuously baste the meat with the melted butter.Place the meat on a warm plate and let it rest for 5 minutes under aluminium foil.Reduce the heat to medium-high. Use the same pan with the browned butter and, if needed, add a small knob of butter. Cook the prawns 1 to 2 minutes per side until pink and cooked through. At the last moment add the finely chopped parsley and a generous splash of lemon juice. Give the pan a good shake.Serve the beef tenderloin medallions and prawns together on a warm plate. Spoon some of the garlic-and-thyme butter over the meat. Garnish with a lemon wedge and some fresh parsley. Serve immediately.