Surf & Turf with prawns and entrecôte

Juicy entrecôte and crispy fried prawns together on one plate. This is the ultimate surf & turf recipe for a celebratory dinner without the fuss.

📝 Ingredients

• 2 entrecôtes (à 200-220 g)
• 12 raw tiger prawns, peeled and cleaned
• 2 tbsp olive oil
• 1 tbsp butter (for the prawns)
• 3 cloves garlic, finely chopped
• Juice of 1 lemon
• Salt and freshly ground pepper
• Fresh parsley, roughly chopped
• For the garlic-lemon butter:
• 75 g soft butter
• 2 cloves garlic, finely chopped
• 1 tbsp lemon juice
• 1 tsp finely grated lemon zest
• 2 tbsp fresh parsley, finely chopped
• Pinch of salt

👨‍🍳 Instructions

1. 1Take the entrecôtes out of the fridge 30 minutes before cooking. Pat them dry with paper towels and season generously with salt and freshly ground pepper on both sides.Make the garlic-lemon butter: mix soft butter with finely chopped garlic, lemon juice, lemon zest, parsley and a pinch of salt. Roll in plastic wrap into a cylinder and chill in the fridge to firm up.Heat the frying pan over high heat until it's very hot. Add a splash of olive oil. Sear the entrecôtes 2 to 3 minutes per side for medium-rare, or longer to your preference. Then place them on a plate and loosely cover with aluminum foil to rest.Turn the heat down slightly and add a knob of butter to the same pan. Cook the prawns 1.5 to 2 minutes per side until they are pink and lightly golden. Squeeze a little lemon juice over them and add the garlic. Cook for another 30 seconds.Slice the entrecôte or serve it whole. Place the prawns alongside and top the meat with a slice of garlic-lemon butter so it melts slowly.Garnish with fresh parsley and serve immediately with grilled ciabatta or thin fries. Enjoy.