It can be hard to know what to cook in the run-up to Christmas but this beef fillet with garlic prawns will leave your taste buds and your tummy satisfied.
Plus, it marks a refreshing contrast to all the turkey and ham you’ll be eating in a few weeks’ time!
Ingredients
4 fillet(s) Eye Fillet – 3cm thick pieces
16 whole King Prawns – medium, peeled
16 tbsp Olive Oil
4 tbsp Extra Virgin Olive Oil
2 clove(s) Garlic very finely sliced
4 tbsp Butter
40 leaves Fresh Oregano
1 cup Fresh Flat-leaf Parsley roughly chopped
1 cup Fresh Chives finely chopped
1 whole Lemon quartered
Method
Rub the fillet with the tablespoon of oil and season with salt and pepper. Then cook on flat grill on medium to high heat until medium rare or to your taste. Rest the meat for five minutes, loosely covered.
While the meat is resting, melt the butter in the four tablespoons of oil in your wok over the highest heat and add the prawns and fresh herbs.
Season with sea salt and black pepper. Cook until the prawns become opaque. Place a piece of beef on each plate and spoon the prawn mixture over the top. Serve with a lemon quarter, crusty bread to mop up the garlic butter and a sharply dressed green salad.
Wine Match: Alkoomi Shiraz, Viognier available at Wines Direct here.
Price: €17.00
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