Surf and Turf / Reef and Beef Recipe

Eyefillet with lobster tails and prawns in a creamy white wine sauce

2 220gm eyefillet steaks
2 lobster tails (cut in half)
12 prawn cutlets
1/2 cup stock (chicken or fish)
1 brown onion (finely diced)
1/2 bunch dill (finely chopped)
75gm semi dried tomatoes
1 clove garlic (finely sliced)
Olive oil
Pink sea salt
Cracked black pepper
100ml cream
Butter
White wine

In a hot pan add a splash of olive oil and a knob of butter.
Seasonal eyefillet generously all over steak then add to hot pan. Once
steak caramelizes on one side turn steak every couple of minutes until
every side of the eyefillet has taken on colour. Continue to cook
steak until it reaches desired colour then sit to the side to rest
whilst we start sauce.

In a hot pan add a splash of olive oil, add lobster tails shell side
down in pan. After a few minutes add prawns, onion and garlic and
sauté for a few minutes. Deglaze pan with about a cup of white wine
and add semi dried tomatoes and let wine reduce by half. Add stock and
cream and allow sauce to reduce again until it starts to thicken. To
finish sauce add chopped dill and stir through.

To serve place a few green vegetables on a plate, then on top of that
place the well rested steak. finish by scattering a few prawns around
steak on plate, sit a lobster tail on top of steak and spoon sauce
over the top.