Serves 2
Ingredients:
400g whole eye fillet
8 green prawns
1/2 avocado
Asparagus
Snowpeas
200ml red wine
garlic
1 tsp cornflour
What to do:
Slice the steak into approximately 200g portions. Heat a knob of butter or olive oil in a heavy base frying pan, over moderate heat. Once frothing, add the steak and season with salt and pepper. Cook as desired - this was thick cut steak, so about 4 - 5 minutes on each side for rare... and allowing 5 minutes for resting. This was still actually almost a little too rare for me, but perfect for my husband.
Peel and devein the prawns. Season with salt and pepper. Fry over high heat until they have just lost their translucency. Set aside.
Blanche your selection of green vegetables. Remove the steaks from the frying pan and set on chopping board, allowing to rest. Return the frying pan to the heat, with the juices. Stir in the cornflour, using a flat wooden spoon to grind out any lumps. Slosh in that red wine, and simmer to thicken.
To serve, place 1/4 avo on each plate and drizzle a little truffle oil on top. Add green veg, steak and top with prawns. Ladle a little of the red wine sauce over the top of the steak. Excellent with a Barossa Valley Cab Sav. Mm.
No comments:
Post a Comment