Ingredients:

  • 2 (approx. 200g / 7 oz each) Filet Mignon steaks, cut 4-5 cm (1.5-2 inches) thick
  • 1 tbsp High-smoke point oil (e.g., grapeseed or refined canola)
  • 2 tsp Flaky sea salt (such as Maldon)
  • 1 tsp Freshly ground black pepper
  • 30g (2 tbsp) Unsalted butter, cold
  • 2 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary
  • 2 cloves Garlic, smashed (skin on)
  • 300g (10.5 oz) Jumbo Prawns, raw, peeled, deveined, tail-on
  • 1 tbsp Extra Virgin Olive Oil
  • Pinch of Flaky sea salt
  • Pinch of Black pepper
  • 60g (4 tbsp) Unsalted butter, softened (For Finishing Butter)
  • 1 tsp Lemon zest, finely grated (For Finishing Butter)
  • 1 tbsp Fresh parsley, finely chopped (For Finishing Butter)
  • 1 small clove Garlic, minced or grated (For Finishing Butter)

Instructions:

  1. Preparation and Finishing Butter: Remove the steaks from the fridge 30–45 minutes before cooking. Pat them bone-dry and season very generously on all sides with salt and pepper. Next, combine the softened butter, lemon zest, parsley, and minced garlic. Roll the mixture tightly into a cylinder using cling film and refrigerate immediately to firm up. Finally, toss the prawns with 1 tbsp of olive oil, salt, and pepper.
  2. Sear the Filet Mignon: Place a cast iron skillet over high heat until screaming hot. Add the high-smoke point oil. Place the seasoned steaks carefully in the hot oil and sear for 2–3 minutes without moving to form a deep crust.
  3. Baste: Flip the steaks and reduce the heat to medium-low. Add the 30g cold butter, thyme, rosemary, and smashed garlic. Tilt the pan slightly and use a spoon to continuously baste the melted, foamy butter over the steaks for 2–3 minutes. Remove the steaks when they are 3–5°C below your target doneness (e.g., 50°C/122°F for Medium-Rare).
  4. Rest the Steak and Prep for Prawns: Transfer the steaks immediately to a warm plate and loosely tent with foil. Rest for 8–10 minutes. While resting, pour off most of the remaining pan fat from the skillet, leaving just 1–2 tablespoons and the herb sprigs.
  5. Cook the Prawns: Return the pan to medium-high heat. Add the prepared prawns in a single layer. Cook for 1.5–2 minutes per side until they curl into a ‘C’ shape and turn opaque and pink all the way through.
  6. Plating and Finishing: Place the rested steak (sliced or whole) next to a neat pile of the garlic-herb prawns. Take two generous slices of the chilled Garlic Finishing Butter and place them immediately on top of the hot steak, allowing it to melt gently over the meat. Serve immediately.