In this take on the steakhouse classic combination of red meat and seafood, prawns are poached in butter which is then used to make a hollandaise sauce to serve with garlic-marinated eye fillet.
¼ cup extra virgin olive oil
2 cloves garlic, crushed
Salt flakes and freshly ground black pepper, to taste
1 x 800g eye fillet
16 green prawns, peeled and deveined
4 egg yolks
2 tablespoons strained lemon juice
1 tablespoon finely chopped chervil, plus extra for garnish
Preheat oven to 180°C.
Combine oil, garlic, 1 teaspoon salt and ½ teaspoon pepper and rub all over the eye fillet, cover and set aside at room temperature for 30 minutes or so.
Heat an ovenproof char-grill pan or frying pan over a high heat, add meat and cook for a minute or so on each of 3 sides, then turn meat onto the fourth side and place in the oven for 15 minutes or so, for medium-rare, depending on thickness. Remove from oven, cover with foil and set aside to rest.
Meanwhile, melt butter in a small saucepan over a medium heat then reduce heat to lowest setting. Arrange prawns in the saucepan, pressing down gently if need be so that they are all submerged in the butter. Cover with baking paper and cook for 5 minutes then remove prawns to a heated bowl and cover with foil to keep warm. Strain butter through a fine sieve into a jug.
Place egg yolks and lemon juice in a blender and, with the motor running, slowly drizzle in the butter in a slow steady stream. Stir in chervil, taste and add salt and pepper.
Cut meat into 4 slices, arrange on plates, top with prawns, spoon some of the sauce over and garnish with extra chervil. Serve remaining sauce on the side.
Bugs, Marron, Redclaw, Rock Lobsters, Yabbies.