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Ingredients
Pink peppercorn sauce
- 1 garlic clove
- 1 eschalot, cut into halves
- 40 g salted butter, cut into cubes
- 50 g white wine
- 1 tsp tomato paste
- 2 tbsp pink peppercorns, lightly crushed (see Tips)
- 100 g water
- 1 tsp Chicken stock powder or Chicken stock paste (see Tips)
- 200 g pouring (whipping) cream
- 4 egg yolks (see Tips)
Surf and turf
- 500 g water
- 8 - 12 large raw prawns, deveined and butterflied
- 4 beef fillet steaks
- extra virgin olive oil, to drizzle
- sea salt, to season
- ground black pepper, to season
- thick-cut chips, to serve
- Nutrition
- per 1 portion
- Calories
- 2982.2 kJ / 710 kcal
- Protein
- 39.9 g
- Carbohydrates
- 20.8 g
- Fat
- 51.1 g
- Saturated Fat
- 22.9 g
- Fibre
- 3 g
- Sodium
- 637.4 mg
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