Surf and turf skillet with garlic dippers
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Surf and turf skillet with garlic dippers
An indulgent sharing dish that will keep both meat lovers and shellfish fans happy. Tear off slices of the garlic bread and use it to scoop up the prawns and seared steak in their rich, creamy sauce.
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
846Kcal
Fat
51gr
Saturates
26gr
Carbs
37gr
Sugars
5gr
Fibre
3gr
Protein
55gr
Salt
3.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 600g frozen raw shell-on king prawns, defrosted
- 1½ tbsp vegetable oil
- 2 echalion shallots, finely diced
- 1 garlic clove, crushed
- 1 fillet steak (about 170g)
- 2 tbsp brandy
- 1 tbsp chopped fresh tarragon
- juice of 1 lemon
- 150ml single cream
- 100g young spinach
For the garlic bread
- 50g butter, softened
- 1 garlic clove, crushed
- 1 bake-at-home sourdough baguette
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Prep the garlic bread by mixing together the softened butter and garlic. Part-slice the baguette, so it’s still attached at the base, and then spread the garlic butter between the slices. Place on a baking tray and bake for 15 minutes, until golden and crispy.
- Remove the heads and shells from the prawns and de-vein them. Heat 1 tablespoon of the oil in a large frying pan or skillet and soften the shallots and garlic for 3-4 minutes.
- Meanwhile, heat a small frying pan. Rub ½ tablespoon of oil over the steak and season well, then fry for 4-5 minutes, turning occasionally. Leave to rest for 5 minutes.
- Add the prawns to the shallot pan and cook for 3-4 minutes until almost completely pink. Add the brandy and tarragon and bubble until reduced, then add the lemon juice and cream. Cook for 2-3 minutes, then add the spinach and allow to wilt. Season well.
- Cut the steak into chunky slices, add to the creamy prawns and then serve the pan in the middle of the table with the garlic bread on the side for dipping.
