Surf and Turf

by Leah Halmagyi


  • 3 eschalots, finely diced
  • 2 cloves garlic, minced
  • 2 Tbsp butter
  • 1 Tbsp plain flour
  • 1 cup dry white wine
  • 1 cup beef stock
  • 2 tsp seeded mustard
  • 100ml cream
  • sea salt flakes and freshly-milled black pepper
  • ¼ bunch parsley, sliced
  • 4 x 220g sirloin steaks
  • celery salt
  • cooking oil spray
  • 400g prawns, peeled and de-veined
  • watercress and lemon wedges, to serve


1 Sauté the eschalots and garlic in butter in a large pan over a moderate heat for 4 minutes, until softened. Sprinkle on the flour and cook until thickened. Pour in the wine, bring to a simmer, then add the stock, mustard and cream and simmer until thickened. Season with salt and pepper.
2 Season the steaks with celery salt and sprinkle with cooking oil spray. Cook on a hot barbecue grill for 8 minutes, turning often, until medium, then set aside to rest.
3 Add the parsley and prawns to the sauce and simmer until the prawns are just firm. Serve the steak with sauce, watercress and lemon.