PREP + COOK TIME: 40 minutes
SERVES: 2
RECIPE BY: Chef Jenna White at Brett Schneider's Baking & Cooking School

Ingredients

• 1-2 piece Green Meadows Tenderloin (Eye Fillet)
• ​4 large king prawns – Or smaller if you prefer 
• 1 piece garlic & herb butter – from bellow 
• Rocket leaves – to garnish  
• Lemon wedge – to garnish

Garlic & herb butter  

• 100g butter - softened 
• 2 -3 stalks Italian parsley  
• Zest ½ lemon  
• Pinch paprika  
• 4 cloves garlic  

Method: 

To make the butter:  

Roughly chop the parsley and garlic. Mix all ingredients together with the butter. Place into a piece of cling film and then roll tight to wrap.  

Keep in the fridge or freezer until ready to use. Slice and place on top of the steak before serving.  

To cook the steak: 

Bring the steak to room temperature 15 minutes before cooking. This will ensure the cooking is more even. Season generously with sea salt.

Place in a cold heavy based pan fat side down with no oil. Put onto the stove on a medium heat and render the fat until it melts and shrinks. Once the fat is colored you can raise the temperature and begin sealing the steak. Seal on one side until colored. Turn and begin to color the other side. Add butter. Baste the steak until full colored. Check and continue cooking until desired doneness. 

To cook the king prawns
Peel the shell and remove the head before cooking. Either place in boiling water for 4 minutes, or cook on the BBQ turning for 2-3 minutes or until the prawns turn opaque.
 
To Serve:

Rest for 5 minutes before slicing and serving with the cooked king prawns and garnish with rocket leaves and lemon wedges.