serves
1
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
1
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Special Occasion Dinner
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 2 tsp vegetable oil
- 1 thick scotch fillet steak, around 350 g
- salt and white pepper, to season
- 20 g butter
- 6 garlic cloves, finely minced
- 1 French shallot, finely sliced
- 300 g raw King prawns, peeled with tails left in-tact, digestive tract removed
- 1 tbsp brandy
- 125 ml (½ cup) dry white wine
- 1 tsp fish sauce
- 300 ml thickened cream
- 2 tbsp finely chopped parsley
Instructions
- Heat a frying pan over high heat and add the oil. Season the steak with salt and white pepper and fry until cooked to your liking. Remove to a plate to rest.
- Add the butter to the pan, then add the garlic and shallot and cook until lightly browned. Add the prawns and toss to coat well. Add the brandy and allow the flame to ignite the alcohol, then add the wine and simmer until the prawns are just cooked. Remove the prawns from the pan and set aside.
- Simmer until the wine is reduced by half. Add the fish sauce and cream, then simmer until reduced and thickened to a nice sauce consistency. Taste and adjust the seasoning, then return the prawns to the pan along with the parsley and any resting juices from the steak. Toss to combine well, then pour the prawns and sauce over the steak and serve immediately.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Special Occasion Dinner
