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Scotch Fillet and Parmesan Prawn Feast
5

Prep time

Minutes
15

Cook time

Minutes
6

Serves

Adults
Easy

Difficulty

Easy - Med - Hard

Scotch Fillet and Parmesan Prawn Feast

Beef and Reef or Surf and Turf, whatever you call it, this is a show-stopper of a feast. A great way to season in the Australian Made Grande Pan & Grill Set, thanks to the team at The Ironclad Pan Company!

Ingredients

The Scoth Fillet Steaks

  • 6 x 200-250g scotch fillet steaks
  • 3 tbsp olive oil
  • 4 tbsp spice mix

The Prawns

  • 1 kg defrosted and patted-dry prawn cutlets
  • 50g butter
  • 1 bulb garlic, minced
  • ½ cup finely chopped parsley
  • 250ml white wine
  • 1 tbsp spice mix
  • 450ml cream
  • 1 lemon
  • 100g grated parmesan
  • 1-2 bunch washed and sliced asparagus
  • Salt and pepper to taste

Method

  1. Heat the Grande Grill Pan to smoking hot.
  2. Brush the meat with olive oil and sear the first sides for 3 minutes.
  3. Sprinkle half the spice mix over the uncooked sides of the meat and flip the steaks. Sear for another 3 minutes.
  4. Sprinkle the remaining spice mix over the cooked side and flip again. Sear for another 30 seconds.
  5. Remove meat from the grill, wrap in tinfoil and leave to rest.
  6. Sear the asparagus in the pan for 1-2 minute and put them aside for garnishing at the end. Leave juices in the pan and turn the heat down to medium.
  7. Add butter and sauté garlic and parsley for 30 seconds.
  8. Add the wine to deglaze the pan, let it simmer, and burn off for another 30 seconds.
  9. Add the prawns and the remaining spice mix and stir for 2 minutes.
  10. Add cream, parmesan, and a squeeze of lemon juice. Let it simmer for 2 minutes, then add any remaining meat juices from the tin foil.
  11. Add salt and pepper to taste. Turn off the heat. The heat of the pan will keep the prawns hot as you finish off the steaks.
  12. Heat your Grande Legacy Pan to scorching hot and arrange rested steaks in the bottom. Heat them for 30 seconds on each side.
  13. Use a spoon to ladle the hot prawns and cream on top of each steak and garnish with the asparagus.
  14. Let the pan get sizzling and it’s ready to serve at the table with some crunchy roasted potatoes and a crisp salad!

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