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Take your Scotch beef fillet out of the fridge 30–45 minutes before cooking, pat dry and season well with salt. Heat a pan until very hot, add a little oil and sear the steak for 2–3 minutes on each side. Add the garlic butter and baste for a further 1–2 minutes, cooking to your preferred finish (around 52–55°C for medium rare), then remove and rest for 5–10 minutes. For the giant tiger prawns, season lightly and cook in a hot pan for 1–2 minutes on each side until pink and just cooked through. Add a knob of garlic butter towards the end and toss to coat. Serve the sliced steak alongside the prawns, spoon over any remaining garlic butter and finish with chimichurri for a fresh, punchy kick. Steak Cooking Guide: Rare – 48–50°C Cool red centre, very soft Medium Rare – 52–55°C (most popular) Warm red centre, tender and juicy Medium – 57–60°C Pink centre, slightly firmer Medium Well – 63–65°C Slight hint of pink, firmer texture Well Done – 70°C+ Fully cooked through, little to no pink
Ensure fully defrosted before preparation once defrosted treat as fresh & use within 3 days
Product Info
- Avg size
- Allergen
Cooking
Take your Scotch beef fillet out of the fridge 30–45 minutes before cooking, pat dry and season well with salt. Heat a pan until very hot, add a little oil and sear the steak for 2–3 minutes on each side. Add the garlic butter and baste for a further 1–2 minutes, cooking to your preferred finish (around 52–55°C for medium rare), then remove and rest for 5–10 minutes. For the giant tiger prawns, season lightly and cook in a hot pan for 1–2 minutes on each side until pink and just cooked through. Add a knob of garlic butter towards the end and toss to coat. Serve the sliced steak alongside the prawns, spoon over any remaining garlic butter and finish with chimichurri for a fresh, punchy kick. Steak Cooking Guide: Rare – 48–50°C Cool red centre, very soft Medium Rare – 52–55°C (most popular) Warm red centre, tender and juicy Medium – 57–60°C Pink centre, slightly firmer Medium Well – 63–65°C Slight hint of pink, firmer texture Well Done – 70°C+ Fully cooked through, little to no pink
Storage
Ensure fully defrosted before preparation once defrosted treat as fresh & use within 3 days
