Classic Surf & Turf with Green Peppercorn Sauce

2 x 500g T-bone steaks

25 g butter

1 clove garlic, finely chopped

1 echallot, peeled and finely chopped

2 tbsp green peppercorns

500 g green Australian prawns peeled, tails intact

1 tbsp brandy

½ cup thickened cream

2 tbsp chopped dill or parsley

Salt for seasoning

Serve with green salad and french fries

Preheat a char-grill pan or barbecue to high heat.

Drizzle the steaks with the oil and season well with salt and pepper.

Char grill for 5–6 minutes each side for medium-rare or until cooked to your liking. Set aside to rest for 5 minutes.

Heat butter in a non stick frying pan over medium high heat. Add garlic, eschallot, peppercorns, salt and prawns, cook stirring occasionally for 1-2 minutes or until the prawns are golden.

Add the brandy and cream and simmer for another 1-2 minutes or until sauce has thickened, add dill or parsley and season with salt, stir to combine.

Spoon the prawn and peppercorn sauce over steaks and serve with green salad and golden french fries.

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Classic Surf & Turf with Green Peppercorn Sauce