Beef and reef




Prep Time


Cook Time

Give this dish the wow factor by stacking the prawns on a skewer. Serve with Duck Fat Potatoes.



For the beef

  • 4 beef fillet steaks
  • Salt and ground black pepper, to taste
  • Cooking oil, for frying

For the creamy garlic sauce

  • 1 tablespoon butter
  • 3 cloves garlic — crushed
  • ¼ cup dry white wine
  • ½ cup chicken stock
  • 1 cup cream
  • ½ cup grated parmesan
  • 2 tablespoons finely chopped fresh parsley
  • Salt and ground black pepper, to taste

For the garlic prawns

  • 12 raw prawns
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 6 cloves garlic — crushed
  • Salt and ground black pepper, to taste


For the beef and reef

  • Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Season on both sides with salt and pepper and drizzle with oil.
  • Heat a pan over a high heat. Add the steaks and cook for 3–6 minutes each side, or until done to your liking. Transfer to a warm plate, cover with foil and leave to rest.
  • To make the Creamy Garlic Sauce, melt the butter in the same pan over a low heat. Add the garlic and cook for 1 minute.
  • Stir in the wine and simmer for 1 minute. Add the stock and simmer for another minute.
  • Stir in the cream and simmer until the sauce has thickened.
  • Stir in the parmesan, parsley, salt and pepper. Keep warm while you cook the prawns.
  • To make the Garlic Prawns, heat the butter and oil in a separate pan. Sauté the garlic for 1 minute.
  • Add the prawns and sauté for a few minutes until pink and cooked through. Taste and adjust seasonings.
  • To serve, thread the prawns evenly onto 4 skewers. Place each steak on a dinner plate and top each with Creamy Garlic Sauce and a prawn skewer.