surf & turf




Prep Time


Cook Time

This is a fantastically impressive meal in appearance and taste. You can use store-bought Cajun seasoning or make your own. Shown here with Wedge Salad.



For the surf & turf

  • 4 steaks
  • Salt and ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 200g raw prawn cutlets
  • 4 cloves garlic — chopped
  • ¼ cup dry white wine
  • 250ml cream
  • 2 teaspoons dijon mustard
  • 1 tablespoon Cajun seasoning
  • ¼ cup finely grated parmesan
  • 1 tablespoon lemon juice
  • Chopped fresh parsley, to serve


For the surf & turf

  • Season both sides of the steaks with salt and pepper and drizzle with the olive oil.
  • Heat a large pan over a high heat and sear the steaks until cooked to your liking. Remove from the pan and leave to rest while you cook the prawns.
  • Reduce the heat and add the butter to the pan. Let it melt then add the prawns and cook until just pink. Remove from the pan and set aside.
  • Add the garlic to the pan and cook for 1 minute.
  • Add the wine and deglaze the pan by using a wooden spoon to loosen any pan brownings.
  • Stir in the cream, mustard and Cajun seasoning. Simmer for 1 minute.
  • Mix in the parmesan and let it melt through the sauce.
  • Mix in the lemon juice and prawns.
  • Serve the steaks topped with the prawns and sauce and sprinkled with parsley.