Scotch Fillet with Garlic & Saffron Prawns
Published 2nd December, 2019
Cuisine: Australian Serves: 4
Preparation: 20 Mins Cooking: 15 Mins
- 4 Barossa Fine Foods Scotch Fillet Steaks
- Sea Salt
- Cracked Black Pepper
- Olive Oil
- 8-12 Large South Australian Angelakis Whole Prawns
- Pinch Saffron
- ½ Cup White Wine
- 4 Cloves of Garlic, finely chopped
- 2 tbls Finely Chopped Italian Parsley
- Juice of ½ a Lemon
- 150gm Salted Butter
- To prepare the prawns, gently twist the head and pull it away from the body, (we’ve left the heads on our prawns so skip this step if you are doing the same) use your fingers to roll off the shell and legs attached from the underside, leaving the last shell & tail on, with a small sharp knife make a shallow incision along the back of the prawn & remove the intestinal tract.
- Place the saffron threads in the white wine to steep & infuse.
- Brush the steaks with oil & sprinkle with sea salt and pepper. Preheat a char grill, BBQ or heavy based pan to very hot. Cook the steaks for 3-4 minutes on each side, depending on your desired degree of doneness, allow to rest before serving.
- While the steaks are resting cook the prawns, heat a large pan over a medium heat, when the pan is hot add the prawns, toss for one minute then add the garlic, toss for a further minute. Add the white wine and saffron mix, squeeze in the lemon juice. Add the butter and parsley, allow to simmer for a minute, whilst swirling the pan, remove from the heat when the butter has melted and the sauce has thickened slightly.
- Serve the steaks onto plates, top with the garlic prawns and spoon over the garlic & saffron butter sauce. Serve with a green salad & baby roast potatoes.