wagyu filet and grilled prawn surf’n’turf
This dish is best cooked over the grill, but can easily be executed indoors with a cast iron pan. Slow cooked cherry tomatoes lend the perfect pop of acidity to decadent grilled Wagyu Filet and prawns.
Serves 2
Ingredients
2 First Light Grass Fed Wagyu Filets
6 Prawns, peeled and deveined
1 basket Cherry Tomatoes (16-18) sliced in half
2 small Spring Onions, sliced
¼ Cup Unsalted Butter
4-6 sprigs of thyme
Extra Virgin Olive Oil (EVOO)
Salt
Cracked Pepper
Method
Preheat a grill to high heat and remove the steaks from the fridge to allow them to come to room temperature. In a small saucepan, start to sweat the sliced spring onions with the butter and a pinch of salt and a few cracks of pepper. Once the onions are aromatic and start to cook, add the cherry tomatoes and stir to combine. Add half of the thyme, freshly torn from the stems, and continue cooking, stirring occasionally, while you grill the steak and prawns.
Lightly brush both sides of the filets with EVOO before seasoning with salt. Grill the steaks for 5-6 minutes on each side, or until desired doneness is achieved. Remove from the grill and allow the steaks to rest for five minutes, flipping halfway through the resting process. Prepare the prawns for the grill the same way you did the filet, then grill on each side for 1-2 minutes, or until firm. Remove and set aside.
To serve, first plate the grilled filets, followed by a stack of the prawns on each steak. Turn the heat up on the tomatoes to allow the butter to brown slightly, then quickly spoon the softened, buttery tomatoes and onions over the prawns and beef, followed by freshly torn thyme leaves.
