Who doesn’t love a good beef and reef? It is a classic, simple and delicious if made well! The essential ingredients are a good quality grilling steak eye fillet, scotch fillet or porterhouse. Real cream not a white sauce and real garlic not that horrible processed stuff you buy in a jar and just smells wrong when cooked.
1 crayfish you could use prawns or scallops
2 steaks. eye fillet, scotch fillet or porterhouse
2 cloves garlic
½ small onion
dash olive oil
30 ml white wine
200 ml cream
Tablespoon fresh tarragon
sea salt and cracked pepper
To cook the crayfish, bring a large pot of salted water to the boil add crayfish, when the water comes back to the boil cook for 8 minutes. Drain the fish by hanging it over the side of the pot. Cut in half and remove the meat from the tail, body and legs but leave a few legs to garnish if you want.
To make the sauce: finely dice the onion and crush the garlic. Sauté the garlic and onion in a small dash of olive oil in a heavy based pan over a low heat. Add the wine to the pan to deglaze the pan add the cream and simmer gently until the sauce thicken add the tarragon and season with salt and pepper and toss through the crayfish. Serve on top of your rested beef steak with a salad.
To cook your steak on a medium hot grill seal both sides for about 1 minute each side then turn down to a medium heat and cook to how you like it. Time will depend on the thickness of the steak, one important tip when cooking meat is that fattier cuts will cook quicker once the fats heats up so that’s why sometimes if you are cooking a scotch fillet it may take 10 minutes to get to medium rare but only a few extra minutes and it will be well done. Use a meat thermometer if you are not sure but don’t prick it to much as you will lose the juices and it may dry out. Wrap in foil for 5-10 minutes to rest the steak before serving.
Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!