Prep time: 1 hour and 10 minutes
Cook time: 45 minutes
Serves 4.
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Ingredients
4 x 300g eye fillet steaks, at room temperature
4 rashers streaky bacon
Mayonnaise
1 egg
1 tbs white wine vinegar
1 tbs Dijon mustard
250ml light olive oil
1 tsp fresh lemon juice
1/4 tsp caster sugar
Bacon Broccoli salad
1 bunch of broccoli, cut into small florets
2 tsp olive oil
150g bacon, finely chopped
1 small red onion, finely chopped
20g finely grated parmesan
Garlic Prawns
2 tsp olive oil
50g butter
4 garlic cloves, crushed
60ml white wine
150ml thickened cream
50g cream cheese
12 banana prawns, peeled, tail on
2 tbs finely chopped flat leaf parsley
Beer battered wedges
4 large white potatoes
75g plain flour
2 tbs milk
1 egg
1 tsp Cajun seasoning
½ tsp chicken salt
175ml lager beer
Vegetable oil, for deep frying
Method
1. To make mayonnaise, process egg yolk, vinegar and mustard until smooth. With motor operating, drizzle in oil until thick and smooth. Stir in remaining ingredients. Season.
2. To make bacon broccoli salad, cook the broccoli in a large saucepan of boiling salted water for 2 minutes. Drain and allow to cool.
3. Heat oil in a medium saucepan over medium heat. Add bacon and cook until golden and crisp and fat has rendered. Remove from heat and stir in broccoli. Transfer mixture to a large bowl and set aside to cool. Add onion and mayonnaise and toss to combine. Refrigerate, covered, for several hours or up to overnight for the flavours to meld. Sprinkle with parmesan to serve.
4. Preheat oven to 180C.
5. To prepare the filet mignon, wrap a bacon rasher around the middle of each steak, securing with a toothpick or butchers twine.
6. Heat a lightly oiled frying pan over high heat. Cook steaks for 2-3 minutes on each side or until browned and caramelised. Transfer to an oven tray. Roast for about 10 minutes or until internal temperature reaches 55C when tested with a thermometer (medium rare) or until cooked as desired. Transfer to a rack and lightly cover with foil to rest for 10 minutes.
7. To prepare garlic prawns, heat oil and butter in a medium saucepan over low heat. Add garlic and cook for 2 minutes or until soft but not coloured, to infuse butter. Add wine, cream and cream cheese and whisk to combine. Cook, whisking occasionally, until slightly thickened and reduced. Stir in prawns and parsley and cook for 5 minutes. Remove from heat and set aside for 5 minutes to allow residual heat to gently finish cooking prawns. Season.
8. To make potato wedges, place potatoes in a large saucepan of cold salted water. Bring to a boil. Drain and allow steam to evaporate.
9. Place the flour, milk, egg, Cajun seasoning and chicken salt in a large bowl. Whisk to combine. Stir in the beer to form a thick batter. Season.
10. Working in batches, dip potato wedges into batter and deep fry until golden and crisp. Drain on kitchen paper. Season.
11. Serve steak and garlic prawns with bacon broccoli salad and potato wedges.
