Recipe

Made with succulent sirloin steaks and jumbo prawns, this classic meal is sure to go down well at a dinner party.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 15 minutes

British   |   Main  

  

Ingredients

• 2 x 170g packs Asparagus
• 4 Steaks (Fillet, Sirloin, Rump or Rib Eye)
• 16 Specially Selected Raw King Prawns, defrosted
• 2 Spring Onions
• 2 cloves Garlic
• 5g Fresh Parsley
• 120ml Cowbelle Double cream
• 5ml The Pantry Lemon Juice
• 200ml Solesta Extra Virgin Olive Oil
• 30g Greenvale Salted Butter
• 1 flat tsp Stonemill Paprika
• Sea Salt and Black Pepper

  

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Preheat the Grill.
3. Peel and chop the garlic finely.
4. Trim and wash the asparagus.
5. Lay the spears in a single layer on a baking sheet, drizzle over the olive oil, sprinkle over the chopped garlic and season with some salt and pepper.
6. Roast in the oven for about 12 minutes until tender.
7. Meanwhile grill your steaks to your liking.
8. Wash, trim and thinly slice the spring onions.
9. Chop the parsley finely.
10. Sauté the prawns and the spring onion in the butter for about 3 minutes until the prawns turn pink.
11. Add the cream, lemon juice and paprika then cook for another minute until slightly thickened.
12. Add the parsley and mix well.
13. Serve the steaks with the prawns alongside the roasted garlic asparagus.