MANNING VALLEY NATURALLY SURF & TURF

Serves
4
Prep
10mins
Cook
18mins
DIFFICULTY
medium
Ingredients
  • 4 x 400g Manning Valley Naturally rib eye steaks
  • 2 tsp celery salt
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp unsalted butter
  • 1½ Tbsp plain flour
  • 1 cup fruity white wine
  • 1 cup chicken stock
  • 1 Tbsp crème fraiche
  • sea salt flakes and freshly-ground black pepper
  • ½ bunch tarragon, finely chopped
  • 12 large cooked Tiger prawns, halved
  • sautéed kale and parsley, to serve
Method
  • Season the steaks with celery salt and drizzle with extra virgin olive oil. Arrange on a hot barbecue grill and cook for 10 to 12 minutes, turning regularly, until medium-rare. Set aside to rest for 3 minutes.
  • Put half the butter and the flour in a medium saucepan with the Herbes de Provence and cook until thickened. Whisk in the wine and bring to a simmer, then add the stock and simmer until thickened. Mix in the crème fraiche. Season with salt and pepper, then fold in the tarragon.
  • Arrange the prawns on a tray and top with the remaining butter. Grill until lightly browned. Place the steaks on trays and slather with sauce. Top with prawns. Serve with kale and parsley. COOK’S NOTES: Local Manning River prawns are available from September to January. Smaller in size and extremely sweet, they would complete the local flavours of this dish.

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"THE GOLD MEDAL EXHIBIT (MANNING VALLEY NATURALLY) WAS A STAND OUT... AN EXCEPTIONAL ENTRY."

Judge – 2018 Sydney Royal Fine Food Show