Introduction
This delightful surf and turf recipe combines succulent fillet steaks with crispy tempura prawns and a luscious ice wine and berry sauce. Perfect for a special occasion or a gourmet dinner at home, this dish promises to impress with its elegant flavors and textures.
Detailed Ingredients with measures
For the Steak:
– 2 fillet steaks (150-175g each)
– Butter, for frying
For the Prawns:
– 6 large king prawns, shelled and deveined
For the Tempura Batter:
– 80g cornflour
– 100ml beer
– Vegetable oil, for deep-frying
For the Ice Wine and Berry Sauce:
– 150g mixed berries (blueberries, raspberries, blackberries)
– 50g caster sugar
– 1 tbsp arrowroot mixed with 1 tbsp ice wine
– 125ml ice wine
To Serve:
– Mixed vegetables
– Chopped chives
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings
Enjoy preparing this exquisite dish and savor the flavors that come together beautifully for a memorable meal!
Detailed Directions and Instructions
Prepare the Sauce
In a pan, combine the mixed berries and caster sugar. Bring to a gentle boil. Reduce the heat and stir in the arrowroot mixture and ice wine. Cook until the sauce slightly thickens. Set aside.
Prepare the Tempura Batter
In a bowl, whisk together the cornflour and beer until the batter is slightly thicker than single cream.
Cook the Steaks
Preheat the grill to high. In an ovenproof pan, melt butter over medium heat. Add the fillet steaks and cook under the grill, basting with butter, until they reach your desired doneness, turning halfway through.
Cook the Prawns
Heat vegetable oil in a deep fryer to 180°C. Dip the prawns into the tempura batter, ensuring they are well-coated. Carefully place the battered prawns into the hot oil and fry until golden and crispy. Remove with a slotted spoon and drain on paper towels. Keep warm if necessary.
Assemble the Dish
Place the cooked steaks on warm plates. Top each steak with three tempura prawns. Drizzle the ice wine and berry sauce over the surf and turf. Serve with your choice of seasonal mixed vegetables. Garnish with chopped chives.
Notes
Steak Doneness
For best results, use a meat thermometer to check the internal temperature of the steaks: 50-52°C for rare, 57-60°C for medium, and 65-70°C for well done.
Tempura Batter Consistency
Ensure the tempura batter is not too runny; a thicker batter helps create a crispier coating.
Cooking Prawns
Do not overcrowd the fryer when cooking prawns, as this can lower the oil temperature and result in soggy batter.
Serving Suggestion
For added flavor, consider incorporating herbs or spices into the mixed vegetables or serving with a side of garlic bread.
Cook techniques
Preparing the Sauce
Combine mixed berries and caster sugar in a pan, and bring to a gentle boil. Reduce heat, stir in an arrowroot mixture mixed with ice wine, and cook until the sauce thickens slightly.
Preparing the Tempura Batter
Whisk together cornflour and beer in a bowl until the mixture is slightly thicker than single cream.
Cooking the Steaks
Preheat the grill to high. Melt butter in an ovenproof pan over medium heat, add fillet steaks, and cook under the grill, basting with butter until desired doneness, turning halfway.
Cooking the Prawns
Heat vegetable oil in a deep fryer to 180°C. Dip shelled and deveined prawns into tempura batter, ensuring they are well-coated, then fry until golden and crispy. Use a slotted spoon to remove and drain.
Assembling the Dish
Place cooked steaks on warm plates, top each with three tempura prawns, drizzle with ice wine and berry sauce, serve with mixed vegetables, and garnish with chopped chives.
FAQ
What type of steaks should I use for this recipe?
Fillet steaks are recommended for tenderness and flavor.
Can I use a different type of batter for the prawns?
Yes, you can use a different batter, such as a standard flour batter or a batter made with sparkling water for a lighter texture.
How do I know when my steaks are cooked to the right doneness?
Use a meat thermometer to check the internal temperature: 50°C for rare, 60°C for medium, and 70°C for well done.
Can I prepare the ice wine and berry sauce in advance?
Yes, you can prepare the sauce ahead of time and reheat it gently before serving.
What vegetables can I serve with this dish?
Any seasonal mixed vegetables, such as asparagus, green beans, or carrots, would complement this dish well.
Conclusion
This surf and turf dish beautifully combines succulent fillet steaks with crispy tempura prawns, all enhanced by a delightful ice wine and berry sauce. The addition of seasonal mixed vegetables and a sprinkle of chives elevates the presentation, making it a perfect dish for special occasions or a cozy dinner at home.
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