Ingredients

• 4 thick cut porterhouse or sirloin steaks
• 12 large peeled uncooked prawns
• 25g butter
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 tablespoon flour
• 1 cup chicken stock
• 2 tablespoons white wine
• ½ cup (125ml) cream
• Salt and pepper to taste
• Steamed vegies and oven fries to serve

Instructions

1. 1. Preheat oven and cook chips as per packet directions. Prepare vegetables and steam them towards the end of the cooking process.
2. 2. Salt and pepper the steaks and heat the grill or frying pan on high heat. Then cook the steaks for 2 mins for rare, 3 mins for medium or 4 mins for well done. Use tongs to turn and cook for a further 2 mins for rare, 3 mins for medium or 4 mins for well done. Remove from heat and allow to rest for 5 minutes before serving.
3. 3. Meanwhile, heat butter, oil and garlic in a medium frying pan over medium-high heat until butter has melted. Add flour. Cook, stirring for 1 minute or until mixture bubbles.
4. 4. Slowly add stock, ¼ cup at a time, stirring constantly to prevent lumps forming. Then add wine and cream. Cook, stirring for 3 minutes or until sauce boils and thickens. Season with salt and pepper.
5. 5. Next, add prawns. Simmer, while stirring for 3 minutes or until prawns are cooked through.
6. 6. Serve creamy garlic prawns on top of steaks with oven fries and steamed vegetables.