The great Aussie celebration plate, done at home
There was a time when steak crowned with garlic prawns was the fanciest thing an Australian bistro could put in front of you. It still earns its keep — and it turns out the whole plate is a 25-minute, one-pan job. Sear the medallions, rest them under foil, and the prawns cook in garlic butter in the same pan while you set the table. The resting juices go back into the butter at the end, which is the part the bistros never told you about. Anniversary, birthday, or just a Tuesday that deserves better — this is the one.
Ingredients
- 2 Your Farmer grass-fed eye fillet medallions (about 140g each)
- Salt and pepper to season
- 1 tbsp olive oil
- 50g butter
- 3 cloves garlic, finely chopped
- Pinch of chilli flakes (optional)
- 250g raw prawns, peeled and deveined, tails on
- Juice of half a lemon, plus wedges to serve
- 1 tbsp chopped fresh parsley
- Crusty bread or a green salad, to serve
Instructions
Pat the medallions dry and season generously all over. Pat the prawns dry too — dry prawns brown, wet prawns stew.
2 eye fillet medallionssalt and pepperHeat the oil in a heavy pan over medium-high heat until shimmering. Sear the medallions for 3–4 minutes each side for medium-rare.
1 tbsp olive oilMove the medallions to a warm plate, cover loosely with foil and rest them while you cook the prawns.
Drop the heat to medium. Add the butter, garlic and chilli flakes to the same pan and cook for 30 seconds, until fragrant but not browned.
50g butter3 cloves garlicAdd the prawns and cook for about 2 minutes each side, until pink, curled and just cooked through.
250g raw prawnsTake the pan off the heat and stir in the lemon juice, parsley and every drop of resting juice from the steak plate.
juice of half a lemon1 tbsp parsleyServe the medallions crowned with the prawns, garlic butter spooned over everything, with lemon wedges and crusty bread or a green salad alongside.
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Why Fillet Is the Surf-and-Turf Steak
Surf and turf works on contrast — soft, sweet prawns against a proper steak — and the eye fillet is the cut that lets both sides shine. It's the tenderloin, the muscle that does no work in the animal's life, so it's supremely tender with a gentle, clean flavour that doesn't shout over the seafood the way a big marbled cut can. It's also the leanest cut in the pack, which sets the rules: hot pan, quick cook, proper rest, never a slow cook. Your Farmer® fillet comes as two 140g medallions, which is exactly what this plate wants — one each, seared hard and rested properly. If it's your first time cooking the premium cut, our piece on the special-occasion steak made simple is a good five-minute read before you light the pan.
Swaps and Variations
A scotch fillet swaps in happily if that's what's in the freezer this month — add a minute a side and expect a richer, beefier plate. On the seafood side, scallops are the classic upgrade (a minute and a half a side, no more), and half prawns, half scallops makes it a real occasion. For a creamy garlic-prawn version, add 100ml of thickened cream to the pan after the prawns turn pink and let it bubble for a minute before the lemon and parsley. And if the barbecue's already going, cook the steaks out there and do the prawn butter in a small pan on the side burner.
Storage and Leftovers
Raw medallions keep two to three days in the coldest part of the fridge; thaw frozen ones overnight in the fridge, never on the bench. Buy your prawns raw the day you cook, or thaw them the same careful way. This is a plate to eat the night it's made — reheated fillet loses its blush and reheated prawns turn rubbery — so if anything survives, slice the steak cold over tomorrow's salad and eat the prawns cold with a squeeze of lemon, no apologies needed. The fillet twin pack comes around in the Pack A rotation of our grass-fed beef CSA share, and when there's surplus you'll find the eye fillet on its own too.
Frequently asked questions
Can I use frozen prawns?
How do I know the prawns are cooked?
How do I get both parts hot at serving time?
Can I scale this up for four?
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Warm Eye Fillet and Roast Pumpkin Salad
Sirloin with Bordelaise-Style Red Wine and Shallot Sauce