Ingredients:

  • 4 Tbsp Unsalted Butter, softened
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Lemon Zest
  • 1 Tbsp Fresh Chives, finely chopped
  • 1 small clove Garlic, minced
  • Flaky Sea Salt and Black Pepper, to taste (for compound butter)
  • 2 Filet Mignon Steaks (1.5 inches thick)
  • Coarse Kosher Salt and Freshly Ground Black Pepper (for steak)
  • 1 Tbsp High Heat Cooking Oil (Grapeseed or Canola)
  • 2 Tbsp Unsalted Butter (for basting)
  • 2 Fresh Thyme Sprigs
  • 2 cloves Garlic, smashed
  • 10-12 oz Large Prawns, peeled and deveined
  • 1 Tbsp Olive Oil
  • 3 cloves Garlic, minced (for prawns)
  • 1/4 cup Dry White Wine or Chicken Broth
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare Compound Butter: Mix all butter ingredients thoroughly. Place the mixture onto plastic wrap, roll into a log shape, twist the ends, and refrigerate until firm (about 20 minutes).
  2. Prep Steak: Remove steaks from the fridge 30-45 minutes before cooking. Pat them very dry with paper towels. Season aggressively on all sides with salt and pepper.
  3. Sear Steak: Heat the high-heat oil in a heavy-bottomed skillet over medium-high heat until shimmering. Carefully place steaks away from you. Sear undisturbed for 3-4 minutes until a deep brown crust forms.
  4. Flip & Baste: Flip the steaks. Reduce heat slightly to medium. Add the 2 Tbsp basting butter, smashed garlic, and thyme to the pan. Tilt the pan and use a spoon to continuously baste the foaming butter over the steaks for 2-3 minutes until desired internal temperature is reached (e.g., 130-135°F for medium-rare).
  5. Rest Steak: Remove steaks immediately and place on a cutting board or wire rack. Tent loosely with foil. Allow to rest for 10 minutes.
  6. Cook Prawns: While the steak rests, use the same skillet. Add 1 Tbsp olive oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.
  7. Sauté Prawns: Increase heat to medium-high. Add the dry prawns in a single layer. Cook for 1-2 minutes per side until pink and opaque.
  8. Deglaze & Finish Sauce: Pour in the white wine/broth. Let it bubble and reduce by half (about 1 minute). Stir in the fresh lemon juice. Remove from heat immediately.
  9. Plating: Slice the rested steak against the grain. Place steak and prawns on plates. Slice a generous disc of the cold compound butter and place it directly on top of the hot steak and prawns to melt. Garnish with extra fresh parsley.