Atlantic surf and turf with ice wine sauce

by Karen Burns-Booth
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2
60 minutes

Ingredients

Filet mignon and prawns

  • 2 fillet steaks, each weighing 150-175g
  • butter, for frying
  • 6 king prawns, (cold water), large, shelled and deveined. Use spot prawns if you can get your hands on them

Tempura batter

  • 80g of cornflour
  • 100ml of beer
  • vegetable oil, for deep-frying

Ice wine and berry sauce

  • 150g of mixed berries, such as blueberries, raspberries and blackberries (fresh or frozen depending on the season)
  • 50g of caster sugar
  • 1 tbsp of arrowroot, mixed with 1 tbsp ice wine
  • 125ml of ice wine

To serve

  • mixed vegetables
  • chopped chives

Method

1
To begin, make the sauce. Add the berries and sugar to a pan and bring to a gentle boil. Turn the heat down and add the arrowroot mixture and the ice wine – stir until slightly thickened. Set to one side until needed
2
Preheat a deep-fryer to 180°C to cook the prawns
3
Make the tempura batter by beating the beer into the cornflour and adjusting the consistency – the batter should be slightly thicker than single cream
4
Melt the butter in a large ovenproof pan and add the steaks. Place them under a hot grill and keep basting them with the butter until cooked to your liking, turning them over halfway through cooking
5
Whilst the steaks are cooking, dip the prawns into the batter. Add to the hot oil and fry until golden, crispy and cooked through. Remove the prawns with a slotted spoon and drain on paper. Keep warm if necessary
6
Place the cooked steaks onto warm plates, sit the prawns on top of the and serve with the reheated berry and ice wine sauce, along with your choice of seasonal vegetables and a scattering of chives