Surf & Turf

For the steak, drizzle olive oil over steak and sprinkle with salt and pepper. Let the steaks stand at room temperature approximately 30 minutes before grilling.

Heat barbecue/grill or pan to high heat. Depending on thickness, grill steak 4-6 minutes each side, turning once until desired doneness. Leave to rest 5 minutes before enjoying.

For the sauce, melt butter and cook eschalot over gentle heat until softened, but not browned. Remove from pan and set aside.

Add wine and brandy to the pan, bring to boil for about 10 minutes until reduced slightly. Add cream and stock. Boil gently, adding cornflour mixed with water to thicken slightly if needed. Add herbs and spring onion, taste and season with salt and pepper.

Just before serving, add prawns and cook gently until they turn orange - a couple of minutes.

Serve with beef steak. Also works with salmon!