Tom Kerridge’s Surf and Turf
By M&S Food
Published on 01 February 2024
Bring romance to your kitchen table with this truffle-infused surf and turf recipe from chef Tom Kerridge, exclusively created with M&S. Juicy ribeye steak topped with sweet prawns and a homemade truffle butter is guaranteed to impress your dinner date. We love this served with freshly steamed Tenderstem broccoli and M&S triple-cooked chips. Melt any leftover truffle butter over pasta or risotto to elevate a midweek meal.Time and servings
20 minsTotal time
10 minsPrep time
10 minsCooking time
Ingredients
- 130g butter, softened
- 3 tbsp M&S truffle pesto
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped dill
- 1 lemon
- 2 tbsp olive oil
- 2 M&S Collection British ribeye salt dry-aged steaks, at room temperature
- 1 rosemary sprig
- 2 thyme sprigs
- 150g M&S raw Honduran king prawns
Method
Step 1
First, make a truffle and herb butter. Mix 100g softened butter with the truffle pesto, chives, dill and zest ½ the lemon in a bowl with some salt and pepper. Spoon onto a sheet of baking paper, place another sheet of baking paper on top and flatten until the butter is ½ cm thick (approximately 10x15cm). Place onto a tray and set in the freezer to firm up.Step 2
Drizzle 1 tbsp olive oil over the steaks and season on both sides with salt and pepper. Set a large non-stick or cast-iron frying pan over a high heat. When the pan is smoking hot, hold the steaks fat-side-down in the pan and cook for 1 min to render the fat. When the fat is crispy, lay the steaks in the pan and cook for 2-3 mins on each side, depending on their thickness.Step 3
Remove the pan from the heat then add the rosemary and thyme sprigs, followed by the remaining 30g butter. As the butter melts spoon over the steaks to baste.Step 4
After 2-3 mins, remove the steaks and herbs from the pan and transfer to a plate. Pour over the butter and set aside to rest.Step 5
Remove the truffle butter from the freezer. Using a small heart-shaped cutter, cut out some heart shapes, reserving the offcuts.Step 6
Add another 1 tbsp oil to the same frying pan and set over a medium-high heat. Tip the prawns into the pan and cook for 1-2 mins on each side, or until pink. Add the flavoured butter offcuts to the pan along with the remaining zest of ½ the lemon. Remove from the heat and squeeze over the juice of the whole lemon.Step 7
Transfer the rested steaks to 2 plates, top with cooked prawns and a couple of truffle butter hearts. Serve with steamed broccoli and triple-cooked chips.