Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Tom Kerridge’s Surf and Turf

By M&S Food
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…
Shop for ingredients

Time and servings

Total time
Prep time
Cooking time

Ingredients

10 total
  • 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

7 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Remove the truffle butter from the freezer. Using a small heart-shaped cutter, cut out some heart shapes, reserving the offcuts.

  6. 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.

  7. 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.