Total recipe

Calories~3,250 kcal

Protein~165 g

Carbs~12 g

Fat~275 g

Fiber~1 g

Sugar~2 g

2 servings

Calories~1,625 kcal

Protein~83 g

Carbs~6 g

Fat~138 g

Fiber~0.5 g

Sugar~1 g

Surf and Turf

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

Directions

  • 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.