Beef Surf & Turf

Beef Tenderloin surf & Turf With Roasted Cauliflower & Hollandaise Sauce

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● 1 kg beef tenderloin

● 1 whole cauliflower

● 100g slivered almonds

● 5 egg yolks

● 250g butter

● 100ml white vinegar

● 1 bunch Tarragon

● 250g prawn tail

● 2x finely chopped garlic Cloves

● Olive oil

● Fresh thyme



Step 1. Preheat the oven to 200° (fan forced).

Step 2. Cut cauliflower into small florets.

Step 3. Toss in olive oil, chopped garlic, almonds and thyme. Place on baking tray in the oven for 12 min or until golden.

Step 4. Sear steaks in a hot pan with a drizzle of olive oil, salt and pepper.

Step 5. Cook for 3 minutes each side for medium rare (shorter or longer to your liking) and place in a covered dish to rest.

Step 6. Hollandaise Sauce: Melt butter in the microwave.

Step 7. Separate egg yolks. Set egg white’s aside and place yolks only in a stainless steel bowl.

Step 8. Add white vinegar, chopped tarragon, salt and pepper. Place above a saucepan with simmering water, whisk continuously until smooth and thickened (do not overcook!).

Step 9. Remove from heat and slowly incorporate melted butter while whisking continuously. This should obtain a stable thick sauce.

Step 10. Using the same pan as the steaks, quickly sear the prawns until cooked through.

Step 11. Serve steaks with roasted cauliflowers and cooked prawns. Top with hollandaise sauce.


Ingredients sourced from: Green Valley Spices, Aldi, King Ananas, Coles, That's Fishy