Gareth Ward’s Welsh Beef fillet surf and turf

2 fillets of PGI Welsh Beef
100g good quality fresh prawns, peeled and washed
Handful of parsley, finely chopped
Salt
A few knobs of unsalted butter
4-5 cloves of garlic, minced or finely chopped
Handful of pickled shallots, finely sliced
Handful of tender broccoli greens (leaves), or other leaves such as spinach or kale

Method

Sprinkle the steaks with salt on both sides and add to a hot, oiled frying pan. After a few minutes flip them over and transfer the steaks to a low temperature oven (around 100ºC / 80ºC fan / Gas 1) to cook for another 5 minutes for medium-rare (or to your preference). Leave the steak to rest in a warm place once cooked to your liking.
Make garlic butter for the prawns by heating the butter in a pan, adding the garlic and cooking together for about 5 minutes until the garlic is very soft. Remove from the heat and, only once it has stopped boiling, add the prawns to the warm mixture as well as the parsley, and let them gently cook in the residual heat.
Reheat and chargrill the steaks for added flavour and crispiness by placing the steaks on a barbeque or grill for a few seconds.
To serve, slice the steaks into 5 or 6 pieces each and add a pinch of salt. Pile the broccoli greens or leaves in the centre of the plate and top with the steaks – the residual heat from the steaks will lightly poach the leaves. Spoon the garlic butter prawns on top of the steaks and dot a few pickled shallots over the dish to finish.