Surf and Turf with Garlic Cream Sauce

Begin by preheating your grill pan. This step is crucial because a sufficiently hot pan will sear the steak effectively and lock in the desired flavors.

Season your tenderloin steaks with salt and pepper. In my experience, applying the seasoning at least 10 minutes before cooking helps to deeply infuse these flavors into the steak.

Lightly grease your hot grill pan with some olive oil and lay the steaks on the grill.

Continue to grill the steaks for about 4-5 minutes on each side for medium-rare or until they're cooked to your desired level.

After the steaks are cooked, move them to a warm plate and cover with foil to keep warm and allow them to rest. It's generally recommended to let steaks rest as long as you cooked them. This helps to redistribute juices throughout the steak.

Using the same pan, add another tablespoon of oil and throw in the prawns. Cook them until they turn a beautiful pink hue which usually takes about 2-3 minutes on each side.

After the prawns are cooked, move them to the plate with the steaks.

Now it's time to prepare the garlic cream sauce. In the same pan, add finely chopped garlic and cook until it's aromatic but not browned.

Pour in the white wine and continue to cook until it's reduced to about half.

Gradually stir in the heavy cream and simmer it until it thickens to your desired consistency.

Season the sauce with salt, pepper, and chopped fresh parsley. If you find the sauce a bit thick, feel free to add a dash of white wine or water.

Spoon your garlic cream sauce over your rested surf and turf, serve with lemon wedges on the side, and enjoy this beautifully balanced dish.