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Karl Stefanovic's eye fillet with king prawns

Ingredients

2.5kg eye fillets of beef (middle section) larder trimmed
50 medium king prawn tails
1 bunch parsley
1 bunch oregano
1 bunch rosemary
1 head garlic
500g unsalted butter
5 lemons
salt & fresh cracked pepper
Olive oil

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Method

Pre-heat the BBQ to a medium/high heat
Chop the herbs
Rub oil over the beef, season with salt and pepper and then roll in the chopped herbs so that they are well covered
Make the garlic butter by combining the softened butter with 5 cloves of finely chopped garlic, the juice of one lemon and the remaining chopped herbs. Season with salt and pepper
Grill the beef fillet, turning regularly for about 15 minutes. Then move to the wire rack above the BBQ to slowly cook and rest
Meanwhile, grill the prawns, cooking on either side for about 2 minutes
Slice a thin piece of beef and top with a prawn and a small amount of garlic butter
Add a squeeze of lemon, fasten with a skewer and serve
Tom Riley's wine suggestion: Perfectly matched with Penfolds Koonunga Hill Cabernet Sauvignon

Karl Stefanovic:

I love this recipe because it's the perfect combination and it's so easy to prepare. If grilled to perfection, the beef drizzled with luscious garlic butter melts in your mouth. Nothing beats fresh prawns on the barbeque.

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