- 3 eschalots, finely diced
- 2 cloves garlic, minced
- 2 Tbsp butter
- 1 Tbsp plain flour
- 1 cup dry white wine
- 1 cup beef stock
- 2 tsp seeded mustard
- 100ml cream
- sea salt flakes and freshly-milled black pepper
- ¼ bunch parsley, sliced
- 4 x 220g sirloin steaks
- celery salt
- cooking oil spray
- 400g prawns, peeled and de-veined
- watercress and lemon wedges, to serve
1 Sauté the eschalots and garlic in butter in a large pan over a moderate heat for 4 minutes, until softened. Sprinkle on the flour and cook until thickened. Pour in the wine, bring to a simmer, then add the stock, mustard and cream and simmer until thickened. Season with salt and pepper.
2 Season the steaks with celery salt and sprinkle with cooking oil spray. Cook on a hot barbecue grill for 8 minutes, turning often, until medium, then set aside to rest.
3 Add the parsley and prawns to the sauce and simmer until the prawns are just firm. Serve the steak with sauce, watercress and lemon.