Monday, 29 April 2013

Creamy garlic sauce

 


Surf and Turf with creamy garlic sauce


For Surf and Turf or garlic prawns


Funny enough I picked up this recipe during my waitressing days, where a chef on a quiet night taught me how to make it.

Since I have moved down South (of Australia) from the sunny north a good Surf and Turf (or Reef and Beef)  is something I have really, really missed. Up North it is found on almost every menu, but down here (and I'm not sure why) it really isn't something I have seen very often.

A lot of people might think it is really hard to make at home. After you find out how to make the garlic sauce that completes this dish you will be amazed why you haven't had it more.

Creamy garlic sauce

Serves 4

As a rule of thumb, use 1/2 cup of cream, 1/2 teaspoon of garlic,  parsley and chives for each serve of steak you are making. This makes a generous amount of sauce for each steak.

2 cups of thickened cream
2 teaspoon garlic
2 teaspoons of chopped fresh parsley or dried parsley
2 teaspoons of chopped fresh garlic chives (optional - you can leave this out if you don't have it)
1 teaspoon of butter


Creamy garlic sauce
Once the sauce is thick and a
creamy yellow colour your know the
sauce is done.

Simply melt your butter in a small pan with the garlic and let it cook for a couple of mins until you can smell the aroma of the garlic. Turning down to medium to low heat add your cream and herbs and allow it to come to the bowl before turning it down to a low heat. Let the cream simmer away until it starts to thicken and turns a creamy yellow colour. This is the key to this sauce, because if you don't let it get to this stage you would simply be pouring cream over your steak.

And you're done.

I know right - so simply it's not funny!

If you are making Surf and Turf, I always start cooking my steak first then go straight into my sauce so it can simmer away. Then with your prawns and calamari I always put them in the pan with the steak just to get a little bit of colour on them before adding them into the sauce to finish cooking - I think this adds the most flavour.

If you are making garlic prawns that you are going to be serving with rice I would make 1 cup of cream per person so that you have extra sauce for your rice.

I also love this sauce for chicken breast, and for a creamy mushroom sauce simply cut down the amount of garlic and fry off mushrooms and a little onion with before adding the cream.

This isn't a recipe that I tell you to make but don't have it myself ... I just made this tonight! And if you know my facebook page well, you will know that I have made this garlic sauce many times ... I. Love. Garlic - what can I say?!

Enjoy!
Steph xo

18 comments:

  1. Ooooh yummy - this sounds so good. I LOVE surf and turf! Going to be making this tonight :)

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    1. Thank you Imogen! I hope you enjoyed it :)

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  2. Thank you this will be a great recipe for Easter Sunday

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    1. You are most welcome, Lynette.

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  3. Replies
    1. Thank you Choz! I love how easy it is too.

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  4. Loved, loved, loved this sauce. Thank you

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    1. Thanks Robyn! It's one of our favourites. I'm so glad you loved it so much.

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  5. Loved, loved, love this sauce. Thank you

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  6. what garlic do you use? cloves crushed or jar garlic?

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    1. Hi! I use whatever I have at the time, fresh crushed or in the jar. Both work just as well as the other.

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  7. Made this sauce tonight & is so delicious. Will definitely be using this recipe again.

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  8. Hi,
    My Husband and I made this tonight, and it was so Yummy, I had to stop myself from licking the plate. It was so easy to make.
    Thank you so much for posting it. I am looking forward to doing the recipe again. Thank you Steph

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  9. Hi Steph you didn't happen to work at Dunwoody's in Cairns did you?

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    Replies
    1. Hi Jody 😊 Funny enough in Queensland but not that far north! Guessing it's a similar sauce to Dunwoody's?

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  10. does this need to be made with fresh garlic or can you use minced garlic in a jar?

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    Replies
    1. I've made it with both and it turns out well either way. Fresh is best, though, and will give it the most flavour.

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  11. Making tonite sounds so good thanks

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