Surf and turf with pink peppercorn sauce

Pink peppercorn sauce

• 1 garlic clove
• 1 eschalot cut into halves
• 40 g salted butter cut into cubes
• 50 g white wine
• 1 tsp tomato paste
• 2 tbsp pink peppercorns lightly crushed (see Tips)
• 100 g water
• 1 tsp Chicken stock powder or Chicken stock paste (see Tips)
• 200 g pouring (whipping) cream
• 4 egg yolks (see Tips)

Surf and turf

• 500 g water
• 8 - 12 large raw prawns deveined and butterflied
• 4 beef fillet steaks
• extra virgin olive oil to drizzle
• sea salt to season
• ground black pepper to season
• thick-cut chips to serve