?Surf and Turf? ? Wagyu with prosciutto wrapped scampi and chilli fig jam
450g wagyu sirloin steak
50g butter, softened
1 garlic clove, finely chopped
12 scampi tails, peeled and deveined
12 prosciutto slices
Rosemary flowers, to garnish
2 tablespoons olive oil
*Chill fig jam *
1 tablespoon olive oil
2 garlic cloves, finely chopped
6 small (about 500g) tomatoes, roughly chopped
6 small (about 300g) figs, roughly chopped
1 cup (220g) caster sugar
¼ cup white wine vinegar
1 teaspoon thyme leaves
1 bird?s eye chilli, finely chopped
1 teaspoon chopped basil
1. Remove steak from the fridge and set aside to bring up to room temperature.
2. To make the jam, heat oil in a saucepan over medium heat. Add garlic and gently cook for about 30 seconds, then add tomatoes and figs. Cook for 5 minutes or until softened. Add sugar, vinegar, thyme and chilli, and season to taste with salt and pepper. Cook for about 45 minutes or until a jam-like consistency, stirring regularly.
3. Remove from heat and set aside to cool, then stir through basil.
4. Place butter in a small bowl with the garlic and a pinch of salt. Using the back of a fork, mash the mixture to combine.
5. Smear a small amount of garlic butter on both sides of each scampi tail, then wrap up tightly with a slice of prosciutto. Set aside.
6. Heat a non-stick frying pan over high heat. Season steak with salt, then place in pan, fat-side down, holding the steak upright with tongs. Cook for 1-2 minutes on each side or until completely caramelised. Transfer steak to a plate and cover loosely with foil. Set aside to rest for 5 minutes.
7. Meanwhile, return pan over medium heat. Cook wrapped scampi for about 30 seconds each side or until just cooked through.
8. To serve, slice wagyu into 1cm-thick pieces, then arrange 3 pieces on each plate. Place scampi between wagyu slices and spoon jam onto plate. Garnish with rosemary flowers if desired.
Store remaining chilli fig jam in a sterilised jar in the refrigerator