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