Surf and turf with aioli

Surf and turf with aioli

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  • 0:35 Prep
  • 1:05 Cook
  • 16 Servings
  • Capable cooks

Celebrate Christmas Day in true Aussie style with this barbecue platter of beef and prawns.

Featured in
Christmas menu plans, Beef recipes


  • 2 x 1kg beef eye fillets
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt flakes
  • 1 teaspoon ground black pepper
  • 32 large green king prawns, unpeeled
  • Chopped fresh flat-leaf parsley leaves, to serve


  • 2/3 cup extra light olive oil
  • 1/3 cup olive oil
  • 2 egg yolks
  • 1 teaspoon dijon mustard
  • 2 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves


  • You'll need unwaxed kitchen string.


  • Step 1
    Preheat barbecue plate on high, leaving hood closed. Tie beef with kitchen string at 5cm intervals (to maintain shape during cooking). Rub beef all over with oil and sprinkle with salt and pepper.
  • Step 2
    Cook beef, turning, for 5 minutes or until browned. Transfer to a disposable foil baking tray. Reduce heat to low. Cook, with hood closed, using indirect heat, for 45 minutes for medium or until cooked to your liking.
  • Step 3
    Meanwhile, make aioli: Place oils in a jug. Whisk egg yolks and mustard in a medium bowl. Gradually whisk in oil, in a thin, steady stream until mixture thickens. Stir in lemon juice, garlic and parsley.
  • Step 4
    Remove beef from barbecue. Cover with foil. Stand for 10 minutes. Meanwhile, increase barbecue plate to high. Cook prawns, turning, for 4 to 5 minutes or until prawns are pink and just cooked through. Remove and discard string from beef. Thickly slice. Serve beef and prawns on a large platter with aioli and sprinkled with parsley.

  • Low carb
  • Low kilojoule
  • Low sugar


  • 1860 kj


  • 33g

    Fat Total

  • 9g

    Saturated Fat

  • 37g


  • 158mg


  • 523.93mg


All nutrition values are per serve


Serves 16 as part of menu.

  • Author: Cathie Lonnie & Michelle Noerianto
  • Image credit: Chris L Jones & Andrew Young
  • Publication: Super Food Ideas



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