Karl Stefanovic's Eye Fillet with Prawns

* Karl Stefanovic's Eye Fillet with Prawns*

Karl Stefanovic is the co-host of Channel Nine's long running morning show 'Today'. Karl's career as a reporter has seen him travel all over Australia and internationally. From WIN-TV in Rockhampton, to Television New Zealand in Auckland and back to Australia as a reporter for National Nine News in Brisbane.

Karl's exclusive reports on the New South Wales bushfires from Sussex Inlet in January 2002 led to his appointment to Nine's Sydney newsroom. In 2003, he was posted to Los Angeles as one of the Nine Network's U.S. correspondents. Since his return to Australia for his role on 'Today', Karl has covered the Beaconsfield mining disaster, the Soccer World Cup in Germany and ANZAC Day celebrations in France. Karl and his wife Cassandra have three children.

Ingredients

2.5kg Eye fillets of beef (middle section) larder trimmed
50 Medium king prawn tails
1 bunch Parsley
1 bunch Oregano
1 bunch Rosemary
1 head Garlic
500g Unsalted butter
5 Lemons
Salt & fresh cracked pepper
Olive oil

Method
1. Pre-heat the BBQ to a medium/high heat
2. Chop the herbs
3. Rub oil over the beef, season with salt and pepper and then roll in the chopped herbs so that they are well covered
4. Make the garlic butter by combining the softened butter with 5 cloves of finely chopped garlic, the juice of one lemon and the remaining chopped herbs. Season with salt and pepper
**5. Grill the beef fillet, turning regularly for about 15 minutes. Then move to the wire rack above the BBQ to slowly cook and rest
**6. Meanwhile, grill the prawns, cooking on either side for about 2 minutes
**7. Slice a thin piece of beef and top with a prawn and a small amount of garlic butter
8. Add a squeeze of lemon, fasten with a skewer and serve

*Tom Riley's Wine Suggestion: *Perfectly matched with Penfolds Koonunga Hill CabernetSauvignon