Kevin's Surf 'n' Turf with Cowboy Butter Sauce

1. The steak and prawns will cook quickly so prepare the sauce first. In a small saucepan, add the shallots, 2 chopped garlic cloves, lemon zest and cream. Bring to a boil to cook the shallots and warm the liquid.
2. Using a small whisk, over low heat, whisk in the mustard, then, in small quantities at a time, stir in 150g of the diced butter pieces. 
3. Take the pan on and off the heat to keep the sauce warm without the butter splitting. Once all the butter is combined into the sauce, add the Worcestershire sauce, smoked paprika, chilli flakes, fresh parsley and chives. Remove from the heat and keep covered in a warm area.
4. Next, drizzle the oil over the steaks and prawns. Rub to coat well.
5. Place the steaks on the pan over high heat. Season well and sear for 3 minutes on each side over high heat, reduce the heat to medium and add the rest of the butter and garlic.
6. Continue to cook, basting the steaks in the butter for a further 2-3 minutes for medium or 4-5 minutes for well-done.
7. Once ready, remove the steaks from the pan to rest and add the prawns and tenderstem broccoli spears to the pan with the foaming and browning butter.
8. Sear the prawns and broccoli in the pan for a further 2 minutes or so until cooked through. Add the rest of
the chives and parsley. Check the seasoning. Remove from the heat.
9. Serve the steaks with the prawns and broccoli on a bed of mashed potato and spoon over the butter sauce.