Preheat the oven to 80 ° C - 100 ° C top / bottom heat (circulating air 60 ° C - 80 ° C).
Fry the steaks in a little heated olive oil on both sides (time variable - depending on the size of the meat and the degree of doneness required). Then lift out, season with salt and pepper or any other seasoning you like. Wrap in aluminum foil and place in the tube.
Heat the butter in a pan, add the pressed or chopped garlic and fry it briefly. Stir in the herbs and fry briefly. Then add sparkling wine or prosecco or champagne). Let something boil down. Add the prawns and heat them up in the sauce. Season to taste with salt, pepper and possibly also with lime juice.
Take the steaks out of the tube and the foil, arrange on plates, cover with the prawns and the sauce. Serve immediately.
Notes: I am assuming prawns that have already been cooked. But you can of course also use raw shrimp (then please cook according to your requirements or possibly roast with the butter and garlic) or look out for specimens already pickled with herbs and garlic in the fish shop (and add the oil, if it is good, if necessary use instead of butter, herbs and garlic).
If you don`t like it so natural, you can refine the sauce with a little cream, for example. But then be careful with the lime juice (don`t let it boil anymore!) So that it doesn`t flocculate.
The shrimp sauce tastes good even without steak - e.g. with pasta, which can then make a good starter in a fish menu.
I like it best with a green salad and fresh baguette. But saffron rice and of course any vegetable that you otherwise like to eat with steak also go well.
To drink, I have the rest of the sparkling wine that has found its way into the sauce. But an elegant white wine is also happy about this accompaniment.
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