2 x (200g) beef fillet
2 garlic cloves, crushed
Sea salt & cracked pepper
Grapeseed oil or extra virgin olive oil
60g small broccoli, florets cut in half
Nasturtium leaves for garnish
8 Swiss brown mushrooms, sliced
6 oyster mushrooms
4 shimeji mushrooms
1tbsp thyme leaves, chopped
2 white onions, peel, finely sliced
1 sprig of fresh thyme
2 tablespoon chicken stock
1 tablespoon cream
- For the onion purée, in a saucepan add 1 tablespoon olive oil, chicken stock, thyme and onions. Season with salt and cover with a lid, simmer over low heat for 15-20 minutes or until the onion is very soft but not coloured. Remove from heat and take out thyme sprig, place in a food processor and blitz until very smooth. Add cream and reheat just before serving.
- Rub steaks with olive oil, garlic and season with salt and pepper. Heat barbecue or grill pan over high heat, add steaks and cook for 4-5 minutes each side or cook to your liking. Remove and rest the beef for 5 minutes before serving.
- For the broccoli, toss in a little olive oil and season with salt and pepper. Heat a grill pan or pan over high heat and lightly char on both sides for 1-2 minutes. Set aside ready to serve.
- For the mushrooms, melt butter in a pan over medium to high heat. Add mushrooms and thyme and season with salt and pepper. Sauté for 2-3 minutes or until lightly browned and remove from heat, ready to serve.
On 2 serving plates, spread white onion puree across the middle of the plate with a slight curve. Cut each fillet into 3 pieces and arrange spaced apart on the puree, cut-side facing up. Arrange mushrooms around the beef and 5 broccoli piece on each plate. Garnish the top of the beef with 3 nasturtium leaves on each plate and serve.