2 x beef fillet
Sea salt & cracked pepper
Grapeseed oil or extra virgin olive oil
¼ fennel bulb
1 bunch asparagus
Sorrel leaves or micro herbs for garnish
Smoked Garlic Thyme Butter
100g unsalted butter
1 smoked garlic or garlic clove, crushed
1 tablespoon thyme leaves
2 med potatoes, peeled, chopped
¼ cup thickened cream
¼ cup milk + extra
- For the smoked garlic thyme butter, in a bowl soften butter and add garlic and thyme leaves, mix to combine. Transfer the flavoured butter to a piece of parchment paper or plastic wrap, form the butter into a log and wrap it well. Chill for at least 2 hours before cutting into slices for serving.
- For potato puree, place potato and a pinch of salt in a saucepan covered with water, bring to boil and cook until potato is tender, drain well. Mash the potatoes to remove all lumps, then add butter, cream and milk and mix to combine. Place in a food processor and blend until smooth, add more milk to form a silky smooth puree. Season to taste and set aside, re heat just before serving.
- Pre-heat oven to 180°C (350°F). Trim the fennel, cut bulb in half, trim away most of the core, leaving just enough to hold the layers intact. Slice each quarter into 4 wedges. In a medium bowl, carefully coat with olive oil, salt and pepper. Line a tray with baking paper and spread the fennel on the sheet. Roast for 10-15 minutes or until fennel are almost tender and lightly browned.
- Rub steaks with oil, and season with salt and pepper. Heat barbecue or grill pan over high heat, add beef and cook for 4-5 minutes each side or cook steaks to your liking. Remove and rest the beef for 5 minutes before serving
- Steam asparagus
On 2 serving plates place potato puree in the middle of each plate. Arrange asparagus on the puree, then place the beef on top. Cut a slice of the smoked butter and place on top of each steak then arrange 2 fennel pieces over the top of each one and garnish with sorrel leaves and serve.