Australian Fillet of Beef with Seasonal Vegetables, Garlic Infused Potato Gratin
and a Red Wine Glaze Sauce

4 x 10oz Australian beef steaks (sirloin, ribeye, strip loin or tenderloin)
8 oyster mushrooms
12 spinach leaves
1 oz olive oil
6 drops sesame oil

Method
Season steak with salt and cracked pepper. Fry in a hot frypan on both sides. Place on vegetable trimmings and roast in a 355°F (180°C) oven for ten minutes. Remove from oven and let rest on a wire rack for five minutes.

Potato Gratin
6 potatoes (peeled)
4 cloves garlic
2 egg yolks
7 oz thickened cream

Method
Slice potatoes 1⁄8 inch thick. Finely dice garlic and add to yolk and cream mix. Add cream mix to sliced potatoes. Compact into buttered baking dish and cook in a 300°F (150°C) oven for twenty minutes. Let cool and cut into four pieces.

Seasonal Vegetables
1 carrot
1 red onion
1 red capsicum
1 yellow capsicum
1 zucchini
Olive oil

Method
Cut vegetables into thin strips. In a frypan toss vegetables together in olive oil until cooked.

Red Wine Glaze Sauce
1 tablespoon finely diced carrot, onion & celery
1 teaspoon black peppercorns
Sprig of thyme
4 bay leaves
13 oz red wine
1 quart veal stock

Method
Lightly brown diced vegetables in pot, add spices and herbs. Deglaze with red wine and reduce. Add veal stock and reduce again until a sauce consistency is achieved. Pass sauce through a fine cloth.

Assembly
To the seasonal vegetables add remaining ingredients (oyster mushrooms, spinach leaves), toss well with sesame oil and arrange on a plate. Heat potato gratin and steak in oven until hot. Arrange on plate with vegetables and drizzle with red wine glaze sauce.