Free Range Chef

Fillet of Beef
With a gold Kumra puree, garlic and thyme Portobello mushrooms, broad bean & sage crush, Madeira Jus, finished with truffle oil

400g fillet steak
400g Kumara
1 clove Garlic crushed
1 tblsp picked thyme
5 large Portobello mushrooms, brushed of dirt
400g broad beans
300g butter
250ml cream
Bunch of sage leaves (rough chop)
Olive oil
Salt and pepper

Trim fillet steak if needed; roll the fillet in glad wrap tightly. Roll into a cylinder shape tying both ends and refrigerate.

Make kumara Puree:
Peel kumara and cut into equal sized pieces, place in a pan with equal quantities of cream and water a knob of butter and salt.
Simmer till soft, when cooked drain keeping some of the liquid let cool slightly and process in a blender till smooth, adding butter, cream and salt to taste.
Pass through a fine sieve. Keep warm or chill till needed or Place in catering squeeze bottle for service.

Boil a pan of salted water; blanch the broad beans, about 6 minutes. Refresh under cold water, till completely cold.
Peel the broad beans put into bowl till needed.

Remove fillet steak and cut your required thickness of steak. If possible bring meat to room temperature.

Slice mushrooms on an angle horizontally.

To serve:
Heat Jus (see Recipe)
Heat a pan with 2tblsp oil, salt top of steak and when oil is hot add steaks searing the top for about 3 minutes. Turning and giving another 3 minutes, then seal all the sides. Cook in oven to your required taste.
Rest for 5 minutes.

Place another pan on with a knob of butter, heat and gently fry sage leaves, after a minute add broad beans and mix crushing them, add salt and pepper.

Heat a pan with olive oil and garlic for the mushrooms, when hot add mushrooms fry on high heat for 2-3minutes, being care full not to burn the garlic, add knob of butter and the thyme, salt and lots of cracked black pepper.
Remove from heat.
Reheat kumara in Bain Marie or if not in bottle, microwave or pan. Place mushrooms in a line along center of plate, a circle of kumera on each side of the mushrooms, broad bean crush to the side and the steak on top in the center of the mushrooms, pour Jus over and granish with truffle oil, micro herbs, kumera chips and truffle oil.