MAKES: ABOUT 30

Potato Rösti

Heat olive oil in a frying pan over high heat. Cook the shallots for one minute, stirring frequently. Lower heat and add the balsamic vinegar and continue to cook until caramelized (about five minutes) taking care not to burn. Remove from heat and set aside in a warm place until required.

To cook the beef filet, season with sea salt and pepper. Preheat a frying pan over high heat. Cook the beef filet until sealed and browned all over. Set aside to rest for 10 minutes. Cut the beef into thin slices (about 1/4 of an inch), then finely shred with a knife.

For the potato rosti, coarsely grate the potatoes. Wrap in a clean cloth and squeeze to remove excess moisture. Transfer the potato to a bowl, add the chives, stir until well combined and season to taste.

Heat some of the oil in a non-stick frying pan over medium-high heat. Place a heaped tablespoon of the mixture into the frying pan and cook, in batches, until light golden. Remove from the pan and drain on paper towels. Set aside in a low oven.

To assemble beef and potato rosti, combine the mayonnaise and garlic. Place a spoonful of the garlic mayonnaise onto each rosti. Arrange the shredded beef, then add a small spoonful of caramelized shallot. Top each with a small basil leaf and serve immediately.

SERVES 4

Dressing for beef

For the noodles

Dressing for noodles

Mix beef with fish sauce and set aside to marinate. Mix together dressing ingredients for beef.

Cover noodles with boiling water and let stand for five minutes. Drain and run through cold water until cool. Toss with salad ingredients.

Cook beef on high heat for three minutes each side and then rest for five minutes. Thinly slice and toss with 3/4 of the beef dressing.

Combine ingredients for the noodle dressing and toss through combined noodles and salad ingredients. Place noodles on serving plates and top with beef strips. Drizzle with remaining beef dressing.

SERVES 4

Beef steaks

Roast thyme kipfler potatoes

Preheat oven to 360° F. Preheat grill on high heat.

For the beef steaks, combine the white and black peppercorns, and sea salt in a mortar and crush until coarsely cracked and combined. Press the pepper mixture onto each steak to coat well. Evenly drizzle one tablespoon of the olive oil over the steaks. Cover and let marinate.

Brush the remaining olive oil over red peppers. Place the peppers under the grill (skin side up) until skin has blistered and just blackened. Remove from the grill and transfer to a plastic bag. Seal and set aside to cool.

To roast kipfler potatoes, place the potatoes and thyme leaves removed from stems, in a roasting pan. Drizzle with olive oil and toss until well combined. Season to taste. Roast in a preheated oven for 50 minutes, tossing occasionally, until golden and cooked through.

To cook the beef steaks, preheat a char-grill or barbecue on high heat. Cook the steaks for three minutes on each side for rare or until cooked through to your liking.

Remove the steaks from the char-grill. Cover and set aside to rest for five minutes.

To serve, peel skin from red peppers and discard. Cut the roasted red peppers into long, thin slices and arrange on plates. Top with a beef steak, accompanied by the roast kipfler potatoes.

SERVES 6-8

Preheat oven to 395° F.

Drain porcini mushrooms, reserving the liquid. Heat half the olive oil and half the butter in a large frying pan. Add all the mushrooms and cook over medium heat, stirring, for 10 minutes. Add the garlic and continue to cook for two minutes, or until cooked through. Remove from the heat and set aside to cool.

Meanwhile, cut a V-shaped incision about one and a half inches deep along the length of the beef, removing excess strip of beef. Strain spinach, pressing hard with a wooden spoon to remove moisture. Lay half the spinach leaves along base of the incision.

Spoon the mushroom mixture on top of the spinach, then top with remaining spinach, pressing to enclose the mushroom filling. Tie the beef filet together firmly.

Heat the remaining olive oil and butter in a large frying pan over high heat

Seal beef filet on all sides. Transfer beef filet to a baking tray. Roast in preheated oven for 40 minutes for rare or until cooked through to your liking. Remove from oven. Transfer to a platter and cover. Set aside to rest for 10 minutes.

Meanwhile, to make the au jus, place roasting pan onto medium-high heat. Add one of the cup porcini liquid, and stir until reduced and thickened.

To serve, remove string from beef filet. Cut beef filet into thick (about one inch) slices. Serve with celeriac puree and baby greens.

Celeriac and potato puree (serves 6)

3 cloves unpeeled garlic, cooked in water, changing the water at least twice

Slip garlic cloves from skins and simmer in cream until soft. Puree. Cook potatoes, drain and mash. Add garlic cream to potatoes and mix well. Puree celeriac and mix well with mash. Add hot milk if puree is too stiff.