180g beef pavé

1 plum tomato

50g watercress

20g spinach

250g unsalted butter

2 potatoes

10g wild mushroom

200g plain flour

2 banana shallots

1 bulb garlic

1 leaf basil

1 sprig thyme

20ml double cream

1 tsp Parmesan

1 free range egg Vegetable oil for cooking




Vegetable stock


1 Make short crust pastry, by mixing 200g plain flour, 110g softened butter, 2-3 tbsp cold water, pinch of salt.

2 Half one plum tomato and scoop centre out, add garlic, basil, salt and pepper and slowly dry tomato out in oven.

3 Trim pavé of beef into a rectangle, with trimmings, finely dice and make pie filling along with shallots, garlic, thyme, wild mushroom and jus.

4 Roll pastry out and grease ring, ease pastry into ring, add pie filling, apply lid, egg wash lid and put in oven for 30 minutes.

Cut out round potato (parisienne) with melon ball cutter, sauté in pan with rock salt and butter, then place in oven.

5 Peel the potato and cut into small cubes and cook in vegetable stock until soft, pick watercress leaves off stalks and purée with the potato, stock and seasoning.

6 Heat pan up and pan fry steak with rock salt, pepper, butter and vegetable oil until medium rare, then rest steak for at least 5 minutes.

7 Sauté spinach with butter, add seasoning and heat up jus.

8 Slice the beef and plate up.