• 2x300g  Australian Beef Tenderloin
• 3 tbsp sunflower Oil
• 5 tbsp unsalted butter
• 5 thyme sprigs
• 5 rosemary sprigs
• 4 cloves garlic, lightly crushed

Labneh

• 320g greek yogurt
• 1/5 tbsp date syrup
• 1.5 tbsp pomegranate molasses

Blackberry Sauce

• 250g blackberries
• 2 tbsp apple cider vinegar

Peanut Crumble

• 30g unsalted roasted peanuts finely chopped
• 40g ginger, finely diced
• 1 tbsp sugar
• Salt&pepper, to taste

1. To make the labneh, place the ingredients in a bowl with 1/8 tsp of salt.
2. Whisk until smooth and set aside.
3. In a separate bowl, add sunflower oil, apple cider vinegar, mixed with sugar and pepper.
4. Stir to combine.
5. Then add the blackberries and mash together.
6. Add thyme, rosemary and ginger to the mixture and mix well.
7. In a pan, add sunflower oil and butter.
8. Rub ginger and garlic cloves on the beef.
9. Place beef on the pan and cook until nicely browned on all side.
10. Add salt as needed followed by thyme and rosemary.
11. Baste the beef 2 or 3 times while it cooks.
12. To serve, spread the labneh out in the middle of a plate and lay the beef tenderloin topped with blackberry sauce.
13. Scatter 1 tsp of peanut over the beef and serve immediately.