Fried pan steak

• 250 g Australian Angus beef steak
• 20ml olive oil
• 3 g fresh thyme
• 2 g fresh rosemary
• 20 g butter

Cranberry sauce 

• 200 g fresh cranberry
• 15 g brown sugar
• 1 pc star anise
• 1 slice bay leaves
• 5 ml red vinegar
• 2 g fresh basil
• 25 g onion shallots
• 5 g garlic minced
• 5 g ginger minced
• 2 g fresh mint

Serving dish

• Fried pan Australian Angus steak equal cut
• Pistachio crushed
• Fried pan baby onion
• Cranberry and mint sauce

Fried pan steak

1. Heat vegetable oil in a medium skillet over medium-high heat. Season both sides with salt and pepper.
2. When oil is just about to smoke, add steak, cook 1 minute on each side.
3. Reduce heat to medium-low, add butter with fresh thyme and fresh rosemary and cook until internal temperature reaches 140 °C.
4. Remove the steak and let rest 5 minutes before slicing.

Cranberry sauce

1. Heat the same fried pan used for the steak, heat olive oil, add onions, garlic and ginger and cook during 5 minutes.
2. Add the star anise, bay leaves, cranberries jam, salt and pepper.
3. Add the brown sugar and vinegar and cook for another 5 minutes. Simmer over medium-low heat, stirring occasionally, until sauce has thickened and reduced slightly.
4. Remove from heat and add fresh basil and mint leaves (to keep basil and mint green).