Fried pan tenderloin steak

• 200 g Australian steak medallion
• 20 ml olive oil
• 20 g butter
• 2 g fresh thyme
• 2 g fresh rosemary
• 10 g fresh garlic with skin on cut in half

Creamy mushrooms and thyme sauce

• 20 g onion minced
• 5 g garlic minced
• 10 g fresh mushrooms
• 2 g fresh Lebanese wild thyme minced
• 100 ml fresh cream

Carrot purée 

• 400 g fresh carrots medium dice
• 35 g butter
• 3 g sea salt
• 5 g crushed black pepper
• 10 ml fresh cream

Plate presentation

• 10 g roast baby potato
• 20 g fried pan asparagus

Fried pan tenderloin 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.

Creamy mushrooms and thyme sauce

1. Heat the saucepan, over medium heat. Add butter, garlic and finely chopped thyme, cook over low heat for a minute or two to soften garlic.
2. Add the sliced mushrooms and cook them until they are browned and soft, stirring occasionally, about 5-7 minutes.
3. Add the fresh cream, season with salt and pepper, simmer and stir for 3 to 5 minutes.

Carrot purée

1. If you have a steamer, place the carrots, set over boiling water and cook for 15 to 20 minutes until carrots are tender; otherwise place carrots in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until carrots are tender, about 20 minutes.
2. Drain than place in a blender adding salt, pepper, butter and fresh liquid cream until very smooth.