Premium Fillet Steak & Black Garlic Mayo

While the pumpkin is roasting, thinly slice the sage leaves. Finely chop the garlic. Trim and halve the broccolini lengthways. Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth, then stir in the mayonnaise. Set aside. In a medium bowl, combine the panko breadcrumbs (see ingredients) with a good drizzle of olive oil. Season with salt and pepper.

Heat a large frying pan over a medium heat. Add the butter, sage and garlic. Cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat and slowly whisk in the milk until smooth. Stir in the salt and grated Parmesan cheese, then season with pepper. Add the roasted pumpkin and gently stir to coat. Transfer to a small baking dish. Top with the panko mixture and bake until golden and bubbling, 10-15 minutes.

See Top Steak Tips (below) for extra info! While the gratin is baking, wash and dry the frying pan, then return to a high heat. Season the premium fillet steak all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove the steak from the oven and set aside to rest. TIP: The meat will keep cooking as it rests!

1. Use paper towel to pat steak dry before seasoning. 2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. 3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, return the pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and cook, tossing, until just tender, 5-6 minutes. Season with salt and pepper. TIP: Add a dash of water to help speed up the cooking process.