Premium Fillet Steak & Black Garlic Mayo

While the pumpkin is roasting, thinly slice the herb leaves. Finely chop the garlic. Trim and halve the baby broccoli 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 drizzle of olive oil, then season.

Heat a large frying pan over a medium heat. Cook the butter, herbs and garlic until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat, then slowly whisk in the milk until smooth. Stir through 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. Evenly top with the panko mixture, then bake until golden and bubbling, 10-15 minutes.

While the gratin is baking, wash and dry the frying pan, then return to a high heat. Season the premium fillet steak, then add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to a second lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray with the steak from the oven and set aside to rest.

TIP: The meat will keep cooking while it rests!

While the steak is roasting, return the pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until just tender, 5-6 minutes. Season to taste.

TIP: Add a dash of water to help speed up the cooking process.