Premium Fillet Steak & Black Garlic Mayo with Pumpkin & Sage Gratin

While the pumpkin is roasting, thinly slice the sage 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 through the mayonnaise. Set aside. In a medium bowl, combine the panko breadcrumbs (see ingredients) with a good drizzle of olive oil. Season.

Heat a large frying pan over a medium heat. Cook the butter, sage 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 baking dish. Evenly top with the panko mixture, then 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, then add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to the lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. Carefully remove the steak from the oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests! Top Steak Tips!

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