Seared Beef Fillet & Pumpkin-Sage Gratin

While the pumpkin is roasting, thinly slice the sage leaves. Finely chop the garlic. Trim the ends of the baby broccoli and halve any thick stalks 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, toss the panko breadcrumbs (see ingredients) with a good drizzle of olive oil and season.

Heat a medium frying pan over a medium heat and 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, grated Parmesan cheese and a pinch of pepper. Pour the sauce over the pumpkin in the baking dish. Top with the panko breadcrumb mixture and bake until golden and bubbling, 10-15 minutes.

While the gratin is baking, wash the frying pan and return to a high heat with a drizzle of olive oil. 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 lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. Remove from the oven and set aside to rest.

TIP: The meat will keep cooking as it rests!

While the steak is roasting, return the pan to a medium-high heat along with a drizzle of olive oil. Cook the baby broccoli, 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.