Seared Beef Fillet Steak & Pumpkin & Sage Gratin with Black Garlic Mayo

While the pumpkin is roasting, thinly slice the sage leaves. Finely chop the garlic (or use a garlic press). 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. In a medium bowl, combine the panko breadcrumbs (see ingredients list) with a good drizzle of olive oil and season with salt and pepper.

Heat a large 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 an oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside to rest for 10 minutes. 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. Add the baby broccoli 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.