Filet of beef, tomato relish, potato gateaux, crumbed cauliflower, blue cheese butter

6 oz beef tenderloin
Potato Gratin
10 large potatoes
1 onion
3 cloves garlic
2 cup cream
Salt and pepper

Slice potato finely on mandolin, slice onion and chop garlic,
Bring cream and garlic to heat and season.
Layer potato and onion in a lined greased baking dish to about 2” thick, pour over cream mixture and bake in oven till cooked – 325 approx. 45 minutes
Cover with grease proof paper, and press, let set in the fridge
Once set, turn out and cut into squares – reheat in oven when needed.

Tomato Chutney

5 tomatoes cut up
1 onion chopped
3 clove garlic
½ cup sugar
½ cup rice wine vinegar
1 table spoon ground coriander
1 teaspoon ground cumin

Put all in a pot, bring to boil turn down and simmer
until onions are cooked and sauce starts to caramelize
Season and refrigerate

Crumbed Cauliflower

1 head cauliflower
2 eggs
1 cup flour
1 cup panko bread crumbs

Break cauliflower into small pieces,
Blanche in boiling water
Cool and dry
Coat in flour, then egg wash then crumb in panko
Deep fry when needed
Grill tenderloin until cooked to your liking