Pan Roasted Beef, peppered Watermelon and Shimigi Mushrooms:
200g diced watermelon
200g shimigi mushrooms
500g baby spinach
1 clove garlic
1 sprig of thyme
1 knob of ginger
Finely dice carrots and ginger. Place into a roasting tray with olive oil, sea salt, thyme and garlic. Roast in the oven until well caramelized and salt. In a large pot, add your knob of butter, onion and sea salt. Cook until soft. Add your roasted carrot, cream and the extra 200g butter. Bring to the boil. Add to a food processor and puree until smooth. Season with sea salt, strain through a sieve and serve immediately with the beef, mushrooms and watermelon.
Pan-roasted Beef, Peppered Watermelon, Shimigi Mushrooms:
Season your beef well with olive oil, sea salt and pepper. In a hot pan, sear your beef until caramelized all the way around and cook until medium-rare. Remove the beef from the pan.
In the hot pan, add your watermelon and a touch of black pepper. Sear the watermelon until well caramelized. Remove from the pan then add a touch more olive oil, mushrooms, 1 clove of garlic and sprig of thyme. Add a knob of butter once mushrooms are caramelized, then add spinach. Stir in the spinach until the leaves just begin to soften.