Recipe by Chef Mark McNamara Food Luddite

Mushroom butter
500g large open mushrooms
salt and pepper
sprig fresh thyme
2 tsp olive oil
½ onion – diced
1 clove garlic – crushed
75g butter – diced
1 tbsp port
1 tbsp brandy
50ml cream

1. Remove stalks from mushrooms. Place the caps in a dish, sprinkle with salt, pepper and thyme and drizzle with olive oil; cover with foil and place in a 180C oven to bake for 20 minutes.
2. Remove foil and allow to continue cooking until excess liquid evaporates and mushrooms are fully roasted; remove from oven and allow to cool.
3. Sauté onion and garlic in a little of the butter until soft and light golden; do not allow to brown.
4. Add port and brandy followed by cream and reduce until bubbling and thick. Slice half the mushrooms and add to sauce, cooking until well combined; taste and add more salt and pepper if necessary.
5. Blend with stick blender until smooth, adding remaining butter a little at a time until all incorporated. Finely dice remaining mushrooms and fold through mixture.
6. Chill until required.

Beetroot glaze
30g butter
2 shallots – finely chopped
30g carrots – finely diced
30g celery – finely diced
sprig fresh thyme
125ml red wine
1 tsp red wine vinegar
5 peppercorns – crushed
500ml rich brown stock
1 tsp redcurrant jelly
5 juniper berries – crushed
½ tsp potato starch (optional)
30ml vintage port
1 small beetroot – finely diced

1. Gently sauté vegetables in butter until just starting to colour.
2. Add thyme, wine, vinegar and peppercorns and reduce until almost dry; add stock and reduce to 300ml of sauce.
3. Add redcurrant jelly and juniper berries. If using potato starch, mix to a thin paste with the port and stir in; otherwise, just add port and simmer briefly.
4. Add beetroot and infuse for 10 minutes; do not boil or colour will fade. Check seasoning, and keep warm until ready to serve.

Roasted fillet of beef
600g trimmed centre cut tenderloin of Coorong Angus Beef
1 tsp olive oil
pinch sea salt and ground black pepper
½ cup sea parsley – to garnish (if unavailable substitute with parsley and/or samphire)

1. Preheat oven to 200C.
2. Coat fillet with olive oil and seal on all sides in a hot ovenproof frying pan, ensuring meat is coloured well all over.
3. Season and place in the oven for approximately 10-12 minutes (for rare).
Remove meat from the oven and transfer to a warm place. Cover and allow to rest for at least 10 minutes.
4. Carve beef into four even pieces. Coat with beetroot glaze and top each portion with a generous spoon of mushroom butter and strew with sea parsley.