From 'Nourish' by Simon Gault (available from our online pantry section or at the Neat Meat retail store- 47 The Strand, Parnell, Auckland)

This dish is deceptively simple and therefore incredibly easy to get spectacularly wrong. Success hinges on the quality of the individual ingredients which, in combination and if correctly prepared, are sublime.

9 artichokes, preserved in oil

12 cipolline onions

6 fresh sprigs of thyme

6 tbsp Pukara extra-virgin olive oil

6 x 200g pieces Angus Pure eye fillet

salt and pepper

eye fillet

Preheat the oven to 220° Heat a grill or saute pan until very hot. While the pan is heating, slice the artichikes in half, then place them flat-side down in the hot pan to colour and caramelise. Transfer to a baking tray. Add the cipolline onions and thyme sprigs to the tray and set aside. In a large frying pan, heat the olive oil to a shimmer and saure each eye fillet for 10 seconds on each side. Transfer them to an oven dish, season with salt and pepper, then place in the oven for approximately 10 minutes or until the internal temperature is 60° for rare, 71° for medium and 77° for well done. Allow the meat to rest for 8 minutes before serving. While the eye fillets are in the frying pan, heat the onions and artichokes in the oven.

150g mascarpone (preferably Italian)

2 tbsp finely chopped spring onion

2 tbsp mushroom truffle paste (Crema Con Tartufo recommended)

pinch of salt

2 grinds of black pepper

truffle mushroom mascarpone

In a bowl, mix together the mascarpone, spring onion, truffle paste and salt and pepper. Set aside.

6 sprigs of thyme

3 tbsp Malpighi Saporoso aged balsamic vinegar

2 tbsp Pukara extra-virgin olive oil

assembly

Arrange three pieces of artichoke and two onions on each plate. Slice each eye fillet in half across the grain and place onto the plate topped with a scoop of truffle mushroom mascarpone and a crisp sprig of thyme. Lastly, drizzle with balsamic and extra-virgin olive oil.

SERVES 6