A Great British Menu winner, Jason Atherton has had a diverse international career, spanning life in the Army Catering Corps and being an Executive Chef for the Gordon Ramsey Group, before opening restaurants as far afield as Shanghai and Singapore.
Place the beef fat into a sauté pan over a medium heat with the
garlic bulb, thyme and bay leaves and cook until melted.
Add the potatoes, so they are submerged in the fat, and cook
over a gentle heat so the oil just ticks over - at a temperature of
less than 100°C/ 200°F.
Cook for 20-25 minutes until tender.
Remove from the fat and drain onto kitchen paper, before
seasoning with salt and black pepper.
Season the steaks with salt and a little olive oil
Heat a griddle pan to hot, place the steaks on the griddle and
cook on each side for 2-3 minutes until medium rare, or longer if
Remove and rest for 2 minutes.
Heat a frying pan until hot, add half butter and mushrooms and
sauté for 2-3 minutes until tender.
Bring a saucepan of salted water to the boil, add the curly
kale and cook for 2 minutes until just tender then drain.
Heat a frying pan until hot, add the remaining butter and kale
and sauté for 2 minutes then season with a salt and black
Method for pumpkin jam
Place the pumpkin into a steamer over a pan of boiling water
and cook until tender - 10-15 minutes.
Remove and place into a food processor or blender and blitz
until totally smooth.
Place the cinnamon, nutmeg, cloves and mace into a coffee or
spice grinder and blitz to a powder.
Place the pureed pumpkin into a saucepan, add the sugar and
spices and cook over a low heat until thickened like a jam - about
1¼ -1½ hours.
When thickened, remove from the heat, season with salt and
black pepper and chill until needed.
Method for beef sauce
Heat a saute or saucepan until hot, add the butter and beef
trim and cook until browned.
Add 2 of the shallots, garlic, thyme, bay leaf, pepper and
pinch of salt and cook for 2-3 minutes until caramelised.
Add the brandy and flame to burn off the alcohol and deglaze
Cook until reduced to very little.
Deglaze again with the sherry vinegar, cooking down until
reduced by 2/3.
Add the red wine, and cook until reduced by 2/3, to a
Add the stocks, bring to the boil, then reduce the heat and
simmer for 20 to 30 minutes.
Strain through a muslin cloth or j cloth into a clean saucepan
and return to the heat.
Cook until it coats the back of a spoon then pass through the
muslin/cloth once more.
Season with salt and black pepper before adding the remaining
chopped shallot, parsley and capers.
Cut the steak in half and place in the centre of the
Place a spoonful of pumpkin jam either side.
Scatter the kale over the top of the steak then place the
mushrooms over the top.
Place 3-4 potatoes around the plate and finish with a generous
ladle of sauce.