BEETROOT PASTE: Process the beetroot and goat cheese in a food processor until it forms a smooth-like paste.
ROASTED AUBERGINE: Slice the aubergine. Toss in salt, pepper and olive oil. You can sprinkle you favourite herbs if you like, I used mixed herbs.
Lay in an overproof dish and cook in the oven at 230ºC for 20 minutes.
SERVE: On a bed of the roasted aubergine, add the beetroot paste and rocket salad. Drizzle with olive oil.
THE STEAK: Make sure you steak is at room temperature before cooking. I would recommend leaving it out of the fridge for at least 2 hours.
Season with salt and pepper. I prefer my steak medium to medium well. Before cooking make sure you pan is hot. I do not add oil to my pan if am cooking sirloin steak – it usually has a layer of fat on the side which I cook first before laying the steak flat in the pan.
STEAK COOKING TIMES: Sirloin steak is usually 2cm thick. Blue (1min on each side), rare (1.5mins per side), medium rare (2mins per side), medium (2.5mins per side). Cook for about 3mins on each side for medium well and 5mins for well done. Sometimes depending on the type of pan and heat levels, you just have to check the steak is thoroughly cooked.
Rest for 2-3 mins before serving. Alternatively, follow the steak packing instructions on how to cook it best.
Want to find out where to buy the best steak? Watch my Video Here where I talk about my go-to retailer at 2:25.
MUSHROOM SAUCE: Cut each mushroom into halves or quarters. In a pan, heat olive oil, add the mushrooms, season with salt and pepper. Cook until the mushroom juices almost run out. Separately mix one spoon of cooking flour and 100ml of milk. Add to the mushrooms and simmer for 10mins. Add more pepper to taste.
STEAMED BROCCOLI: Please see my previous blog post on how I steam my vegetables.
Serve your favourite ice cream. Its less of a hassle. We had magnum mini ice creams.