Ingredients:

• Red Berry and Mustard Sauce
• Jus -  250 ml
• Mild English Mustard - 20 gm
• Raspberries - 80 gm
• Strawberries - 100 gm
• Red Wine - 60 ml
• Shallots, diced - 30 gm
• Butter -15 gm
• Salt - to taste
• Pepper - to taste
• Thar Steaks
• Thar Back Straps - 800 gm
• Oil - 50 gm
• Horopito Rub - 2tbsp
• Salt - to taste
• Kumara Chips
• Kumara, peeled, cut into thin slices 300 gm
• Salt - 5 gm
• Oil to deep-fry - 200 ml
• Salad
• Mesclun Salad - 200 gm
• Dressing
• Balsamic Vinegar 25 ml
• Extra Virgin Olive Oil 15 ml
• Salt to taste
• Pepper to taste

Red Berry and Mustard Sauce: Sautee the Shallots without colouring and add the Mustard. Add the Red Wine and reduce by half. Add the Berries and the Jus and simmer over moderate heat until a syrupy consistency is achieved. Adjust seasoning if necessary.

Thar Steaks: Season the Meat and sear in a very hot pan or grill on each side until you have a good caramélisation. Put aside in a warm place or cover with tin foil to rest so the meat can relax for 5-10 minutes before serving.

Dressing: Combine all ingredients with a whisk. Season to taste.

To serve: Cut the Thar into thin slices and arrange with all other items nicely on a plate. Drizzle the Sauce around the Plate and garnish.