Ingredients:

• 2 x 200g Beef Eye Fillet
• 2 Portabello Mushrooms
• 100g Japanese Noodles, blanched
• 1 Bok Choy
• Pre Cooked Pumpkin Cubes
• ½ Yellow Capsicum, sliced
• ½ Red Capsicum, sliced
• 6 Snow Peas
• 2 tablespoon Soya Sauce
• 1 tablespoon Basil Pesto
• 1 tablespoon Herb Butter
• 80ml Cream
• 100ml Demi Glace (Brown Sauce)
• Salt and Pepper
• Olive oil

1
Season fillet with salt and pepper and fry till medium rare.
Also season the Portobello mushrooms and gently fry on the grill till just soft.

2
Add olive oil to a pan, heat; add all vegetables and seasonings, sauté quickly for 1 minute.

Toss in the pre cooked Asian Noodles and soya sauce. Mix together all ingredients well and leave to the side.

3
With the prawn tails season with salt and pepper and sauté till just cooked.

4
For the sauce melt the herb butter in a sauce pan, add the basil pesto, demi glace and cream and season to taste.

5
Plate up with noodles and vegetables centre of plate, beef to the side, top with mushroom, prawns around the outside finally drizzled with the sauce.