Ingredients

2x300g Australian beef tenderloin

3 tbsp Sunflower oil

5 tbsp Unsalted butter 5 Thyme sprigs

5 Rosemary sprigs

4 cloves garlic, lightly crushed Salt and pepper to taste

For Labneh

320g Greek yoghurt

1/2 tbsp Date syrup

1/2 tbsp Pomegranate molasses

For Blackberry sauce 250g Blackberries

2 tbsp Apple cider vinegar 1 tbsp Sugar

For Peanut Crumble

30g Peanuts, unsalted, roasted and finely chopped

40g Ginger, finely diced

MEET THE CHEF