Fillet of beef with jerusalem artichoke puree, asparagus and seeded mustard dressing

For the artichokes, melt the butter in a medium saucepan and add the artichokes. Pour in a little water and cook, covered for 7 - 10 minutes or until soft, stirring occasionally to make sure the artichokes don't stick. Add the milk and bring to the boil. Lower the heat and cook for 15 - 20 minutes, until well cooked. Strain and reserve the liquid.

Blend the artichoke until smooth adding the reserved liquid if required. Set aside.

Cut the beef into 6 equal portions, season and brush with olive oil. Place on a griddle to chargrill, cooking on each side to your liking. Rest for 5 - 10 minutes.

To make the seeded mustard dressing, whisk all the ingredients together adding hot water to thin if necessary. Set aside until needed.

Slice the asparagus diagonally and blanch for 3-4 minutes in a pan of salted boiling water. Remove and place in a bowl. Stir in the mustard seeds and mustard fruits and add the seeded mustard dressing.

To serve, place the puree in the centre of the plate with the asparagus and mustard fruit salad to one side. Slice the beef in half and place on top. Serve immediately.