Serves 10

10 x 6 oz Australian beef filet (portioned)
Sea salt and cracked black pepper to taste
Red wine sauce

5 Australian Wagyu beef brisket
1 onion (diced)
2 carrots (peeled and diced)
2 celery stalks (diced)
Salt and pepper to taste
2 tablespoons tomato paste
2 cups red wine
Veal jus to cover
1 tablespoon thyme
1 tablespoon rosemary

Method
Season tenderloin with sea salt and cracked black pepper on both sides and grill to desired doneness.  Set aside and rest.  Season beef brisket on both sides and sear in a braising pan.  Remove from the pan and add mirepoix (carrots, onion and celery) and cook to caramelize.  Add tomato paste and herbs.  Deglaze with red wine and reduce by ½.  Add veal jus to cover 1 inch above the beef brisket.  Bring to simmer and season to taste.  Cover and place in hot oven at 350°F for 2-3- hours until brisket is tender.  Portion to about 4-5 oz each and place them in chafing dish.  Strain cooking liquid and cover the brisket.  Reserve until needed.                             

Roasted Onion, Tomato and Goat Cheese Tart
1 medium onion (sliced and roasted)
2 tomatoes (sliced)
10 oz goat cheese (crumbled)
1 tablespoon thyme (chopped)
1 garlic clove (chopped)
1 bottom short crust pastry
Salt and pepper to taste

Method
In 1 teaspoon olive oil sauté onion on low heat until golden brown, add a touch of water and reduce heat.  Adjust seasoning.  Lay short crust in a mold and blind bake.  Lay the roasted onions on the bottom of the tart.  Add sliced tomato, crumbled cheese and top with herbs.  Bake in pre-heated oven at 375°F for 10 minutes.  Cut into pieces and reserve.

Assembly
Place a slice of the tart in the middle of the plate.  Place the beef tenderloin on one side of tart and beef brisket on the other side forming a line.  Drizzle with sauces.