Serves 10

Steak
10 x 12 oz Australian grain-fed ribeye
1 teaspoon dry thyme
1 teaspoon dry rosemary
Salt and pepper to taste
Red wine sauce

Method
In a pestle mortar pound thyme and rosemary.  Add salt and pepper.  Season steak on each side and grill to desired temperature.  Set aside to rest. 

Mustard Mash
40 oz potatoes (peeled and diced)
1/2 cup grainy mustard
1 bunch chives (chopped)
½ stick butter
1 cup milk (more may be needed)
Salt and pepper to taste

Method
Cook potato in cold salted water.  Puree with a ricer and return to the pot.  Add milk and butter and work it through with a whisk.  Add mustard and chives, adjust seasoning.  Keep warm until service.

Carrots and Peas
20 oz baby heirloom carrots (peeled and blanched)
20 oz green peas
1 stick butter
1/3 cup honey
Salt and pepper to taste

Method
Cook carrots in salted water, cook peas in salted water, melt butter with honey and toss over carrots and peas while still warm.  Adjust seasoning.

Assembly
Place one scoop of potatoes on one side of the plate.  Slice the beef and place it laying half on the potatoes.  Place vegetables on the other side and drizzle with red wine sauce.