Serves 4

Spiced Beef Medallions
8 x 3 oz Australian beef medallions from center cut of top sirloin
2 tablespoons fennel seeds (toasted & ground)
2 tablespoons coriander seeds (toasted & ground)
1 teaspoon cardamom (toasted & ground)
2 tablespoons black pepper (freshly ground)
2 tablespoons dry shallots (ground)

Method
In a bowl combine fennel, coriander, cardamom, black pepper and shallots.  Coat the beef medallions with the mix, evenly on both sides.  In a skillet, sear the beef on both sides until your desired tastes, set aside and let rest for five minutes.

Pea and Coriander Pancake
2 cups green peas (mashed)
1 tablespoon white breadcrumbs
3 teaspoons flour
2 teaspoons Sambal oelek
1 clove of garlic (chopped)
2 tablespoons coriander (chopped)
2 whole eggs
Salt and pepper to taste
Clarified butter, for frying

Method
In a mixing bowl, mix peas, breadcrumbs, flour, Sambal oelek, garlic and coriander.  Fold in the eggs and season with salt and pepper.  In a hot skillet cook the pancake to about 4 inches diameter in clarified butter until golden brown on each side.  Keep warm until ready to serve.

Lemongrass Aioli
2 egg yolks
2 tablespoons garlic (chopped)
2 tablespoons lemon juice
4 pieces lemongrass (blanched and finely chopped)
1 teaspoon water
1 cup olive oil
Salt and pepper to taste

Method
Place the egg yolks, garlic, lemon juice and lemongrass in a blender.  Start the blender at low speed and slowly add the oil.  Add water and season well.

Garnish
1 cup carrots (fettuccini cut)
1 cup enoki mushrooms (cleaned)
1 1/3 tablespoons butter
Salt and pepper to taste

Method
Sauté the carrots and enoki mushrooms in butter, until carrots are tender.  Season well.

Assembly
Place pea and coriander pancakes in the center of the plate.  Gently place one piece of the beef medallion on top, followed by the carrot and enoki mushroom mix.  Place the other piece of beef on top and finish with lemongrass aioli and a coriander leaf.