sam – Breckenridge Lodge

Beef Fillet with Mushrooms


  • 4 Beef fillet steaks
  • 4 Oyster mushrooms
  • 4 Brown mushrooms
  • 4 Button mushrooms
  • 4 Shiitake mushrooms
  • 1 Clove garlic
  • 50gr Butter
  • 200ml Rich gravy or Jus
  • 100 ml Red wine


  1. Heat a frying pan until hot, add 1 tbsp of cooking oil, add the steaks and brown all the sides by turning them over when they are brown. Season with salt then transfer to a tray suitable to put in the oven.

  2. Place in a preheated oven (180 degrees), for approximately 8-10 minutes, turn the steaks over after five minutes and place back in the oven.

  3. Remove from the oven to rest somewhere warm for about 10 minutes.

  4. While the steak is resting, place the frying pan back on the stove. Add the garlic, butter and mushrooms and a pinch of salt and heat until the mushrooms are cooked.

  5. Add the stock and wine and reduce until is tasty , thicken with cornflour if needed

  6. To serve, place a spoon of hot polenta in the middle of the plate, place a spoon of Ratatouille on top of the polenta.

  7. Place the steak on top of the ratatouille and spoon the mushrooms over and pour some hot sauce around and serve.

Note. You can use kumera, pumpkin or mashed potato instead of the polenta

Pea & Wasabi Sauce


  • 500g Watties Baby peas
  • 30g onions finely diced
  • 10g garlic, finely chopped
  • 2 tbsp oil
  • 1 tsp wasabi powder
  • 10 big leaves of raw spinach
  • 2 cup chicken stock.
  • 30g Butter


  1. Heat pan add oil. Add onion and garlic and sauté until soft without colour

  2. Add the peas and chicken stock to the onion & garlic pot stock and bring to a simmer.

  3. Then add washed spinach leaves and cook until just wilted.

  4. Strain out most of the liquid, keep the liquid.

  5. Place pea and spinach mixture and butter in the blender and blend to smooth. You might have to add a little cooking liquid to enable the pea mixture to puree

  6. Pass through sieve if your blender doesn’t puree it smooth enough

  7. Place in plastic container and place in fridge until required

  8. When ready to use, place in pot and warm up slowly, add wasabi powder, mix thoroughly. Check seasoning.

  9. Serve with pan fried salmon or snapper or Lamb

  10. Garnish with pea tendrils, reduced soya sauce and tomatoes

Garlic prawns with five spiced pears and black truffle mayonnaise


  • 12 Prawns, raw and shelled
  • 2 Tbsp oil
  • ½ Clove garlic, finely chopped
  • 1 Tbsp butter
  • ¼ Cup mayonaise
  • 1 Tsp black truffle oil
  • 1 Pear
  • ½ Tsp Chinese five spice powder
  • 100g Mixed lettuce leaves
  • 50ml Vinaigrette


  1. Peel the pear and cut in half removing the stalk and seeds.

  2. Cut the pear into even 1cm dice

  3. Heat a pan till hot, add 1 tbsp of oil and then add the diced pear and five spice powder and cook over a moderate heat, moving the pear around so it cooks evenly with the aid of a wooden spoon. Let the pear turn a golden colour

  4. Cut through a piece to see if it is cooked all the way through, or just try it!

  5. When the pear is cooked remove from the pan and place in a container in the fridge till required

  6. Heat a pan on the stove until hot, add 1 tbsp oil then both the prawns and garlic
  7. Keep the prawns moving around the pan to ensure they cook evenly

  8. When the prawns start to go slightly pink they are getting close to being cooked. Add 1 tbsp butter.

  9. When the prawns are cooked take off the stove and place in a clean container

  10. Mix the salad leaves with the vinaigrette and a pinch of salt

  11. Arrange the salad evenly between four plates

  12. Place three prawns on top of each plate of salad

  13. Sprinkle some of the pear over and around the salad

  14. Mix the mayonnaise and Truffle oil together and place a spoon on the middle of each plate