1 sheet store-bought puff pastry
1 free-range egg, beaten
½ bunch tarragon leaves
4 cloves garlic
1 tsp caraway seeds
1 tsp fennel seeds
¼ cup extra virgin olive oil
2 tsp malt vinegar
Sea-salt flakes and freshly ground black pepper
4 large portobello mushrooms
4 x 140g eye fillet steaks
1 Tbsp Worcestershire sauce
4 cups baby spinach leaves
1 bunch parsley, leaves picked, finely chopped
Onion jam, red wine gravy, lemon wedges and micro herbs, to serve
Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Use a 10cm round cutter to cut four pastry discs. Brush each with egg. Score discs with a small sharp knife, arrange on a curved bread tray (see Cook's tip). Bake for 25 minutes until golden. Cool.
Meanwhile, combine tarragon, garlic and seeds in a mortar and pound until smooth. In a bowl, mix in half the olive oil and vinegar, then season. Toss with mushrooms, then arrange on a lined oven tray and bake for 20 minutes, until tender.
Season steaks generously and rub with remaining olive oil. Sear on a hot chargrill pan for 2 minutes on each side, until medium rare. Set aside, loosely covered, to rest and drizzle with Worcestershire sauce. Add spinach leaves to chargrill to wilt, transfer to a small bowl, then mix in parsley. Season with salt.
Pile spinach mixture onto serving plates, then top with steaks, mushrooms, onion jam and pastry discs. Serve with red wine gravy, lemon wedges and micro herbs.