4 x 250g Cape Grim scotch fillet
600ml Beef jus
100g Baby spinach
1 Garlic cloves, chopped
3 Sprigs thyme
Salt and pepper
1 Red onion, finely sliced
½ Bottle red wine
Pre heat BBQ until hot registers on the hood indicator (hood down).
For the sauce, heat a pot to medium on your wok burner and add sliced onions, garlic and thyme, sauté with no colour until onion are soft, add red wine and reduce to 1/3. Add the beef jus, reduce by half. Set aside.
Oil and season steak with salt and pepper and turn the BBQ down to ½.
Place steak on char-grill and let sear for approximately 2 minutes
Turn steak with raw side still facing up to achieve crisscross char grill lines and wait for tiny drops of blood form on the surface (this is for medium rare), then turn over.
Cook steak on the second side for about ½ the cooking time of the first side.
Place steak on resting rack to rest with the BBQ turned off.
Place a tray on the BBQ with a small amount of water, add spinach and warm through gently, season with Murray River sea salt and cracked black pepper.
Finish sauce by bringing back to the boil and whisking in butter.
To serve – Place wilted baby spinach leaves onto the centre of your plate, top with your Steak and drizzle with sauce.