Method

• 1.
  Heat a barbecue or chargrill pan to high heat. Rub the beef with the oil and season with a pinch of salt flakes and freshly ground black pepper. Cook for 3 minutes each side or until evenly charred, then transfer to a plate.
• 2.
  Meanwhile, melt half the butter in a large saucepan over medium-high heat. Add the eschalot and button mushrooms, and cook, stirring occasionally, for 5 minutes or until starting to colour. Add the beetroot juice, wine, stock and thyme, and bring to the boil. Add beef and any resting juices. Reduce heat to low. Cover and gently simmer for 4 hours or until very tender.

• 3.
  Reserve 1 cup (250ml) braising liquid in a bowl. Add the beef. Cover with plastic wrap and set aside.
• 4.
  Bring remaining braising liquid to the boil over high heat. Reduce heat to medium and cook, stirring occasionally, for 35 minutes or until thickened and reduced by three-quarters.
• 5.
  Meanwhile, melt remaining 30g butter in a frypan over medium-high heat. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes or until golden. Stir through 1/4 cup (60ml) reduced braising liquid until combined. Add beef and reserved braising liquid, and cook, turning once, for 3 minutes or until beef is reheated.
• 6.
  Divide beef and mushrooms among serving plates. Drizzle with reduced braising liquid and serve with watercress and herbs.