Method

• 1.
  Rub koji over the eye fillet, then roll the beef in cling film to form a tight cylinder, rest in the fridge overnight. Remove from fridge 30 minutes before cooking.
• 2.
  For the whipped horseradish butter, in the bowl of a stand mixer, add the butter, whip on high speed until the butter is pale and fluffy. Add in the horseradish, chives, lemon juice and season with salt and pepper. Keep at room temp until needed.
• 3.
  Cook freekeh in a medium saucepan of boiling water for 20 minutes until tender. Drain, then return to pan with beetroot.
• 4.
  For the tamari stock, combine all ingredients in a small saucepan and bring to a simmer. Remove from heat and cover to keep warm until needed.
• 5.
  Preheat the oven to 220°C. Heat the grapeseed oil in a large frypan over high heat. Cook beef on all sides for 3-4 minutes. Transfer to a baking tray and roast for 18 minutes. Transfer to a plate and stand, loosely covered, for 15 minutes. Place mushrooms on tray and roast for 5-10 minutes until golden.
• 6.
  Meanwhile, place the warrigal greens and garlic oil in a medium saucepan and cook, covered, over low heat, stirring occasionally for 15 minutes until tender.
• 7.
  Heat the freekeh and beetroot over low heat. When hot, stir through half the whipped butter.
• 8.
  To serve, slice the beef into 4 medallions. Divide freekeh and beetroot between 4 serving plates. Top with warrigal greens, beef, remaining whipped butter and mushrooms. Drizzle with hot tamari stock.