Instructions:

1. BEEF: Season the beef with salt and pepper and sear in an electric skillet with the vegetable oil until caramelized.
2. Preheat a toaster oven to 150ºC (300ºF). Cook beef to an internal temperature of 60ºC (136ºF). When cooked, remove and rest for 20-30 minutes.
3. BEETS: While the beef is cooking, prepare the gastrique by placing all ingredients (with the exception of the beets) in a small saucepan and bring to a simmer, cook until liquid is reduced to 250 mL (1 cup), with a syrup-like consistency. Strain the gastrique and at service time, simmer the beets in the gastrique for about 15 minutes to infuse the flavours, then serve on the plate with a small amount of the liquid.
4: MASH: Place the potatoes in a pot of cold water and bring to a boil. Cook until fork tender and drain. Place the potatoes back on the heat and gently stir for 1 minute to dry out any moisture.
5. Using a mixer or a hand masher, mix all ingredients with the potatoes, reserve for serving.
6. VEGETABLES: Preheat an indoor grill to 230ºC (450ºF).
7. Toss the mushrooms and asparagus in the olive oil and salt and pepper.
8. Grill mushrooms and asparagus until cooked. Serve immediately.
9. ASSEMBLY: Once fully rested, portion the beef into 210 g (7 oz) slices, arrange all the vegetables and the beef on the plate and serve.
10. Serve with beef or veal jus or gravy.

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