Beef Fillet Potato Purée Roasted Fennel and Asparagus

2 x beef fillet, 250-300 g
SIDS SALT & PEPPER to taste
Rice bran oil
Sprinkle of SIDS CRAZY SALT
½ fennel bulb
1 bunch asparagus
Sorrel leaves or micro herbs for garnish
SMOKED GARLIC THYME BUTTER:--
100 g butter
1 garlic clove, crushed
¼ tsp SIDS SMOKEY BBQ RUB
1 tbsp thyme leaves
POTATO PURÉE:--
2 potatoes, peeled, chopped
30 g butter
¼ cup thickened cream
¼ cup milk + extra
⅛ tsp SIDS CRAZY SALT

Smoked Garlic Thyme Butter: in a bowl soften butter and add garlic, SIDS SMOKEY BBQ RUB and thyme leaves, mix to combine. Transfer the flavoured butter to a piece of baking paper or plastic wrap, form the butter into a log and wrap it well. Chill for at least 2 hours before cutting into slices for serving.
Potato Purée: place potato and a pinch of salt in a saucepan covered with water, bring to boil and cook until potato is tender, drain well. Mash the potatoes to remove all lumps, then add butter, cream and milk and mix to combine. Place in a food processor and blend until smooth, add more milk and ⅛ tsp SIDS CRAZY SALT to form a silky smooth purée. Season with SIDS SALT & PEPPER to taste and set aside. Re-heat just before serving.
Pre-heat oven to 180°C. Trim the fennel, cut bulb in half, trim away most of the core, leaving just enough to hold the layers intact. Slice each quarter into 4 wedges. In a medium bowl, carefully coat with oil, SIDS SALT & PEPPER. Line a tray with baking paper and spread the fennel on the sheet. Roast for 10-15 minutes until fennel are almost tender and lightly browned.
Rub steaks with oil, and season with SIDS CRAZY SALT. Heat barbecue or grill pan over high heat, add beef and cook for 8-10 minutes, turning every 15 seconds, to your liking. Remove and rest the beef for 5 minutes before serving.
Steam the asparagus.
To Serve: On 2 serving plates place potato purée in the middle of each plate. Arrange asparagus on the purée, then place the beef on top. Cut a slice of the smoked butter and place on top of each steak then arrange 2 fennel pieces over the top of each one and garnish with sorrel leaves and serve.