On a preheated griddle pan grill the beef from both sides add the onions and crushed peppercorns, allow onions to brown add garlic stir, remove the beef and finish in oven. Add Port than red wine simmer and finish with cream. Next, Heat the cream and dilute the blue cheese,peel and slice the potatoes, boil mix with the cream and cornflower, 2 tablespoons grated cheese and place in an oven tray sprinkle the grated cheese left on top and bake at 200`c until lightly browned from top. Blanch the broccoli and toss in some salted butter with cherry tomatoes and seasoning.

Suggested wine: Jacob’s Creek Shiraz
Medium depth ruby red. Displaying aromas of spicy red and black fruits, with hints of chocolate and well-handled cedary oak. The palate is medium-bodied with vibrant fruit flavours and a spicy, liquorice-like edge, reflecting the cooler 2011 vintage. It has an attractive sweet mid-palate and soft, silky Shiraz tannins through to a long, satisfying finish.