For the beef: Cut the fillet in 2 small steaks and grill to medium. Boil the potatoes and mash with the garlic butter. Sauté the sliced mushrooms and serve onto the fillet with the gorgonzola on top and the potatoes as a base

For the duck:

Clean the duck extra fat and seal fat side first in a preheated pan without any oil. Once sealed from all sides remove from heat onto an oven tray and cook at 180`c for 9 minutes. Using the same pan and fat add the sliced apples and honey toss and add the cabbage, pour in the wine cover and simmer until cabbage is cooked. Serve half breast each on the braised red cabbage

For the lamb:

Seal the lamb seal on a well preheated griddle pan and finish in oven until medium cooked. Meanwhile bring the stock, lime zest and thyme to the boil, than simmer and whisk in the polenta, keep whisking to avoid lumps. Sauté the garlic and spinach in salted butter and season. On low heat infuse the rosemary in garlic butter than pour in the wine and simmer until thickened.