Ingredients

4 x 100g Portions Pasture Fed Beef Fillets (trimmed and cleaned of sinew)
200g Braised Beef Short Ribs (recipe follows)
Nori Seaweed Powder (recipe follows)
200ml Onion Cream (recipe follows)
8 Pearl Onions Poached In Butter (recipe follows)
Baby Mustard Cress
Freshly Grated Tasmanian Wasabi

For the Onion Cream

20g Butter
10 ml Olive Oil
500g Onion finely sliced
1 Garlic Clove finely sliced
1 Thyme Sprig
300ml Chicken Stock
500ml Cream 

Method

Place a heavy based pan over a medium heat and add in the butter and olive oil.
Once lightly bubbling, add in the onion, garlic and thyme and sweat gently without colouring the onion.
Add a little salt and continue to sweat until the onion is tender.
Add the chicken stock to the onions and bring to the simmer.
Reduce the chicken stock by half.
Add in the cream and reduced by half again until the cream coats the back of a spoon.
Using a hand held blender, blitz the cream until smooth.
Season the cream and then pass through a fine chinois. 

For the Pearl Onions

200ml Chicken Stock
100g Butter
Sprig of Thyme
Salt and Pepper
8 Pearl onions peeled 

Method

Place the chicken stock in a heavy based pan and reduce by half.
Add in the butter, thyme and seasoning.
Bring to the simmer add in the onions and gently poach on the side of the stove until tender.

For the Nori Sheets

100ml Water
30g Sugar
8 Sheets Nori Seaweed grade A
4g Sea Salt Ground 

Method

Place the water and sugar in a pan and bring to the boil to make a syrup.
Remove and allow to cool slightly.
Place the nori sheet on a tray and brush with the syrup.
Place in the oven at 60c for 2 hours to dry.
Once dry blend in a spice grinder to form a powder.
Add sea salt and set aside.

For the Braised Short Rib

800g Short Rib on the bone
750 ml Red Wine Reduced by half
300 ml Red Port
2 Litres Chicken Stock
1 Litre Beef Stock
1 Sprig of Thyme
3 cloves of Garlic
1 Onion chopped
1 Stick celery chopped
1 Carrot chopped
10 Black Peppercorns
1 Bunch Chives finely chopped
1-2 tsp Sherry Vinegar 

Method

Place all the ingredients into a large braising pot, cover with a lid and place into an oven at 180c.
Braise for 3 hours or until the meat is falling from the bone.
Remove the meat from the pot and allow to cool.
Pass the remaining braising juices through a fine sieve and reduce until a thick sauce that coats the back of the spoon.
Once the short rib is cool enough to handle remove any excess fat and sinew.
Break up the meat with your hands and add some of the reduced jus back so that it is rich and sticky.
Add in the chopped chives and a little sherry vinegar to finish. 

To Finish the Dish

Dust the beef fillets with the nori powder and shake off the excess.
Heat a frying pan over a moderate heat, Add a little olive oil and butter and heat until the butter begins to bubble.
Add in the beef fillets and fry gently on both sides for 2 to 3 minutes.
Place the pan into a 180c oven and cook to your preferred temperature.
Allow the beef to rest for 10 minutes once cooked.
In the meantime cut the pearl onions in half and sear the cut side down in a fry pan to give a golden colour.
Place the warmed short rib on a serving plate and place the pearl onions around.
Warm the onion cream and spoon over the short rib.
Warm some more of the reduced braising jus and add the fresh wasabi.
Place the beef fillet on top of the short rib and cream.
Pour over the jus and garnish with the mustard cress.