1 cup barley
600 mls water
300 g diced crown pumpkin
800g mixed mushrooms, brown, oyster, shiitaki etc.
1 teaspoon fresh thyme leaves
1 clove garlic, chopped
Fresh ground black pepper
Malden Sea salt
6 x 150-200 g beef fillet steaks, trimmed
Freshly ground black pepper
Maldon sea salt
Olive oil for grilling
Golden needle mushrooms that have been quickly tossed in a hot pan with a very
Small amount of olive oil until just wilted
Peeled, diced tomato
Put the mushrooms in a large saucepan, cover with water, bring to the boil and gently simmer for two hours or until the liquid has reduced by 3/4. Strain, discard the mushrooms and place the liquid into a clean saucepan, adding the remaining ingredients. Now bring to the boil, remove from the heat and set aside.
Spread the barley over a baking sheet and lightly brown in a hot oven for about 10 minutes. Remove from the oven and put in a saucepan with the water. Bring to the boil and simmer for until tender.
Sauté the pumpkin in a little olive oil until browned, and then roast until tender in the oven. Remove and hold warm.
Put the mushrooms, thyme and garlic in a roasting dish with a little water season with salt and pepper, cover with foil and bake in a hot oven until tender. Remove from the oven, strain of the liquid and add it to the mushroom broth. Keep the mushrooms warm.
Season the beef all over then sear in a very hot pan with a little olive oil, then finish cooking to rare in a hot oven. Remove from the oven and rest.
Bring the mushroom broth to the simmer and season to taste. Place an equal amount of barley in each of 6 pasta bowls. Scatter some pumpkin around the barley and top with some of the mushrooms.
Place a tournedos on top of each; ladle some broth evenly around the steak and garnish with the golden needle mushrooms, thyme sprigs and tomato.