Wrap eye fillets with bacon and hold in place with a skewer. Pan fry to desired doneness, allow to rest

Heat beef glaze or red wine jus

Combine butter with capers, mustard, Worcestershire, herbs, tomato sauce, shallots, curry powder and anchovies. Blend until pale, season

Line bench with foil and place butter mix on foil. Shape to a 2cm diameter log. Refrigerate. Slice into eight rounds before serving

Halve potatoes and place in salted water. Bring to a simmer, cooking until tender

Drain and mash through a ricer. Return to saucepan and stir in cream and 100g butter

Season and set aside

Heat olive oil in saucepan, saute spinach, chard and silverbeet until wilted. Season

Arrange potato mash on plate, followed by greens, steak and two discs of butter. Ladle beef glaze over plate