Harissa Butter Wagyu Fillet Steak with Goats Cheese Romesco and Charred Broccoli

Ingredients:

For the steak and charred broccoli:

• 2 x Warrendale Wagyu Fillet Steaks
  
• 1 broccoli head
• Olive oil
• Salt and pepper
• 50g salted butter
• 1 tbsp harissa paste

For the goats cheese romesco:

• 100g of roasted peppers (plus a little oil from the jar)
• 1 large vine tomato
• 50g soft goats cheese
• 75g cashews or flaked almonds (whole almonds have skin on, so avoid those)
• 1 tbsp lemon juice
• 1/2 tsp garlic puree
• 1/4 tsp salt
• Small handful of fresh parsley (optional)

Method: 

1. Cut the florets from the broccoli head, coast in olive oil, salt and pepper and rost in the oven at 160C (fan) for approx 30 minutes
2. Add all the romesco ingredients into a blender and blitz until smooth
3. Cook fillets in a frying pan to your liking, remove from the pan to rest
4. Melt butter in the same pan, mix harissa paste through the melted butter then serve over the steak