Add a Tbsp of sunflower oil to a cast iron pan. Shred the shallot and fruit it until translucent with the rosemary leaves, parsley and thyme. Bring to taste with 1 tsp. lemon juice and 1 tsp fish sauce.
Add a half cube of chicken broth and quench the shallots with milk. Add the shallots, herbs and milk to a blender and mix it thoroughly.
Add the shallot milk to the potatoes and puree the mass. Flavorize it with salt, pepper and nutmeg at taste.
Add some sunflower oil to a cast iron pan. While the oil is heating cut a shallot in 8 parts. Bake these in the sunflower oil with a clove of garlic.
Bake the wild mushrooms on high heat until golden brown. Quench with a sip of whisky.
Remove the clove of garlic and add the cream and broth. Let gently simmer until you get a nice sauce of wild mushroom. Garnish with some thinly chopped parsley.
Wash the broccoli and pat dry thoroughly.
Put a large cast iron pan on the hot fire and pour sunflower oil in it for maximum 1/4th of the amount the pan could contain. Wait until the oil gets a temperature from about 180°C. WARNING!!! Be careful when doing this step on the BBQ! Oil is quickly flammable! Working indoors is the safer option!!
Take a deep bowl and add the sifted flour. Add three egg yolks and mix through. Add the ice cold water and beat the batter thoroughly.
Sprinkle some flour on the broccoli roses and add them to the tempura batter. Add the batter basted broccoli roses to the hot oil in small portions. Let them fry a couple of minutes and remove them before they start to turn golden brown.
Remove the broccoli from the oil making sure no oil drips in between the coals! Put the Tempura battered broccoli on a kitchen towel to remove the excess of oil. Sprinkle them with coarse salt.
Season the steak with coarse salt.
Heat a cast iron pan for a couple of minutes on high heat.
Add a couple twigs of thyme and rosemary to the oiled pan and bake the striploin steak on one side for about 1 minute (the cast iron pan needs to be blazing hot). Turn the steak and bake it on the other side with the foie gras placed on top of the baked side. Close the lid for another minute.
Rest the meat for a couple of minutes (+-10) while plating the other ingredients (better than I did).