New mushroom steak

For my dad's birthday I experimented a little with a new dish that combines several techniques I've learned over the year. Happy Birthday Dad :) Here are the results:

This was the first stage of the meat preparation. The steak was perforated with a chopstick to allow for an increased infusion rate of mushroom flavours which were to be introduced in the sous vide process.

Button mushrooms were marinated in butter, thyme and sage overnight. The butter was then used for infusion in sous vide. Mushrooms were pureed with cream and beef stock to make a sauce.

(Clockwise from back) Three textures of potato, Steak and mushrooms and creamed spinach