Australian Beef Tenderloin with Greek Yoghurt & Blackberries Recipe

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2x300g	Australian Beef Tenderloin
3 tbsp	Sunflower Oil
5 tbsp	Unsalted Butter
5	Thyme Sprigs
5	Rosemary Sprigs
4 cloves	Garlic, lightly crushed
	For Labneh:
320g	Greek Yoghurt
1/5 tbsp	Date syrup
1.5 tbsp	Pomegranate Molasses
	For the Blackberry Sauce:
250g	Blackberries
2 tbsp	Apple Cider Vinegar
	Peanut Crumble
30g	Peanuts, unsalted, roasted and finely chopped
40g	Ginger, finely diced
1 tbsp	Sugar
	Salt and Pepper, to taste

1	To make the labneh, place the ingredients in a bowl with 1/8 teaspoon of salt. Whisk until smooth and set aside.
2	In a separate bowl, add sunflower oil, apple cider vinegar, mixed with sugar and pepper. Stir to combine. Then add the blackberries and mash together. Add thyme, rosemary and ginger to the mixture and mix well.
3	In a pan, add sunflower oil and butter. Rub ginger and garlic cloves on the beef. Place beef on the pan and cook until nicely browned on all side. Add salt as needed followed by thyme and rosemary. Baste the beef 2 or 3 times while it cooks.
4	To Serve, spread the labneh out in the middle of a plate and lay the beef tenderloin topped with blackberry sauce. Scatter 1 teaspoon of peanut over the beef and serve immediately.