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Slice the beef as thin as you can. Season with salt & pepper, then bash flat to 2mm thin.
Layer the beef & onion on a tray in glad wrap, in a rectangle shape, starting one direction with the beef, alternating directions. Cover tightly with the glad wrap , then gently roll to bind everything together. Set in the freezer for min 4 hours.
When it’s time to cook, trim the edges straight then cut into equal squares. Thread onto skewers.
Cook for 1 min the butter, garlic, thyme, Worcestershire, salt & pepper together.
Brush the skewers with the butter.
Cook on the bbq, flame or oven, turning every so often & basting with the butter.
Sauté the shallots in the oil & 10g of room temp butter with a pinch of salt & pepper until soft.
Pour in the red wine & thyme. Simmer & reduce by half.
Pour in the stock & Dijon. Reduce by half or until thickened.
Turn off heat, remove thyme & whisk in 1 cube of 10g cold butter at a time until sauce has thickened & glossy.
Sauté & season leeks in oil until soft.
Pour in cream, water & lemon peel. Cook with lid on for 15 min. Remove lemon peel & blend leeks until smooth.
Boil potatoes in salted boiled water until fork tender. Drain.
Combine potatoes, creamed leeks & Parmesan & mix until combined. Season to taste.
Put it all together, garnish & enjoy!