• The steak Frites - Rangers Valley

Black Onyx Eye Fillet Steak Frites

with Roasted Bone Marrow & Cabernet Butter

Serves 10
Preparation time 20 minutes
Cooking time 30 minutes

10 Black Onyx Eye Fillets, 200g each
200ml veal glaze
1/2 bunch rosemary, half finely chopped, half as sprigs for garnish
1/2 bunch thyme, half finely chopped, half as sprigs for garnish
1/4 bunch chervil, finely chopped
1/4 bunch tarragon, finely chopped
300ml cabernet sauvignon, reduced to 100ml and kept warm
50g Dijon mustard
500g unsalted butter, softened
Sea salt, to taste
10 pieces bone marrow, inch rounds, soaked in slightly salted water overnight
2kg desiree potato, extra large size

1 Set immersion circulator to 58.5C and oven to 200C
2 Place eye fillets in individual cryovac bags with 20ml veal glaze. Vacuum seal and cook in immersion circulator for 30 minutes.
3 Mix chopped herbs, cabernet, mustard and butter until combined then season. Roll into log between greaseproof paper and refrigerate until service.
4 Drain marrow pieces and roast in oven for 20 minutes or until golden.
5 Heat deep fryer to 160C. Cut potatoes to desired shape and blanch in oil for 8 minutes. Drain and set aside, increasing fryer to 180C. Cook until golden, season and keep warm for service.
6 Remove steak from bag and pan fry before service.

To Serve
Cut butter into rounds, place on top of beef, arrange fries and marrow onto plate, garnish with sprigs of rosemary and thyme.

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