Preparation time 90 minutes, plus chilling time
Cooking time 40 minutes
1kg white onions, peeled
500g rock salt
500g veal kidneys, trimmed
1/4 bunch thyme, leaves picked
6 bay leaves
100ml white wine
60g golden shallot, peeled & finely diced
40g brown sugar
20g soy lecithin
2.5 kg Black Market Sirloin, cut into 200-250g square portions
2 punnet pencil leeks, trimmed & washed
50ml veal glaze, kept warm
1 punnet chive flowers
Seasoning, to taste
1 Preheat oven to 200C
2 Onion puree: place onions core side down on oven tray. Cover with rock salt and bake for 50-60 minutes.
3 Kidneys: place kidneys in saucepan, cover with water. Add thyme, 4 bay leaves and wine. Bring to a simmer then remove from heat. Place saucepan in refrigerator to cool.
4 Onion foam: saut shallots until soft, add 50ml wine and reduce by half. Add cream and 2 bay leaves. Simmer for 5 minutes then remove from heat and allow to infuse for 30 minutes.
5 Onion puree: remove onions from oven, cool slightly. Peel and blend with 50g butter until smooth. Season to taste and keep warm.
6 Kidneys: heat sugar and remaining butter until a light caramel is reached. Remove kidneys from refrigerator and slice into 5mm rounds. Place in saucepan of caramel, coat quickly and set aside. Season.
7 Onion foam: strain shallots and liquid into a clean saucepan. Add 2 tablespoons of onion puree and soy lecithin. Bring to simmer, then foam using a stick blender add milk to thin, if required.
8 Sirloin: seal sirloin in large fry pan, transfer to oven at 200C to finish to desired doneness.
9 Leeks: trim root end and boil until tender in salted water.
1 Smear 2 tablespoons of onion puree towards the back of plate. Place sirloin in middle of plate, lay leeks on top.
2 Arrange three slices of kidney at front of dish. Spoon veal glaze over sirloin, top leeks with onion foam and scatter plate with chive flowers.