delicious - - GUEST CHEF -


4 egg yolks 1 cup (250ml) sun­flower oil,

plus ex­tra 2 tbs 200g beef flank steak,

at room tem­per­a­ture Baby red vein sor­rel leaves and

Di­jon mus­tard, to serve


1/4 cup (60ml) sun­flower oil 4 onions, peeled, halved 250g brown mush­rooms,

thinly sliced 6 gar­lic cloves, peeled 1 bunch thyme 200ml soy sauce 100ml mirin

Pre­heat the oven to 100°C.

For the charred onion broth, heat oil in a large saucepan over medium-high heat. Add onion and cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til golden. Add mush­room, gar­lic and thyme, and cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til mush­room starts to caramelise. Add soy, mirin and 8 cups (2L) wa­ter, and bring to the boil. Cook for 25 min­utes or un­til liq­uid is re­duced by half. Strain through a fine sieve into a heat­proof bowl and set aside.

Com­bine egg yolks and oil in a small oven­proof bowl, trans­fer to oven and bake for 20 min­utes or un­til yolks are soft set. Us­ing a slot­ted spoon, care­fully trans­fer yolks to a plate.

Mean­while, heat ex­tra oil in a fr ypan over high heat. Add steak, re­duce heat to medium-high and cook for 31/ min­utes each side for rare, or un­til cooked to your lik­ing. Trans­fer to a plate and stand for 10 min­utes to rest.

Thinly slice steak and di­vide among shal­low serv­ing bowls. Di­vide broth among bowls and place an egg yolk “in each bowl. Scat­ter with red vein sor­rel leaves and serve with mus­tard.

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