BEEF WITH ONION AND FEN­NEL SAUCE

The Star Malaysia - Star2 - - Taste -

(Sarah Tiong) Serves 4

onion and fen­nel glaze

2 t-bone steaks, ap­prox­i­mately 3cm thick 2 tsp canola oil

1 large (150g) brown onion, sliced

1 large fen­nel, bulb sliced, fronds re­served for gar­nish

2 cloves gar­lic, peeled and thinly sliced 2 cups beef stock

50g un­salted but­ter, cubed

pick­led onions

4 tbsp rice wine vine­gar pinch of salt

1 tsp su­gar

2 small red onions, halved length­ways

cele­riac purée

360g cele­riac, peeled and cut into 1cm cubes

30g but­ter, cubed 1/2 cup thick­ened cream

po­tato mash

3 large (650g) Cream De­light pota­toes, peeled and roughly chopped into 2cm pieces

45g but­ter

1/4 cup thick­ened cream

po­tato chips

400ml canola oil (or 5cm depth) 220g Cream De­light po­tato, peeled and thinly sliced us­ing a man­dolin

steak

re­served sir­loin pieces canola oil, for fry­ing 35g but­ter

gar­nish

re­served fen­nel fronds mi­cro red shiso leaves salt and white pep­per, to sea­son

To make onion and fen­nel glaze: Cut 4 sir­loin from the t-bone steaks and set aside. Cut up the re­main­ing trim­mings from the t-bone.

Heat a large wide saucepan over medium heat. Add oil, steak trim­mings and bones and fry un­til brown. Add onion and fen­nel and fry un­til caramelised. Add gar­lic and fry. Add stock to the pan and bring to the boil, then re­duce heat and sim­mer un­til thick­ened, about 30 to 35 min­utes. Strain into a clean saucepan and and cook on medium hea­tun­til re­duced and syrupy, then add but­ter and stir well un­til com­bined. Re­move from heat and sea­son to taste.

To make pick­led onions: Com­bine rice vine­gar, salt, su­gar and 1 ta­ble­spoon of wa­ter in a small saucepan over low heat. Stir un­til su­gar and salt have dis­solved, then trans­fer to a bowl. Cool com­pletely.

Care­fully sep­a­rate the in­ner­most lay­ers of the red onions. Add to cooled pick­ling liq­uid and set aside for 30 min­utes.

Heat a medium fry­pan over medium heat. Re­move pick­led onion lay­ers from liq­uid and place edge down into the hot pan, to caramelise the edges. Re­move from heat.

To make cele­riac puree: Place cele­riac in a medium saucepan and cover with cold wa­ter. Place over high heat and bring to the boil. Once boil­ing, con­tinue to cook un­til pieces be­gin to break down. Drain the cele­riac, re­serv­ing about 1/2 to 1 cup of the cooking wa­ter.

Place cele­riac into a blender with but­ter and blitz un­til smooth. You may need to add a ta­ble­spoon or so of the re­served wa­ter to loosen the purée. Add half the cream to the blender and blitz again. Ad­just the purée with more cream and cooking wa­ter if re­quired. Sea­son with salt and white pep­per to taste,.

To make po­tato mash: Place pota­toes into a large saucepan and cover with cold wa­ter. Place over high heat and bring to the boil, then con­tinue boil­ing un­til ten­der. Drain pota­toes and place in a large bowl with but­ter and mash un­til smooth. Add in the cream and mash un­til smooth. Sea­son to taste.

To make po­tato chips: Place oil into a small saucepan over medium heat. Add a slice of po­tato to the oil and if the oil starts bub­bling, it is ready for fry­ing. Fry slices of po­tato, in batches, gently mov­ing around with a metal spider (strainer) to keep them sep­a­rated, un­til golden. Re­move and place onto pa­per towel

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