BEEF WITH ONION AND FENNEL SAUCE
(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
4 tbsp rice wine vinegar pinch of salt
1 tsp sugar
2 small red onions, halved lengthways
360g celeriac, peeled and cut into 1cm cubes
30g butter, cubed 1/2 cup thickened cream
3 large (650g) Cream Delight potatoes, peeled and roughly chopped into 2cm pieces
1/4 cup thickened cream
400ml canola oil (or 5cm depth) 220g Cream Delight potato, peeled and thinly sliced using a mandolin
reserved sirloin pieces canola oil, for frying 35g butter
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