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RIB EYE STEAK CHIPS WITH CHARRED POTATO FONDANT, MEAT DUST AND SINGLE-MALT BEETROOT SAUCE

Serves
4
Prep
30mins
Cook
30mins
DIFFICULTY
medium
Ingredients
  • 400g Manning Valley Naturally Rib Eye
  • 4 large potatoes, peeled
  • 1L extra virgin olive oil
  • 1 Tbsp maltodextrin powder
  • ½ cup red wine
  • 2 tsp Persian advieh powder
  • 1 cup roasted beetroot
  • 2 Tbsp malt powder
  • ¼ cup red wine jus
  • 1 cup plain flour
  • 1¼ cups pale ale
  • vegetable oil, for deep-frying
  • sea salt flakes and freshly-ground black pepper
  • 4 parsley leaves
Method
  • Slice the potatoes into thick steaks, reserving the trim for another use. Put in extra virgin olive oil and bring to a bare simmer, then cook gently for 1 hour, until the potatoes are tender. Allow to cool in the oil.
  • Cut the rib eye into thick batons, and reserve all the trim. Fry the trim in a dry pan until very well browned, then mix with the maltodextrin powder and wine, then simmer until almost dry. Add the advieh powder, then transfer to a blender and purée until very smooth. Spread on a tray and set aside until completely dry. Cook in a large pan over a low heat until crumbly.
  • Combine the beetroot, malt powder and jus in a blender and purée until very smooth, then warm gently.
  • Cook the potatoes on a hot grill until blackened. Meanwhile, toss the beef in half the flour, then whisk the remaining flour and pale ale until smooth. Fry in hot (180°C) vegetable oil until crisp. Season the potatoes and beef chips with salt and pepper. Serve with the sauce and parsley.
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