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