Black Onyx Eye Fillet Steak Frites

Ingredients

• 10 Black Onyx Eye Fillets, 200g each
• 200ml veal glaze
• ½ bunch rosemary, half finely chopped, half as sprigs for garnish
• ½ bunch thyme, half finely chopped, half as sprigs for garnish
• ¼ bunch chervil, finely chopped
• ¼ bunch tarragon, finely chopped
• 300ml cabernet sauvignon, reduced to 100ml and kept warm
• 50g Dijon mustard
• 500g unsalted butter, softened
• Sea salt, to taste
• 10 pieces bone marrow, inch rounds, soaked in slightly salted water overnight
• 2kg Désirée potato, extra large size

Servings: 10

Prep: 20 mins | Cooking: 30 mins

Method

1. Set immersion circulator to 58.5°C and oven to 200°C
2. Place eye fillets in individual cryovac bags with 20ml veal glaze. Vacuum seal and cook in immersion circulator for 30 minutes.
3. Mix chopped herbs, cabernet, mustard and butter until combined then season. Roll into log between greaseproof paper and refrigerate until service.
4. Drain marrow pieces and roast in oven for 20 minutes or until golden.
5. Heat deep fryer to 160°C. Cut potatoes to desired shape and blanch in oil for 8 minutes.
   Drain and set aside, increasing fryer to 180°C. Cook until golden, season and keep warm for service.
6. Remove steak from bag and pan fry before service.

To Serve

Cut butter into rounds, place on top of beef, arrange fries and marrow onto plate, garnish with sprigs of rosemary and thyme.