In the spirit of the Olympics.
1kg Black Angus beef flank (around 35mm thick)
4 peeled carrots
4 baby/pickling onions
Carrot puree (allow 1 hour cooking time)
2 medium carrots, chopped
2t unsalted butter
1/2 small brown onion, diced finely
1/2 garlic clove, chopped finely
1/2 t cumin powder
1 T honey
Pinch sea salt
125ml fresh chicken stock
1 T creme fraiche
2 brown onions
1 T olive oil
1 star anise
1 small bay leaf
Salt roasted carrots & baby onions (allow 1 hour cooking time):
Place whole carrots and baby onions onto a bed of rock salt and bake at 180C. Bake onion for 30 minutes and carrots or 1 hour.
Slice carrot and store in olive oil until service. Cut onions in half and pull apart to reveal onion flowers. Allow half an onion per serve.
Sear both sides of the meat with a hot oiled pan and place in a 200C oven for 10-12 mins, turning and basting the meat with pan juices every 5 minutes.
Remove and allow to rest for at least 10 minutes before service (extend times to cook the beef more).
Carrot puree (allow 1 hour cooking time):
Melt butter in a heavy based pan and saute onion and garlic until soft (5 min). Add carrots, cumin powder, honey and salt to pan, stir to combine and cook over medium heat until carrots start to caramelise (15 mins). Stir often for even browning.
Pour enough stock to cover the mixture, cover with baking paper and simmer gently until carrots are soft (50 minutes). Process until pree is smooth, adding creme fraiche in batches to combine.
Onion soubise (allow 20 minutes cooking time):
Combine all ingredients in a saucepan and simmer on a low heat for 20 minutes. Allow to cool briefly, remove bay leaf and purify in a food processor. Add guar gum if required to achieve a creamy consistency.
Slice the beef into 12 pieces, cutting against the grain. Arrange three pieces on each plate and decorate around them with pieces of carrot and onion flowers.
Garnish with small dollops of the onion soubise and carrot puree, French grain mustard, onion sprouts and thyme.
Match with Vasse Felix Cabernet Sauvignon Merlot.
Recipe provided by Vasse Felix