Serves 4
Fondant potato
Peel potatoes and shape into cylinders, about 3-4cm across in diameter. This can be done with a knife, a peeler, or a cookie cutter. Ensure they are all roughly the same length, approx 7cm.
Select a pot ideally large enough to just fit the fondants.
On medium heat, place the pot on the stove then when warm, add just enough olive oil to coat the bottom. Place the fondants into the pot. Do not move the fondants around in the pot.
Add the butter, evenly spread around the potatoes.
After 5min, add the chicken stock.
Cover with the cartouche and simmer on low for approx 20-30min or until the stock has been fully absorbed by the potatoes.
When the liquid has been fully absorbed from the pot, the fondants should be ready.
Remove from the heat, cover and allow to sit for 5-10min.
Carefully using a palate knife/spatula, scrape under the fondants which should release easily.
Season to taste and serve turned upside down. The colour should be a nice golden brown. Reserve.
Braised shallots
Peel the shallots keeping the root attached. This will stop the shallot falling apart. In a pan on medium heat, add the oil then the shallots. Turn frequently to colour the shallots.
Add the wine then cook it out until there is no liquid left in the pan.
Add the jus (or stock), rosemary, salt and pepper.
Cook on a low heat until the shallots become soft and the sauce becomes syrupy, ensuring to baste the shallots during the process. Once to the desired colour/texture, remove from the heat, gently remove and discard any remaining roots and set aside.
Onion puree
Place a pot/pan on medium high heat. For best results, use a pan with large surface area so that the onions aren’t cooking on top of each other.
Add oil and onions. Season the onions generously with salt. This will add flavour and draw out excess moisture.
Once the onion starts to break down, turn down to a low heat. To speed up the process, a cartouche can be added. Cook out the onions until soft which may take 30min or more.
Stir occasionally to stop the onion sticking to the pan. If the onion sticks, add a little water or chicken stock and scrape the bottom of the pan. This will deglaze the pan and keep the flavour of the caramelised onion. Repeat the deglazing process a couple of times if necessary.
Once completely soft, add the hot onion mix to a blender or food processor then blitz on high setting.
Add the butter, one cube at a time, until the texture is soft, silky and smooth.
Add extra seasoning if necessary. Reserve.
Wilted spinach
Bring a pot of water, with the salt, to boil.
Add spinach and cook for 30seconds.
Remove spinach from water. Either place into ice water or transfer to a plate lined with paper towel.
Cool then squeeze out any excess moisture.
Wagyu sirloin
Season generously with canola oil, salt and ground white pepper.
On a medium high heat, sear well on the sides of the sirloins (before cooking on the face of the meat). After searing for approx 90seconds, turn the steak and continue searing until the steaks have perfect golden-brown crusts on all sides.
Turn the heat down and flip the face of the steak regularly to ensure even cooking. Once the internal temperature reaches 40degrees Celsius, remove to rest, away from the heat, on a separate plate/board.
After 5-7 min rest, the sirloin should be a perfect medium rare, ready for carving.
To plate
Arrange the fondant, onions and spinach slightly off centre.
Spoon or pipe the onion puree.
Carve beef and lay in the empty space.
Pour the jus as desired.
