1kg eye fillet
100g manono bark, dried and put through
a spice grinder
10g flaky sea salt
5g cracked black pepper
50ml confit garlic oil
2 tbsp vegetable oil
50g unsalted butter
1 small bunch oregano
3 garlic cloves
1kg white onions, peeled, cut in half
2 tbsp vegetable oil
500g coconut cream
3g xanthan gum powder
flaky sea salt, to season
ground white pepper, to season
Trim any sinew off the eye fillet.
Combine the manono bark, flaky sea salt and cracked black pepper in a bowl and mix together thoroughly.
Fill the meat injector with garlic oil. Inject the garlic oil throughout the eye fillet. Liberally coat the eye fillet with the manono bark rub, ensuring the entire surface area is coated.
Fill a large container with hot water. Set up your sous vide circulator in the water bath and set it to 55°C.
Tightly roll the eye fillet in two layers of clingfilm, tying off the ends so that no liquid can access the beef while it is cooking in the water bath. Place the eye fillet in the water bath for 2 hours at 55°C.
Remove the eye fillet from the water bath and unwrap it from the clingfilm. Dab any excess moisture from the eye fillet to dry it off, being careful not to take off the manono crust. Leave the eye fillet on a resting rack at room temperature for 30 minutes to allow it to air dry.
Heat a heavy-based frying pan with the oil until very hot. Place the eye fillet in the pan and sear it on all sides. Add the butter, oregano and garlic to the pan. Using a spoon, baste the eye fillet all the butter for 1 minute, all across the eye fillet.
Take the eye fillet out of the pan and place on a resting rack for 6 minutes before slicing into 150g portions.
Burnt Onion & Coconut Soubise
Turn a gas knob up to the highest setting. Using long-handled tongs, place the onions on the gas hob to char them on all sides. Once they are charred on all sides, slice onions thinly.
Heat a heavy-based saucepan with the vegetable oil. When the oil is hot, add the charred onions and sauté for 2 minutes, or until they start to become translucent.
Add the coconut cream and water, stir well then lower the heat so the onions can cook low and slow for 30 minutes. The onions are done when they are very soft and most of the liquid has evaporated.
Place the onions in the high-speed blender along with xanthan gum and some flaky sea salt and ground white pepper to season the soubise. Blend on high for 1 full minute.
You may need to stop the blender halfway and scrape the mix down from the sides then continue blending, to ensure that all the mix is well incorporated. Your soubise should be very smooth and able to hold a peak, it should not be ‘soupy’.
Serve hot alongside the seared eye fillet.