Place 200 grams unsalted butter at room temp into a mixer. Add 1 tablespoon green peppercorn, 1 tablespoon chopped fresh thyme mix and season with sea salt. Roll mixture into cylinders in gladwrap and chill overnight in the fridge. Cut into desired size.
Trim and wash fennel bulb then quarter fennel and cryovac with extra virgin olive oil. Cook in water bath on 82 degrees for 45 mins. Refresh to serve.
Bring rib eye to room temperature, rub with evoo and chargrill on both sides till nice and charred. Season with sea salt and place into the oven at 220 degrees for 10 minutes. Remove and rest for 20 minutes.
Place pancetta strips into frying pan until a little crispy then add fennel and blanched broadbeans, oregano and serve hot with juices.
Hand cut washed potatoes and deep fry.
Place the steal back on to chargrill and reheat for 3 to 5 mins and then slice and serve onto plate with bone.
Place a lemon cheek on side, add extra sea salt.
Place the three condiments of Dijon mustard, fresh horseradish, peppercorn and thyme butter on a separate plate.
Serve with fennel and broadbeans salad and fries with serving of the garlic aioli.
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