You will need to begin this recipe one day ahead.
Put the thick piece of cartilage from the centre of the oyster blade in a saucepan with enough water to cover and boil it for 5–6 hours until soft. Scrape any remaining meat off, slice thinly and dehydrate overnight in a dehydrator.
Remove any sinew and cut the steak into
Bring a medium saucepan of salted water to the boil. Cook the kohlrabi leaves in the boiling water for 1 minute, then refresh in iced water. Drain and set aside.
To make the pepper sauce, heat the olive oil and butter in a saucepan over low to medium heat, then gently cook the garlic and shallot until golden. Add the sugar and brandy and simmer until completely reduced. Add the soy sauce, balsamic vinegar, combined ground peppercorns, fish sauce and chicken stock. Bring to a simmer and cook for 5 minutes. While the stock is still hot, transfer it to a blender and purée. With the machine running, add the xanthan gum and purée for 1 minute. Pour into a bowl and set aside.
Prepare the pepper crust. Grind the white, black and Kampot peppercorns. Discard the fine powder, leaving only the crust. Repeat three times. This removes most of the heat from the peppercorn, allowing for a thick crust that is not too overpowering. Set aside.
Boil the potato in a large saucepan of salted water until soft. Pass through a mouli grater into a large bowl. Warm the milk with the garlic clove in a small saucepan. Gradually whisk the oil into the potato until it splits from the potato. Gradually mix the milk into the potato mixture until it is emulsified, smooth and creamy. Pass through a fine sieve and season with salt, white pepper and lemon juice. The acid of the juice will thicken the potato mixture a little so use some more of the warm milk to adjust the consistency if necessary.
To make the pickled shallot, peel the shallots and slice into thin rings. Warm the vinegar and sugar with
Meanwhile, heat a small saucepan of sunflower oil to 200°C (400°F) or until a cube of bread dropped into the oil turns brown in 5 seconds. Fry the cartilage slices in the oil until they puff completely. Drain on paper towel and season with a little salt. Heat a heavy-based frying pan and add
Once the beef has rested, reheat gently. Carve into
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