Ingredients
- 2L (8 cups) vegetable oil, to deep-fry
- 4 large (about 1.3kg) Golden Delight potatoes, peeled, cut into 2cm-thick batons
- 1 1/2 teaspoons sea salt
- 4 (about 200g each) beef eye fillet steaks
- 2 teaspoons olive oil
- Steamed broccolini, to serve
Beetroot relish
- 2 teaspoons olive oil
- 1 small red onion, thinly sliced
- 1/4 teaspoon sea salt
- 55g (1/4 cup, firmly packed) brown sugar
- 2 tablespoons port
- 2 tablespoons red wine
- 2 tablespoons red wine vinegar
- 6 whole cloves
- 1/2 teaspoon black peppercorns, coarsely crushed
- 4 (about 250g) baby beetroot, peeled, coarsely grated
Method
1. Heat vegetable oil in a large, deep saucepan to 100C over medium heat. Deep-fry potato, in 3 batches, for 5 minutes until just tender. Use a slotted spoon to transfer to a tray lined with paper towel to drain. Transfer chips to a wire rack set over a baking tray. Place in fridge to chill for 5 hours or until dry.
2. To make relish, heat oil in a saucepan over medium-low heat. Add onion and salt. Stir for 6 minutes or until soft. Stir in sugar, port, wine, vinegar, cloves and peppercorns. Bring to a simmer. Cook for 3 minutes to develop flavours. Stir in beetroot. Bring to a simmer. Cook, stirring often, for 12 minutes or until beetroot is just tender. Discard cloves.
3. Preheat oven to 120C. Line a baking tray with paper towel. Reheat oil to 180C over medium heat. Deep-fry chips, in 3 batches, for 5-6 minutes until golden and crisp. Transfer to tray. Place in oven to keep warm. Season with salt.
4. Preheat a barbecue grill or chargrill on medium-high. Drizzle beef with olive oil. Season. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes.
5. Serve beef with beetroot relish, chips and steamed broccolini.
