Baked potato fondants with grilled beef and garlic emulsion
For the fondants
2 large waxy potatoes, peeled
2 tbsp cold butter, cubed
Thyme, as needed
Micro herbs, to garnish
For the grilled beef
100g beef silverside
Fresh herbs, as needed
2 tsp olive oil
2 tsp butter
For the emulsion
1 garlic clove, roasted
For the fondants, preheat the oven to 180°C.
Slice the potatoes lengthwise into 1cm thick slices, then cut out roundels using a 3cm diameter cutter. Place them in a single layer in a deep baking dish, add a cube of butter over each roundel and season. Sprinkle the thyme on top.
Place the dish in a larger baking dish and pour warm water in the latter to create a water bath. The water level should be half-way up. Now bake until the potatoes are cooked.
To prepare the beef, season the meat with salt, pepper and herbs on all sides. Place on a sheet of cling film, roll and tie up tightly. Refrigerate for about 30 minutes.
Heat the oil and butter in a griddle and brown the beef evenly on all sides. Remove from the pan and let it rest for 3 minutes, then slice thinly.
For the emulsion, squeeze the garlic in a bowl and add milk. Blitz with a hand blender, adding the oil, a drop at a time, until the mixture stabilises. Then, you can pour the remaining oil in a steadier stream, until a thick consistency is reached. Season with salt and white pepper.
Plate the fondants on a large platter and place two beef slices on top of each. Pour some garlic emulsion on top, season with salt and crushed black pepper, and garnish with micro herbs. Serve immediately.