My current favourite cut of beef (rump cap with fat in tact). The squid ink was merely for colour, it looked sensational. I had put the meat into a zip lock bag with the ink which meant no mess. Squid ink can get EVERYWHERE if you're not careful handling it. I cooked the beef as usual, drying it in the fridge, scoring the fat, rendering the fat down slowly as you would cook duck breast, resting and slicing in half to serve us. When sliced the gorgeous pink meat against the black ink looked so awesome. A browned onion puree is a thing of pure pleasure and one the the most simple things to make. Its simplicity in prep belies it's deep rich flavour.
The creamed leeks added a delicious savoury note and the crisp dehydrated beetroot and jerusalem artichoke, other than tasting delicious added the little notes of crunch. Yum.
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