Bavette steak tartare with pepper sauce and crisps

Start the tarragon oil the day before you want to serve the dish. Place the tarragon and grapeseed oil in a Thermomix set to 80°C (or see below if you don’t have a Thermomix)

Blend and, once it reaches 80°C, transfer to an airtight container and set aside to cool. Rest in the fridge overnight. Alternatively, if you don’t have a Thermomix, place the tarragon and oil in a high-powered blender and blend on full speed until the mixture is smooth and steam begins to rise from the oil (about 3-5 minutes). Pour into a saucepan and gently bring to a boil to extract the chlorophyll, stirring occasionally – this will happen as soon as it comes to boil; the oil and solids will separate and turn the oil bright green. Cool as above

For the beef dressing, start by braising the beef tendons the day before you want to serve the dish. Preheat the oven to 100°C. Bring a large pan of water to the boil then blanch the tendons – this will bring out the impurities. Skim the scum and foam that rises to the top, then drain the tendons and rinse them well

Place the tendons in an ovenproof pan, cover them with water and bring to the boil. Cover and cook in the oven for 10 hours, or until soft (you can do this overnight if you prefer)

Remove the tendons from the braising liquid and once cool enough to handle, weigh out 100g and set aside to cool completely. Chill in the fridge

For the tartare, mix the chopped bavette with the salt and place in the freezer for 20 minutes

Pass the tarragon oil through a fine mesh sieve lined with a muslin cloth. Transfer into a squeezy bottle and set aside until needed

Pass the beef through a mincer and set aside in the fridge until needed

Pass the beef tendons through a mincer and chill until needed

For the Sarawak pepper sauce, first make a Sarawak pepper butter. Melt the butter in a large pan, then add all the remaining ingredients and sweat on a low heat until fully soft but not coloured. Turn up the heat to fry the edges slightly. Weigh out 400g and set aside

For the crisps, place enough vegetable oil to come a third of the way up the sides of a deep pan. Preheat over a medium-high heat, or preheat a deep-fat fryer to 150°C. Set up a tray lined with kitchen paper for draining. Deep-fry the potatoes until golden, drain well on kitchen paper and set aside – you do not need to season these as the beef is highly seasoned already

Before serving, bring the bavette up to room temperature

For the beef dressing, warm all the ingredients, along with the 100g of braised beef tendons, in a pan until the tendons are soft. Keep warm (you want to hold this dressing at 70°C for the perfect mouthfeel)

Just before serving, finish off the pepper sauce. Bring the brown chicken stock to the boil with 400g of the Sarawak pepper butter. Emulsify with a handheld blender then taste and season to taste with Cabernet Sauvignon vinegar (this will make more than you need). Keep lightly warm

To serve, thoroughly mix the warm beef dressing into the bavette – as you mix, the tendons will mostly emulsify into the beef to create a rich mouthfeel. Arrange onto plates in mounds (a pastry cutter can help to get a neat shape). Top with a sprinkling of capers and a few drops of tarragon oil. Arrange a handful of crisps alongside and serve with the warmed sauce to pour over