Ingredients

• 800g/1lb 12oz water buffalo fillet (remove from the fridge an hour before cooking so that the meat reaches room temperature)
• salt and freshly ground black pepper
• 3 tbsp olive oil
• 50g/2oz cooked bone marrow
• 100g/4oz dried white breadcrumbs
• 1 tbsp chopped fresh curly-leaved parsley
• 50g/2oz butter
• softened
• 150g/5oz butter
• 1 garlic clove
• crushed to a paste with the edge of a knife
• 1 sprig fresh thyme
• 4 large potatoes
• peeled
• cut into barrel shapes
• one slice taken off each end
• 75ml-110ml/3-4fl oz chicken stock
• 300g/11oz baby carrots
• scrubbed
• 50g/2oz butter

Directions

• For the water buffalo
• place a large sheet of cling film onto a work surface. Place the water buffalo fillet on top and wrap the cling film around it as tightly as possible to form a sausage shape. Twist the ends of the cling film tightly to secure. Chill in the fridge for at least two hours.
• Meanwhile
• for the bone marrow crust
• in a bowl
• mix together the cooked bone marrow
• the breadcrumbs
• parsley and softened butter until well combined.
• Line a baking tray with greaseproof paper. Spread the bone marrow mixture onto the greaseproof paper to form a thin layer. Chill in the fridge until set.
• For the fondant potatoes
• heat the butter in a saucepan over a medium heat. When the butter is foaming
• add the crushed garlic
• thyme and potatoes. Fry the potatoes for 3-4 minutes on each side
• or until golden-brown on both sides.
• Add a little of the stock and bring to a simmer
• then add enough of the remaining stock to just cover the potatoes and return the mixture to a simmer.
• Cover the pan with a lid and continue to simmer for 20-25 minutes
• or until the potatoes are tender.
• When the water buffalo fillet has chilled
• preheat the oven to 200C/400F/Gas 6.
• Unwrap the chilled water buffalo fillet and carve into four 3cm/1¼in thick steaks. Season each steak
• to taste
• with salt and freshly ground black pepper.
• Heat 1-2 teaspoons of the oil in a frying pan over a high heat. Add one of the water buffalo steaks and fry for 20-30 seconds on each side
• or until golden-brown on both sides. Remove from the pan and transfer to a roasting tray. Repeat the process with the remaining oil and water buffalo steaks.
• Cut discs about the same size as the water buffalo steaks from the chilled bone marrow crust mixture
• using a cookie cutter or an upturned mug. Place one on top of each of the browned steaks.
• Transfer the steaks to the oven and cook for 6-8 minutes (for medium-rare)
• or until cooked to your liking. Remove from the oven and set aside to rest. Reserve the meat juices.
• Meanwhile
• for the buttered baby carrots
• bring a pan of salted water to the boil. Add the carrots and boil for 2-3 minutes
• or until just tender. Drain well.
• Return the drained carrots to the pan and add the butter. Stir until the butter has melted and the carrots are coated. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place one fondant potato onto each of four serving plates. Place one water buffalo steak alongside. Spoon the carrots alongside. Drizzle over any meat juices.