Altitude Restaurant

Ingredients
1.2 kg Rib Eye
80kg veal bones
30 litre water
2ea beef calf feet
3 kg oxtail
2 finely sliced onions
2 sliced carrots
Half a bunch of thyme
Half a bulb of garlic
2 bay leaves
10 Black peppercorns
1 litre of port
2 litre red wine
1 shaved truffle

Method: 

1. Dry aged whole rib eye for 42 days. Portion and cut off outside of the dried part.
2. Remove the steak from the refrigerator and let sit, covered, at room temperature.
3. Heat the grill to high. Brush the steak on both sides with oil and season liberally with salt and pepper.
4. Place the steak on the grill and cook until golden brown and slightly charred for four minutes.
5. Turn the steak over and continue to grill for four minutes. Pre-heat oven at 230C and cook the steal for eight minutes until medium rare.
6. Rest the steak in a smoking box with apple wood chips for 15 minutes before carve it.
7. Roast oxtail in the oven at 230 for 20 minutes.
8. Caramelise onions and carrots in a pan with a drop of oil on a high heat.
9. Then add oxtail and deglaze with port and red wine. Bring veal reduction to the boil in separate pot and add to port, red wine, oxtail and vegetable, bring to the boil and add aromatics.
10. Simmer for one hour, keep skimming after one hour pass and simmer until the right consistency.
11. Pass the sauce through sieve and shave some fresh truffle before serving.

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