TRIM THE BEEF TO A ROUND PIECE
PUT THE TRIM INTO A 160C OVEN UNTIL WELL ROASTED AND THE FAT HAS RENDERED OFF AS MUCH AS POSSIBLE, PASS THE FAT THROUGH A FINE CHINOIS AND RESERVE TO FRY THE MEAT.
TIE THE JOINT UP FIRMLY, ENSURING AN EVEN SIZE DOWN THE LENGTH OF THE JOINT. VACUUM DOWN IN A DOUBLE BAG.
COOK THE MEAT AT 56C FOR A MINIMUM OF 48 HOURS, PREFERABLY 60, THIS ENSURES PERFECTLY COOKED TENDER PRODUCT EACH TIME.
REMOVE FROM THE BAG AND TAKE STRING OFF WHILST STILL WARM, ROLL IN CLING FILM TO AN EVEN SHAPE, BLAST CHILL UNTIL COLD (TAKES A FEW HOURS)
VACUUM IN A NEW BAG, REMOVE THE PLATE FROM IN THE MACHINE OR IT WILL BE CRUSHED BY THE LID.
CUT INTO 2CM THICK SLICES, ALLOW TO COME TO ROOM TEMP.
IN A HOT PAN, MELT A LITTLE BEEF FAT, FRY THE STEAK TO A NICE COLOUR ON EACH SIDE, LEAVE TO REST UNDER THE PASS LIGHTS. DO NOT OVERCOOK.