Beef, brassicas, green garlic

In a pot over medium-low heat, combine onion juice and sugar. Bring to boil and cook until caramel reaches medium amber. Decrease heat and add vinegar, fish sauce, and soy; stir to combine. Remove from heat, cool completely, and stir in garlic and lime.

Heat oven to 500°F. On a sheet tray, roast leek in oven until completely burnt. Transfer to a Vitamix blender and pulverize to ash.

Heat oven to 350°F. In a pan, combine all ingredients. Roast until dark. Delgaze with ice, scraping the pan and adding cold water as necessary. Reduce to desired flavor and consistency.  Strain through a chinois. Keep warm. 

Heat oven to 350°F. In separate pans, toss brassicas with salt and oil. Roast until browned and tender, but with a little bite. Keep warm.

In a small pot, season sprouts with salt and oil. Cook down until tender. Finish with butter. Keep warm. 

Season with salt and in a hot pan add a little oil (I use suet) a sprig of thyme and a clove of garlic. Roll the beef in the pan to get a light brown color.  Do not sear to hard.  Cook in oven at 300 degrees till medium rare.  Rest the beef for 5 minutes.  Roll in leek ash.  Slice and season with fleur de sel.

Heat oven to 350°F. Finish Beef Jus with vinegar and butter. In a pan, heat oil and add thyme and garlic clove. Season beef with salt and lightly sear. Transfer pan to oven and cook beef until medium rare; rest 5 minutes. Roll beef in ash and season with fleur de sel. Toss brassicas in green garlic confit. On a serving plate, arrange a small nest of Brussels Sprouts and top with beef, seasoning with salt and jus. Arrange a small pile of brassicas next to beef, seasoning with vinaigrette. Garnish with Brussels sprout leaves. Finish with microgreens and flowers.