For the Beetroot, place whole beetroots onto a large sheet of aluminium foil. Drizzle with olive oil and season to taste. Wrap into a parcel and place on an oven tray. Roast for 60 minutes, or until tender. Remove from foil, peel the beetroot then slice into slim wedges. You will need at least 30 wedges. Set aside to cool until needed.
For the Kale Crisps, slice kale into 4 cm strips. Place into a large bowl, all the oil and salt and pepper to taste and toss well to coat evenly. Place the kale strips onto a baking tray lined with baking paper, and bake in the pre-heated oven for 6 minutes, or until crisp. Remove from oven and set aside until needed.
Reduce oven to 100C.
For the Lime Salt, spread lime zest onto a small baking sheet lined with baking paper and dehydrate in the pre-heated oven, about 30 minutes, but do not allow to blacken. Remove the zest from oven then place into the bowl of a small food processor with salt and pulse until combined. Set aside until needed.
For the Beef, lay 2 lengths of cling film on to a clean work bench and another 2 lengths, lying length ways, halfway over the first 2. Place beef in the centre of the wrap and roll, wrapping beef very firmly so beef is cylindrical. Secure ends and place in freezer for 30 minutes to firm.
Heat a grill pan over high heat. When firm, remove beef from freezer. Slicing through the cling film, cut the eye fillet into 5 x 3cm pieces. Remove cling film from around the steaks. Rub olive oil and salt to taste onto the steaks then grill in the pre-heated pan for 3 minutes on one side. Turn the steaks and grill for a further 3 minutes. Remove from heat and rest for 2 minutes before serving.
For the Sauce, place the olive oil into a large fry pan set over high heat. Add chicken bones and fry for 5 minutes until caramelised. Transfer to a pressure cooker with fennel, onion, garlic, thyme, lime peel, chicken stock and enough water to cover. Secure the lid on the pressure cooker and cook on high for 30 minutes. Release steam and uncover.
Strain the stock through a fine sieve, transfer to a clean saucepan and cook over high heat for 10 minutes until reduced by a third.
Meanwhile, place a third of the butter and the shallots into a small saucepan over low heat and sweat for 5 minutes. Add half of the reduced stock, reduce heat and simmer for a further 5 minutes.
Add the remaining stock and continue to simmer until reduced by half. Whisk in remaining butter and lime juice to taste. Set aside, keeping warm until needed.
For the Pickled Radish, combine all ingredients, except radishes, in a small saucepan and simmer to dissolve sugar. Remove form heat and cool slightly.
Use a mandolin to slice radishes very thinly, about 1mm, and place into bowl. Strain the pickling liquid over radishes and set aside for 15 minutes to pickle.
For the Lime Emulsion, place all ingredients, except for the olive oil, in the bowl of a small food processor and blitz for 10 seconds. With motor still running add the oil in a slow, steady stream until emulsified. Set aside until needed.
To serve, cut each steak into half and place a piece into centre of each serving plate. Add 3 wedges of Beetroot per plate, on different angles. Add two slices of Pickled Radish to each plate. Spoon Sauce over the Beef and drizzle Lime Emulsion around plate. Add a sprinkle of lime salt to the corner of the plate. Garnish with 3 – 4 micro lemon balm leaves.