- Preheat oven to 200C. Preheat sous vide machine to 56C.
- Place each beetroot on a piece of foil. Drizzle each with a teaspoon of olive oil and sprinkle with salt. Wrap foil around beetroot and place in the oven to roast until tender, about 1 hour. Remove from oven and set aside, still wrapped in foil to keep warm.
- To make the leek “twigs”, cut white part of 1 leek into fine matchsticks and place on a paper lined baking tray, in a single layer. Place in the oven to bake until dark brown, about 30 minutes. Remove from oven and set aside.
- Roughly chop green part of 2 leeks and lay in a single layer on a baking tray. Place in the oven to roast until a deep, dark brown, about 30 minutes.
- Place roasted green leeks into a sieve and crush over a bowl to collect powder. Add miso soup powder to the bowl, stir to combine and set aside.
- Place each steak in a sous vide bag with 2 sprigs of thyme, clove garlic and 20 grams butter in each. Place in sous vide machine and cook for 45 minutes. Remove from water and set aside.
- Place the anchovies in a small bowl, add smoke using a smoking gun filled with hickory chips. Cover and allow to smoke for 5 minutes. Remove anchovies from bowl, chop into 5mm lengths, return to bowl and set aside.
- To make the sauce, place the red wine in a saucepan and set over medium heat. Allow to boil until reduced to 100ml.
- Meanwhile, place 2 tablespoons olive oil in a saucepan and set over high heat. Roughly chop remaining white part of leek and add to hot oil with carrot and celery. Cook until brown, add beef stock and 4 sprigs thyme and allow to boil until reduced to about 100ml. Remove from heat, strain and add to reduced red wine. Set aside.
- Place 20 grams butter in a frypan and set over medium heat. Once melted, add shallots, cut side down and cook until browned. Transfer to the oven and cook until soft, about another 20 minutes. Remove from oven and set aside.
- Peel potatoes and cut into irregular “charcoal like” shapes. Using an apple corer or small cutter, cut some into cylindrical shapes.
- Place 100 grams butter and 2 tablespoons olive oil in a frypan and set over medium-high heat. Once butter has melted, add potatoes and fry until lightly brown on outside and tender inside. Add squid ink and agitate pan to coat potatoes in ink until they resemble coal. Remove from heat and set aside, covered to keep warm.
- To finish the steak, remove steaks from sous vide bags and cut each in half to resemble pieces of wood. Place 1 tablespoon olive oil in a frypan and set over high heat. Once hot, add steak and fry until brown, about 1-2 minutes each side, or to your liking. Remove from heat and set aside to rest.
- To finish the sauce, return saucepan to a medium heat. Add the mirin and allow to boil for 5 minutes. Add remaining 30 grams butter and whisk in until emulsified. Season to taste.
- To serve, unwrap, peel, and slice each beetroot into 6 slices. Arrange 3 slices on each serving plate. Scatter some olives, anchovies and potatoes on the beetroot. Place steak pieces in reserved bowl of powder and toss to coat. Add coated steaks to each plate. Top steak with leek “twigs”. Season with salt and freshly ground black pepper. Cover each plate with a cloche. Using a smoking gun, fill cloche with smoke. Serve with sauce on the side.