Place the watermelon slices into vacuum pack bags and use the vacuum machine to seal them. Place in the fridge for 3 days.
To make the sauce, pour the madeira into a saucepan and bring to the boil. Add the demi-glace and reduce by half. Finish with the butter to thicken a little and add truffle slices.
Meanwhile pan fry the brioche in a little butter over a medium heat and put to one side. Using the same pan drizzle in the oil, season the steaks then fry them for 2 minutes. Turn the steaks over, add the butter and cook for a further 2 minutes, then remove and rest.
Place another pan over a medium heat and add the butter. When the butter has melted add the spinach and wilt. Season then drain.
Pan fry the melon in butter over a medium heat, on both sides for 1 minute.
To serve, put the brioche into the centre of the plates top with spinach, then the steak, followed by the watermelon and spoon over the sauce.
Place the watermelon slices into vacuum pack bags and use the vacuum machine to seal them. Place in the fridge for 3 days.
To make the sauce, pour the madeira into a saucepan and bring to the boil. Add the demi-glace and reduce by half. Finish with the butter to thicken a little and add truffle slices.
Meanwhile pan fry the brioche in a little butter over a medium heat and put to one side. Using the same pan drizzle in the oil, season the steaks then fry them for 2 minutes. Turn the steaks over, add the butter and cook for a further 2 minutes, then remove and rest.
Place another pan over a medium heat and add the butter. When the butter has melted add the spinach and wilt. Season then drain.
Pan fry the melon in butter over a medium heat, on both sides for 1 minute.
To serve, put the brioche into the centre of the plates top with spinach, then the steak, followed by the watermelon and spoon over the sauce.
