12 long multi-coloured heritage carrots, scrubbed but not peeled
5 orange carrots, peeled and chopped
1 tbsp finely chopped chives
1 head garlic, broken into cloves and peeled
1 stalk tarragon with leaves
1 bunch thyme, leaves and stalks
1 fresh black truffle, finely chopped
500g/1lb 2oz plain flour
salt and freshly ground black pepper
dash oil
1 tbsp olive oil
250g/9oz rock salt
2 tsp sherry vinegar
30g/1oz unsalted butter
80g/3oz unsalted butter
2 x 800g/1lb 12oz sirloin steak on the bone
50ml/2fl oz Madeira