Method

• 1.
  Whiz butter and black garlic in a small food processor until smooth and combined. To make the braised silverbeet, remove the stalks from the silverbeet and thinly slice, then roughly chop the leaves.
• 2.
  Blanch the stalks in a pan of boiling salted water for 2 minutes or until just tender, then remove using a slotted spoon and refresh in iced water.
• 3.
  Drain. Blanch the leaves for 1 minute or until tender, then refresh in iced water. Drain, then finely chop.
• 4.
  Melt 125g black garlic butter in a large pan over medium heat. Add sliced garlic, silverbeet stalks and leaves and å1 tbs oil. Stir to coat, then cover and reduce heat to low. Cook, stirring occasionally, for 1 hour or until very tender and dark. Season.

• 5.
  Heat remaining 1 tbs oil in a non-stick frypan over high heat. Season the steaks with salt and cook, turning halfway, for 10-12 minutes for medium-rare.
• 6.
  Remove from pan and spoon over a little black garlic butter from the silverbeet. Rest, loosely covered with foil, for 8 minutes.
• 7.
  Divide silverbeet and onglet among plates and serve with remaining black garlic butter and micro radish.