Ingredients

• 3 cups (750ml) Massel beef style liquid stock
• 2 tablespoons kecap manis (Indonesian sweet soy - see note)
• 3 star anise
• 1 cinnamon quill
• 6 hard-boiled eggs in their shells
• 1.2kg piece beef eye fillet, well trimmed
• 2 tablespoons olive oil
• 2 cups Asian mixed micro herbs (such as coriander, mint and Thai basil - see note)
• 3 spring onions, thinly sliced
• 2 long red chillies, seeds removed, thinly sliced lengthways
• Chilli jam, to serve (see note)

Method

• Step 1 Combine the stock, kecap manis and spices in a saucepan and bring to a simmer over medium-high heat. Gently crack the eggshells all over by tapping gently and rolling on a bench. Don't remove the shell - you just want to create a marbled effect. Add eggs to the stock, then simmer over low heat for 30 minutes. Allow to cool, then refrigerate eggs in the liquid for at least 6 hours or overnight.
• Step 2 Preheat the oven to 200°C. Rub the beef with a little of the oil, then season well. Heat the remaining oil in a deep frypan over high heat. Add beef and cook for 3-4 minutes, turning to brown on all sides. Transfer to a roasting pan. Roast for 25 minutes for medium-rare, or until cooked to your liking.
• Step 3 While the beef is roasting, remove the eggs from the stock and set aside. Pour the stock into the frypan that you browned the beef in and bring to the boil over medium-high heat. Simmer for 15 minutes or until the liquid is well reduced and syrupy.
• Step 4 Peel eggs under running water (they should be nicely marbled after this time). Remove the beef from the oven and set aside, loosely covered with foil, to rest for 10 minutes. Cut the beef into thick slices.
• Step 5 To serve, place 2 beef slices on each plate, surround with sauce, then top with herbs, spring onion and chilli. Serve each with a marbled egg and chilli jam.