Koji-aged picanha with red wine bordelaise and roasted garlic

Cut a few steaks from the dry-aged picanha.

Grind koji rice to a powder, pack the steaks in it and refrigerate uncovered overnight, one day.

Roast marrow bones, remove the marrow and whip it to a smooth paste.

Combine veal demi-glace with a splash of pinot noir, celery, shallots, carrots, garlic, bay leaves, thyme and rosemary, and boil down until about three times more concentrated.

Rinse the koji off the steaks and dry them.

Pan sear for a crust; near the end butter baste with beef tallow, butter, lightly crushed garlic cloves and herbs.

Rest the steaks and keep cooking the garlic until roasty and jammy.

Strain out the vegetables, then whisk a dollop of dry-aged beef fat into the hot sauce, whisking constantly so it emulsifies rather than settling on top.

Slice, fan in a circle, garnish with fried herbs and serve the garlic alongside.