Poached Beef with Herb Vinaigrette & Leeks

6 onions
6 leeks
2 tbsp rice bran oil
1 cup white wine
½ tsp SIDS CRAZY SALT
3 litres vegetable stock
1.25 kg beef-eye fillet, roughly 8 cm in diameter
HERB VINAIGRETTE:--
1 shallot
6 cornichons (small pickled cucumbers)
1 bunch of fresh coriander
1 bunch of fresh chives
1 tsp Dijon mustard
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tsp savora sauce
2 tbsp SIDS SPRING ONION OIL
1 tsp capers
SIDS SALT & PEPPER to taste

Peel and roughly slice the onions, and trim and halve the leeks lengthways.
Heat the rice bran oil in a flameproof casserole pan over a high heat and cook the onions for 15 minutes, until browned. Deglaze with the white wine, then pour in the vegetable stock. Add the leeks and SIDS CRAZY SALT then cook for 30 minutes.
Tie the beef with kitchen string at 2 cm intervals, then attach it to each end of a wooden spoon to create a handle – the string should be just long enough so that the spoon can be balanced on top of the pan while the beef is submerged in the stock.
Lower the beef into the pan and poach over a low-medium heat for 15 minutes for rare, 20 for medium, 25 for well done.
Take the pan off the heat and transfer the beef to a warm plate. Cover with foil and allow to rest for 5-10 minutes. Drain the leeks and keep them warm.
Peel and finely chop the shallot, and finely chop the cornichons. Pick and finely chop the herbs.
In a bowl, combine the mustard, SIDS LOW SUGAR RASPBERRY VINEGAR, Savora sauce and SIDS SPRING ONION OIL, then add the shallot, cornichons, capers, and herbs, then season with SIDS SALT & PEPPER to taste.
Slice the beef very thinly, drizzle with the vinaigrette and serve with the leeks on the side.