Beef fillet, whole roasted celeriac, confit leek, burnt leek, herb gel, radicchio, and horseradish cream. A real combination carries a beautiful, very delicious flavor, so you can try it halfway through the week
- 1 small radicchio
- 1 celeriac
- Small bunch of parsley, dill, and thyme
- 2g agar-agar
- 1 lemon
- 100g crème Fraiche
- 1 small horseradish root
- 250g eye fillet beef
- 2 leeks (white part only)
- 3 cloves black garlic
- Grapeseed oil
- 1 clove garlic
- Roast black garlic in oven at 180 degrees until soft.
- Burn 1 leek over a naked flame until charred. Use the burnt outer layers of the leek with black garlic and blend with grapeseed oil to a paste consistency.
- Juice the small bunch of parsley and dill, adding a squeeze of lemon juice.
- In a small pot bring the herb juice to the boil together with the agar, whisking continuously.
- Once the agar is incorporated, pour into a shallow tray and place it in the fridge until set.
- Once set, blitz to a smooth consistency and pass through a drum sieve.
- Clean the celeriac, cut a round piece and roast in the oven in a foil pocket with garlic, thyme, oil and salt at 180 degrees for 45 minutes. The celeriac should be soft but still holding its shape.
- Cut the leek into 2-inch pieces, cook in a medium-sized fry pan over a low heat with butter and oil, basting until lightly caramelized.
- Place leek in the oven until golden brown, this should take approximately 10 – 12 minutes.
- Grate the fresh horseradish into crème Fraiche, adding salt to taste.
- Season beef well with salt and pepper. Heat an ovenproof frypan then add oil. Once the pan is hot add the beef and brown for 4 – 5 minutes, turning to color evenly. Add butter after a minute or so and spoon over the beef to baste.
- Put the pan into oven and roast for 6 minutes until the beef is medium-rare. It should feel slightly springy when pressed. Remove and set aside to rest for a few minutes.