• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB3, B12, D
MineralsZinc, Copper, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 beetroot

  2. 4 tbsp freshly grated horseradish

  3. 2 tbsp cider vinegar

  4. 500 g jerusalem artichokes , peeled and sliced

  5. 1cm thick

  6. 250 ml double cream

  7. 1 bay leaf

  8. 2 tsp truffle oil

  9. vegetable oil , for deep-frying

  10. 1 handfuls curry leaves , from the stem

  11. 250-300 g New Zealand Firstlight Wagyu beef sirloin , trimmed of excess fat, at room temperature

  12. 1 tbsp grapeseed oil

Instructions Jump to Ingredients ↑

  1. For the chrain: preheat the oven to 180C/gas 4. Wrap the beetroot in foil and bake until cooked through - you will be able to insert a skewer through it. Remove from the foil and place in a bowl of iced water, then peel the skin off. Roughly chop it, then purée it in a food processor together with the horseradish and vinegar. Season with salt.

  2. For the truffled Jerusalem artichoke purée: place the artichokes in a pan with the cream and bay leaf, add a little salt and cover with water by 2cm. Bring to the boil, then cook over a moderate heat until the artichokes are cooked and the liquid has gone below the level of them. Remove the bay leaf, strain the liquid into a bowl, then purée them in a small food processor, adding some of the cooking liquid to thin it out. Mix in the truffle oil and season well. Keep warm.

  3. For the crispy curry leaves: heat the vegetable oil in a deep-fat fryer or pan to 180C. Deep-fry the curry leaves until crisp, then drain on kitchen paper.

  4. For the beef: depending on the beef, you may prefer to cook it in one piece and then slice it, or you may prefer to cook individual portions. Heat a heavy-based pan. Rub the oil all over the beef and season generously with sea salt. Cook the beef in the pan for 1 minute over quite a high heat. Turn the beef over and brown on all sides, cooking it to medium rare at the most. Leave to rest in a warm place for 5 minutes.

  5. To serve, dollop the artichoke purée onto four warmed plates. Slice the beef and lay on top, place a little chrain to the side, then scatter with the curry leaves.


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