500 g red-skinned potatoes
4 sprig of fresh thyme or rosemary
1 bulb of garlic
8 sprig each of fresh rosemary, sage and thyme
1 700 g fillet of beef
500 g carrots
2 sprig of fresh thyme
2 fresh bay leaves
1 heaped tablespoon caster sugar
a knob of butter
just under 1 mug of plain flour
1 mug of milk
½ a red onion
2 Tbsp red wine vinegar
1 Tbsp golden caster sugar
1 100 g bag of prewashed watercress
½ a red onion
12 baby button mushrooms
1 heaped tablespoon plain flour
1 small wineglass of red wine
300 mL organic chicken stock
extra virgin olive oil
sea salt & black pepper
creamed horseradish sauce
a bottle of red wine
1. Get all your ingredients and equipment ready. Fill and boil the kettle. Turn the oven on to 220ºC/425ºF/gas 7, and place a 12 hole shallow bun tin on the top shelf. Put 1 large saucepan and 2 large frying pans on a medium heat. Put the fine slicer disc attachment into the food processor.
2. Wash the potatoes, leaving the skins on. Chop into 2cm chunks and throw into one of the large frying pans. Cover with boiling water, season with salt and cover with a lid. Turn the heat right up, and boil for 8minutes, or until just cooked. Fill and reboil the kettle.
3. Quickly pick and finely chop the rosemary, sage and thyme leaves. Turn the heat under the empty frying pan up to full whack. Mix the herbs together and spread them around the chopping board with a good pinch of salt & pepper. Cut the fillet in half lengthways, then roll each piece back and forth so they are completely coated in herbs. Add the meat to the hot empty frying pan with a few good lugs of olive oil. You must turn it every minute while you get on with other jobs. Don’t forget to seal the ends.
4. Tip the carrots into the saucepan and just cover with boiling water. Add 2 sprigs of thyme, a couple of bay leaves, a good pinch of salt, a splash of olive oil and 1 heaped tablespoon of sugar. Cook with a lid on until tender.
5. Put the flour, milk and egg into the liquidizer with a pinch of salt. Blitz, then quickly and confidently remove the bun tin from the oven and close the door. In one quick movement, back and forth, drizzle a little olive oil in each compartment, then do the same with the batter until each one is half full (any remaining batter can be used for pancakes another day). Place in the top of the oven, close the door and do not open for 14 minutes, until golden and risen.
6. Check that the potatoes are cooked through, then drain and return to the same frying pan. Leave on a high heat and drizzle over some olive oil. Add a pinch of salt & pepper, speed-peel in strips of lemon zest and add 4 sprigs of thyme or rosemary. Halve the bulb of garlic widthways, squash each half with the back of a knife and add to the pan. Toss everything together, then roughly
7. Reduce the heat under the beef a little. Peel the red onion half. Finely slice in the food processor. Add half the onion to the beef pan with a splash of olive oil, the other half to a salad bowl. Rinse the mushrooms in a colander and slice in the processor, then add to the beef pan. Stir
8. Add 2 tablespoons of red wine vinegar, 1 tablespoon of caster sugar and a good pinch of salt & pepper to the onion bowl. Scrunch with one hand. Add 4 tablespoons of extra virgin olive oil. Empty the watercress on top and take to the table, but don’t mix until serving.
9. Remove the beef to a plate. Drizzle with a little olive oil, then cover with foil. Stir 1 heaped tablespoon of flour into the pan. Add a small glass of red wine and turn the heat up. Boil down to nearly nothing, then stir in 300ml of chicken stock and simmer until thick and shiny.
10. Drain the carrots, return to the pan, toss with butter and take to the table. Turn the potatoes out on to a platter. Smear 2 spoonfuls of horseradish sauce and 1 teaspoon of English mustard on to another platter. Quickly slice the beef 1cm thick, using long carving motions.