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Seared fillet of beef carpaccio with roast beetroot and horseradish sauce


I 'cooked' this dish for our new years eve dinner.
Whilst you have to pay a kings ransom for this much fillet of beef from Mr Dale (or any other good butcher)it really is worth it.
Obviously this is a dish for carnivores but don't let its raw-ness put you off, it really is delicious and this spin on it using beetroot and horseradish gives it a seasonal and british twist.
Make sure that the beetroot is really cooked as this will bring out the sweetness of this fabulous vegetable ... to test if its done just stick a sharp knife in to the biggest one, if it's done it will slide out easily.
Don't worry if you have any left over as it is absolutely delicious the next day, either on its own or in some ciabatta.

(Alternative: Jamie does a version where he substitutes Cress for the rocket, Rosemary for the thyme and adds a little shaved parmesan at the end)


Ingredients

* 700gms beetroot (10 - 12 'balls')
* olive oil
* 10 tablespoons balsamic vinegar
* maldon salt flakes
* freshly ground black pepper
* 1 handful fresh thyme leaves, finely chopped
* 1.5 kg fillet of beef
* 100 gms good creamed horseradish
* 200 gms creme fraiche
* 1 lemon, juiced
* 3 good handfuls watercress



Directions

1. Preheat the oven to 220 degrees C/gas 8.
2. Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning.
3. Wrap and roast until tender. Cooking time depends on size ... about 1 hour if the beets are of a reasonable size
4. Mix the thyme, salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan,or in a good non-stick frying pan, sear the meat until brown and slightly crisp on all sides, around 3-5 minutes in total.... on no account oil either the meat or the pan ... and for gods sake dont cook it for too long this is meant to be raw!
5. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can, it can be hard to carve it thinly so press them down on the carving board to make them a bit flatter your knife.. Lay the slices on a large plate.
6. After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat.
7. Now mix the horseradish and creme fraiche together. Season well with a little lemon juice. Dribble this over the beetroots.
9. Dress the rocket with olive oil and lemon juice. Then scatter this, all over the plate and tuck in!
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