Ingredients

3 kg Rack of aged beef rib cap of fat removed, salted sea salt Extra Virgin Olive Oil freshly grated Horseradish Horseradish butter 200 g Butter 100 g fresh Horseradish ½ Lemon freshly squeezed Pepper Spinach puree 2 bunches English Spinach washed, well drained and cut 5cm length 25 g Butter sea salt Pepper

Description

To Make The Horseradish Butter, Finely Grate The Horseradish And Place With The Butter In A Food Processor Until Well Incorporated. Add The Lemon Juice And Pepper. Roll In Foil Into A Sausage Shape, Place In A Container And Refrigerate. This Can Be Made W

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