Ingredients

Ingredients For the horseradish sauce

• 2 tbsp finely grated fresh horseradish

• 2 tbsp crème fraîche

• 1 tsp Dijon mustard

• pinch sugar

• 1 tbsp white wine vinegar

• 75ml/2½fl oz double cream, whipped to soft peaks

For the potatoes

• 3 large potatoes, preferably Marfona, peeled and quartered

• 2 tbsp goose fat

• 2 sprigs thyme, leaves only

For the carrot and swede purée

• 3 large carrots, peeled and diced

• 1 swede, peeled and diced

• 25g/1oz unsalted butter

• 200ml/7fl oz chicken stock

• splash double cream

For the shallots

• 25g/1oz unsalted butter

• 1 tbsp caster sugar

• 8 small round shallots, peeled and left whole

• splash red wine vinegar

• 50ml/2fl oz red wine

• 50ml/2fl oz beef stock

For the jus

• 200ml/7fl oz robust red wine

• 200ml/7fl oz beef stock

• 1 shallot, halved

• 1 sprig thyme

• 1 bay leaf

• 1 star anise

• 5 peppercorns

• 2 tsp redcurrant jelly

• 25g/1oz cold unsalted butter, cubed

For the Yorkshire puddings

• 2 large free-range eggs

• about 150g/5½oz plain flour

• about 150ml/5fl oz whole milk

• rapeseed oil

For the beef

• 800g/1lb 12oz dry-aged Aberdeen Angus beef fillet, trimmed of any sinew and fat

• rapeseed oil

• 2 sprigs rosemary

• 2 sprigs thyme

• sea salt and freshly ground black pepper

• 2 tbsp beef stock

• 25g/1oz butter

For the Swiss chard

• 250g/9oz Swiss chard, washed, stalks removed and finely shredded

• 250g/9oz spring greens, stalks removed, leaves finely shredded

• 200ml/7fl oz chicken stock

• large knob of unsalted butter

• sea salt and black pepper

For the parsnip crisps

• 2 parsnips, peeled

• sunflower oil, for deep frying

Description

A Classy Take On The Classic British Favourite, Raising Roast Beef And Yorkshire Puddings To The Ranks Of The Sublime.

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