Serves: 4 | Preparation Time: 45 min
For the chrain
- 1 beetroot
- 4 tbsp freshly grated horseradish if available
- 2 tbsp cider vinegar
For the truffled Jerusalem artichoke puree
- 500 g jerusalem artichokes, peeled and sliced 1cm thick
- 250 ml double cream
- 1 bay leaf
- 2 tsp truffle oil
For the crispy curry leaves
- vegetable oil, for deep-frying
- 1 handfuls curry leaves, from the stem
For the beef
- 250-300g Wagyu beef sirloin, trimmed of excess fat, at room temperature
- 1 tbsp grapeseed oil
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 puree it in a food processor together with the horseradish and vinegar. Season with salt.
For the truffled Jerusalem artichoke puree: 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.
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.
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.
To serve, dollop the artichoke puree onto four warmed plates. Slice the beef and lay on top, place a little chrain to the side, then scatter with the curry leaves.