For the smoked marrowbone beignet:
Soak 3 inch sections of bone marrow in tepid water for about 2 hours. Push out the marrow from the bones and place the marrow in salted iced water overnight
Place the wood chippings in to a smoking tray and lay the wire rack on top and cover with the lid. Put on the hob on a low heat until the chippings begin to smoke, remove lid and add the marrow, cover with the lid and lightly smoke for approximately 10 - 15 minutes or until marrow is soft to the touch but still holding its shape.
Place the marrow in the fridge to chill and firm up.
Have three small bowls ready for the breadcrumb process, first bowl add the seasoned flour, second bowl the beaten egg and the third bowl is the breadcrumbs.
Firstly lightly toss the marrow through the flour, remove and shake off excess flour, then add to the egg mix, turn over to coat the marrow and remove using a fork (this allows the excess egg to drip off), add to the bread crumbs and turn until coated, remove and place on a tray. When all are complete place the tray back into the fridge until needed.
For the pickled baby carrots:
Place all the pickling ingredients except the orange & tarragon in to a pan and simmer.
Peel the orange zest and add to the pickling liquor along with the juice of the orange, correct the seasoning with a little salt.
Using a mandolin carefully slice the carrots lengthways and drop into the pickling liquor and simmer for 1 minute. Remove pan from the heat and leave to cool in the pickling liquor. Ideally leave over night to marinate.
For the beef fillet:
Finely grind all the spices together. Trim the beef fillet and remove fat and sinew.
Roll the beef in the spices and leave for 1 - 1½ hours.
After marinating the beef in the spices, carefully rub the spices off. In a hot pan add a little oil and seal each side of the beef until lightly caramelised, the centre of the fillet should stay very rare. Wrap in cling film and press in the freezer between two trays and a heavy weight.
For the carrot puree:
Place all the carrots, shallots and garlic into a pan, add the water and butter and bring to the boil. Reduce the liquid until the carrots are soft and the water and butter have emulsified. Add the cream and re-boil then blend to a puree, pass through a fine sieve and season
For the mascarpone cream:
Blitz the horseradish cream in a food processor to a puree and pass through a fine sieve. Mix with the mascarpone and season. Add a lemon juice to taste and place in the fridge to chill.
For the potato crisps:
Wash and dry the potatoes, carefully then using a mandolin, thinly slice the potatoes lengthways. Deep fry the potato slices in a fryer at 160 C/325 F until light golden brown. Remove from the fryer and place on to kitchen paper to drain. Lightly season with salt.
For the horseradish oil:
Peel and roughly chop the horseradish, cover with the pomace oil and slowly simmer, add the lemon zest and a sprig of thyme and leave in a warm area to infuse for 2 hours.
For the pickled mushrooms:
In a hot pan sauté the mushrooms for 30 seconds, add the sherry vinegar to the mushrooms and reduce until the liquid has evaporated. Add the pomace oil and slowly warm the mushrooms and correct the seasoning
For the salad:
Carefully pick the very heart of the curly endive, picking the bitter stems off so only the yellow leaves are needed.
Carefully using scissors cut away the peas shoots away from the sponge based punnet and add to the endive lettuce.
Pick the tarragon leaves away from the stems and add to the lettuce.
Place the lettuce into cold water, carefully drain and place onto a paper towel to dry. Remove from the paper and place in to a bowl into the fridge (this will lightly crisp up the lettuce.) Keep rocket shoots separate in the fridge until serving as these leaves are very delicate and can wilt very easily.
Thinly slice the beef and place onto the plate in a neat row approximately 7 slices per person. Brush the beef with a little horseradish oil and season with smoked sea salt and fresh cracked black pepper. Pipe a little carrot puree along each side of the beef and using a warm teaspoon neatly quenelle a little horseradish cream and place on left hand side of beef. Placed the sliced pickled mushrooms on top of the beef and arrange the pickled carrots on top of the mushrooms. Dress the salad in a little horseradish oil and arrange over the carrots and beef. Deep fry the smoked marrow, drain and season and arrange on the opposite side to horseradish cream. Finish the beef salad with a few Shetland black potato crisps and serve.
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