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Seared Veal, Thyme, Smoked Beetroot, Crab and Horseradish

Brought to you from the Good Food and Wine Festival 2012.


  • 200g Veal fillet

  • 12 black peppercorns

  • A few sprigs of thyme striped of the leaves

  • 100ml extra virgin olive oil

  • 3 lemons

  • 60gr pecorino shaved

  • Two handfuls of mixed leaves and sprouts and cress

  • Beetroot

  • 500g small raw beetroot

  • 3 tablespoons basmati rice

  • 2 teaspoons loose earl grey tea

  • 1 teaspoon demarara sugar

  • 1 tablespoon olive oil

  • For the Crab Horseradish

  • 150ml crème fraiche

  • 100grs White Crab Meat

  • 1 generous teaspoon grated horseradish

  • Squeeze of lemon juice

  • Salt and freshly ground black pepper

  • 1 punnet each of micro beetroot, tarragon and watercress


  • 1.

    Grind the peppercorns and mix with ½ tbs of salt and the thyme.

  • 2.

    Rub the fillet lightly with olive oil, then rub the pepper mixture into the meat .

  • 3.

    Heat a ridged griddle pan to very hot, and sear the beef on all sides. Cool.

  • 4.

    Use a long, sharp-bladed knife to slice the beef as thinly as possible.

  • 5.

    Place the slices on a board and press with the flat blade of the knife to extend each slice.

  • Beetroot:

  • 1.

    For the beetroot preheat the oven to 180°.

  • 2.

    Wrap the beetroot tightly in foil, place on a baking tray and roast for one hour, or up to one hour and 20 minutes if the beetroot is a bit larger.

  • 3.

    Test with a sharp knife- if it goes in easily without resistance, the beetroot is ready.

  • 4.

    Leave to cool slightly and then, wearing rubber gloves, trim off the ends, peel and slice thickly.

  • 5.

    To smoke the beetroot, place a sheet of foil in the base of the smoker or wok and put the rice, tea and sugar in the middle of the foil.

  • 6.

    Place a rack on top, cover with a lid, and place over a high heat.

  • 7.

    Turn on the extractor fan and open a window. Leave for about 6 minutes, or until it is smoking well, then brush the beetroot slices with olive oil and put them in a single layer on the rack.

  • 8.

    Cover with a lid and smoke for 8 minutes.

  • 9.

    Remove and set aside, and repeat with the rest of the beetroot , if necessary

  • 10.

    To make the horseradish crème fraiche, mix together the crème fraiche, horseradish and squeeze the lemon juice over the crab meat and then mix with the cream and season to taste.

  • Presentation:

  • 1.

    This is small,dainty and pretty the beetroot cubed perfectly and the Crab Horseradish in tea spoon quenelles

  • 2.

    Lay the seared veal on the plate.

  • 3.

    Add a little of very good quality olive oil and then a grind of pepper

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