Seared Veal, Thyme, Smoked Beetroot, Crab and Horseradish

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