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Aged Beef with Spinach Puree & Horseradish

Recipe by Neil Perry from Neil Perry Rockpool Sessions

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Aged Beef with Spinach Puree & Horseradish, is the kind of dish where what you put into it; is what you get out of it and then some more. It requires time to prepare and cook but you won't be sorry.

Ingredients

3 kg rack of aged beef rib cap of fat removed, salted
Sea salt
Extra virgin olive oil
Freshly grated horseradish

Horseradish butter

200 g butter
100 g fresh horseradish
½ lemon freshly squeezed
pepper

Spinach puree

2 bunches english spinach washed, well drained and cut 5cm length
25 g butter
Sea salt
pepper

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Method

To make the horseradish butter, finely grate the horseradish and place with the butter in a food processor until well incorporated.
Add the lemon juice and pepper.
Roll in foil into a sausage shape, place in a container and refrigerate.
This can be made well in advance.
To make the spinach puree, place a pan on high heat and add the butter.
Do not allow the butter to burn.
Add the spinach, allowing it to wilt without letting it brown. Add sea salt and pepper to taste.
Cool and refrigerate until ready to use.
Preheat the oven to 60C.
Place the beef on a roasting tray and cook for 4 ½ hours, until the internal temperature when tested with a meat thermometer is 51- 53C.
Remove the rack from the beef and sear it on all sides on a hot grill with plenty of sea salt and olive oil.
Note: Heat the spinach puree gently.
Slice a portion of beef then cut that same piece into 3.
Slice a piece of horseradish butter about 1cm thick and place it on top of the beef to melt through.
Transfer the beef to a service plate, serve with freshly grated horseradish, the spinach puree and potato gratin.