Aged Beef with Spinach Puree & Horseradish
Recipe by Neil Perry from Neil Perry Rockpool Sessions
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
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.
