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Serves 4 entree sized portions.
Trim the beef if necessary, coat well in crushed pepper berries & sea salt. Sear in hot olive oil in a heavy based pan. Place into a moderate oven at 180C for 8 minutes until medium rare. Remove rest and cool.
Coat in chopped herbs - wrap tightly in cling film and refrigerate for 1 hour.
Place the baby beetroots onto a sheet of foil and drizzle with olive oil, salt and pepper. Add a sprinkle of thyme garlic and wrap to close. Place into a moderate oven at 180C oven for 30 minutes.
Repeat the process for the potatoes.
Grate the horseradish if fresh and add a splash of vinegar. Whisk the creams and mix in the horseradish.
Spread a little onto the plate, slice the beef thinly and place onto horseradish cream.
Dress the beetroots, potatoes and hazelnuts onto the beef. Toss the celery leaf and baby curly endive with a splash of oil, white balsamic and hazelnut oil.
Sprinkle with sea salt and serve.
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