Ingredients

• 2 tbsp vegetable oil
• 4 x 200g/7oz middle-cut beef fillet
• 180g/6½oz unsalted butter
• 200g/7oz salsify
• peeled and cut into 2cm/1in batons (keep in a bowl of citrus water to prevent browning)
• 1 banana shallot
• thinly sliced
• 100ml/3½fl oz Madeira
• 175ml/6fl oz veal jus or stock (alternatively you can use beef stock)
• 2 tbsp finely chopped fresh chervil
• salt and freshly ground black pepper
• 4 large Maris Piper potatoes
• scrubbed
• not peeled
• coarsely grated
• 2 beetroots
• peeled
• coarsely grated
• 75g/2½oz crème fraîche
• 1 free-range egg
• yolk only
• 1 tbsp finely chopped fresh parsley
• 70g/2½oz butter
• 1 bunch baby beetroots
• 1 bunch heritage or candied beetroot

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat the oil in a medium frying pan. Once hot add the beef and cook on each side for 2-3 minutes.
• Add 75g/2¾oz butter to the pan and place in the oven for 4-5 minutes depending on the weight of your fillet steak. Leave to rest.
• Add 75g/2¾oz butter to a hot pan. Add the salsify and and stir-fry for 3-4 minutes
• or until tender and golden-brown.
• In a clean pan
• heat the remaining butter until foaming then add the shallot. Fry for 3-4 minutes
• or until golden-brown.
• Add the Madeira and carefully tip the pan towards the flame of the hob
• so that the alcohol catches alight. Cook until the liquid has reduced in volume by three-quarters. Add the veal stock
• stirring well
• and cook for 3-4 minutes
• or until reduced in volume by half. Season
• to taste
• with salt and black pepper. Stir in the chervil.
• For the rosti
• put the potatoes in a clean tea towel inside a bowl and squeeze out any excess water. Transfer the potato and beetroot into a clean bowl along with the crème fraîche
• egg
• parsley
• salt and pepper. Stir until well combined.
• Heat 35g/1¼oz butter in an ovenproof frying pan over a medium heat and place 2 x 7.5cm/3in chefs' rings in the pan. Spoon the potato mixture into the rings
• press down well using a spoon
• and cook for 3-4 minutes
• or until golden-brown. Remove the rings
• turn the rosti
• press the mixture down and cook for a further 3-4 minutes. Transfer the pan to the oven for 5-10 minutes
• or until tender and cooked through.
• Meanwhile
• boil the baby beetroots in their skins for 10-15 minutes. Run under cold water and rub off the skins. Heat a medium frying pan and add the remaining butter
• add the baby beetroots and cook for 1-2 minutes. Peel the heritage beetroots and cut using a mandolin.
• To serve
• place the rosti in the centre of the plate and place the beef on top. Put the salsify and beetroot around the rosti and pour over the sauce.