Ingredients

• 250g/9oz raw beetroot
• peeled and diced
• pinch salt
• 300-400ml/10-14floz apple juice
• 250g/9oz kale
• leaves picked
• Vegetable oil for deep-fat frying
• 1 banana shallot
• peeled
• sliced into ½cm/¼in rings
• 50g/2oz plain flour
• 2 free-range eggs
• lightly beaten
• 75g/3oz Japanese breadcrumbs
• 1 tbsp rapeseed oil
• 50g/2oz butter
• 400g/14oz new potatoes
• 1 sprig fresh mint
• 2 sprigs fresh mint
• leaves finely chopped
• 1 tbsp rapeseed oil
• knob butter
• 4 x 150g/5½oz 1cm/½in thick steaks from the Wagyu feather blade
• 150ml/5½fl oz beef jus
• or reduced beef stock

Directions

• For the beetroot
• place the beetroot and salt in a saucepan over a medium heat
• and pour in enough apple juice to cover the beetroot. Cover with a lid and cook until the beetroot is tender.
• Remove from the heat
• and pour out a little of the juice and set aside. Blend the remaining pan contents in a food processor until very smooth
• using the reserved juice if necessary to thin the purée a little. It should be thick and velvety . Season with salt and freshly ground black pepper to taste.
• For the kale
• bring a pan of salted water to the boil
• and half fill a large bowl with iced-water. Add the kale to the boiling water and cook for two minutes
• until tender
• drain
• and immediately place into a bowl of iced-water.
• Once cool
• drain from the ice-water and squeeze out any excess water.
• To serve
• melt a knob of butter in a pan over a medium heat
• add the kale
• heat through and finish with a twist of freshly ground pepper.
• For the shallot rings
• heat a deep fat fryer to 190C
• alternatively heat vegetable oil in a deep-sided
• heavy-bottomed pan until a breadcrumb sizzles and turns golden-brown when dropped into it (CAUTION: hot oil can be dangerous
• do not leave unattended).
• Set up three bowls
• one with the flour
• another with the beaten egg and a third with Japanese breadcrumbs.
• Dredge the shallot rings first in the flour
• then the egg
• then Japanese breadcrumbs.
• Gently lower the shallot rings into the hot oil and deep fry until golden-brown. Remove with a slotted spoon and then drain onto kitchen paper.
• For the potatoes
• cook the potatoes in boiling salted water with a sprig of mint.
• Once tender
• drain
• and cut in half.
• Heat the butter and rapeseed oil a large frying pan over a medium to hot heat
• add the potatoes and gently fry until golden-brown.
• Season with salt and freshly ground black pepper
• and add the chopped mint.
• For beef
• heat the rapeseed oil in a frying pan till hot.
• Season the beef all over with salt and freshly ground black pepper.
• Add a knob of butter to the hot pan and pan fry on both sides till coloured
• approximately three minutes on each side.
• Remove the beef from the pan and set aside to rest for a couple of minutes.
• For the beef jus
• heat the beef jus through in a small pan
• ready to serve. If you don't have beef jus
• add good quality beef stock to the pan used to cook the beef
• and cook over a medium heat until the volume has reduced and it has thickened and become flavoursome.
• To serve
• spoon the beetroot purée onto the plate
• and top with the beef. Place some kale and potatoes alongside. Spoon over the beef jus and top with shallot rings.