- 2 large raw beetroot
- olive oil
- salt and pepper
- 4 tbsp balsamic vinegar
- 150ml/5fl oz Cabernet Sauvignon wine
- 1 tbsp sugar
- 25g/1oz butter
- 500g/1lb 2oz large waxy potatoes
- 1 bulb smoked garlic
- melted butter, to cover
- salt and pepper
- 100ml/3½fl oz double cream
- 50ml/2fl oz crème fraîche
- ½ tsp English mustard
- 2 tsp freshly grated horseradish root
- 1-2 tbsp lemon juice
- salt and white pepper, to taste
- 200g/7oz runner beans, finely sliced
- 25g/1oz butter
- salt and pepper
- 4 x 200g/7oz beef rump steaks
- salt and pepper
- olive oil
- Preheat the oven to 150C/300F/Gas 2.
- For the beetroot, top, tail and wash the beetroot. Rub with oil, season with salt and pepper, to taste, wrap it in foil and bake until tender – this will take about two and a half hours. Leave to cool and then push the skin off with your fingers (use rubber gloves if you don’t want purple hands). Cut into wedges and set aside.
- Put the balsamic vinegar, wine and sugar into a pan. Boil until the volume of liquid has reduced by half. Add the beetroot, season with salt, pepper and the butter, and keep warm.
- For the potatoes, peel the potatoes and boil them in a pan of boiling salted water until tender. Drain well.
- Put the smoked garlic bulb in a saucepan and cover with melted butter. Cook over a low heat for 45 minutes and then allow to cool. Peel the cloves and place back into the butter and then blend until smooth using a hand-blender.
- Crush the potatoes lightly with a folk. Mix in the garlic butter purée and season with salt and pepper, taking care not to turn the potatoes into mash.
- For the horseradish cream, lightly whip the double cream in a mixing bowl and then stir in the crème fraîche, English mustard, fresh horseradish and lemon juice. Mix well and season to taste with salt and pepper. Set aside.
- For the beans, blanch the beans in a pan of boiling salted water for two minutes, then drain and refresh in a bowl of ice cold water. Drain again.
- Heat the butter in a frying pan and add the beans. Season with salt and pepper and fry for one minute to warm through. Set aside.
- For the steak, preheat a griddle to hot. Season the steak generously with salt and pepper, drizzle with a little olive oil and then place on the hot griddle. Cook for about two minutes on each side for rare, 3½ for medium and then allow to rest for a minute before serving.
- To serve, place a scoop of potato on each plate along with the steak, surround with 3-4 wedges of beetroot and a little syrup, some beans and a neat spoonful of the horseradish cream.