- 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
- 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.