Seared beef carpaccio with roasted beetroots and horseradish

Modified from Jamie Oliver's recipe this was delicious with some sourdough bread.

Seared Carpaccio with Roasted Beetroot and Horseradish Cream

1 matured beef fillet (600g)

4 baby beetroots, washed

150ml creme fraiche or sour cream

30ml creamed horseradish
Lemon juice
Salt (whenever I use salt I use some kind of natural salt like Maldon or from our recent eating trip to France - Fleur De Sel de Camargue or Guerande salt (which was one of the ones used at 3 Micheline starred Guy Savoy when we went) - never regular old table salt. It actually really tastes much better if you just try it on its own. Iodated salt tastes like acid and kondof fizzy. Plus someone from my old office did a whole project on salt and apparently the reason its bad is really a lot to do with all the additives in regular old table salt.)
Black pepper

Balsamic vinegar

Extra virgin olive oil
Wild rocket
Shaved Parmesan (Parmigiano Reggiano or Grana Padana)

Marinade:

7 ml coriander seeds

10ml herbs such as rosemary and thyme

Black pepper

Pinch of salt

Balsamic vinegar

Olive oil

First make the marinade by grinding the first 4 ingredients in a pestle and mortar. Add the balsamic and the olive oil and mix. Coat the meat well and marinade for at least 30 minutes.

Next preheat the oven to 230 degrees C and put the beetroot in a double layer of foil with a splash of balsamic vinegar, olive oil and salt and pepper. Roast until tender (approx 1 hour). Unless very small, cut into quarters when cooked.

When the beetroot is cooked, heat a pan until very hot and sear the beef well on all sides. Rest for a few minutes, then carve as thinly as you can. Mix together the creme fraiche, seasoning and a little lemon juice.

Lay half the slices on each plate. Top with a few pieces beetroot. a few spoons of horseradish cream, wild rocket, Parmesan shavings, salt, black pepper, Extra virgin olive oil and very good balsamic vinegar. Serve with fresh sourdough preferable sourdough baguette.