Fillet of Beef Carpaccio with Lentils, Horseradish and Buttermilk

Serves 2

Takes about 45 minutes

This is a very fine dish indeed. While it’s light and healthy, it does have a beautiful full flavour and mouthfeel; the creamy, nutty taste of the lentils, the earthy fruitiness of the beetroot, the sweetness of the fillet, and the savoury richness of the dressing go together incredibly well

The salad:-

150g well-aged beef fillet, in one piece

3 medium raw beetroot

2 spring onion whites, very finely chopped

4cm of celery stick, very finely chopped

100g lentils, green or black

1 dstspn white balsamic vinegar

1 tbspn ground nut oil, plus a little more to start the lentils

1 dstspn lemon juice

1 dstspn chopped dill

2cm fresh horseradish, peeled and finely grated

1 packet of light salad leaves

The dressing:-

75mls buttermilk

1 tsp chives, finely chopped

1 dstspn light groundnut oil

• To cook the beetroot, remove any leaves, sprinkle a little light ground nut oil and wrap them in tinfoil, not too tightly, but properly sealed. Turn your oven on to 220C, and place them in the oven in a tin roasting dish. Roast for about 30 minutes – check for tenderness with a skewer or the tip of a knife. Remove from the oven and allow to cool
• Meanwhile, cook the lentils. Heat a dessert spoon of ground nut oil in a heavy bottomed saucepan and add the spring onions and the celery. Cook gently till they’re soft, but not coloured. Add the lentils, and enough water to cover by about 3cm. Bring to a boil, then reduce to a gentle simmer until they’re tender. Drain, then while still hot, add 1 table spoon of ground nut oil, plus the vinegar, the lemon juice, the dill, and a sprinkle of salt and pepper
• Combine all the dressing ingredients in a jar, put on the lid, and shake vigorously
• Cut the beetroot into quarters, and arrange on plates with some lentils and salad leaves
• Keep the beef in the fridge till the last minute. Then remove from the fridge and, with the sharpest knife you have, slice it as thinly across the grain as you can. Arrange these slices artfully on top of the leaves and lentils, sprinkle the horseradish on top, add as much dressing as you fancy, and serve