Beef carpaccio with roasted beetroots and horseradish ice cream

Serves 2

Ingredients

• 250g fillet of beef
• 20g roasted ground coffee
• Sprig of thyme
• Sprig of rosemary
• Salt and crushed black pepper
• 50ml olive oil

Beetroots

• 2 beetroots
• 100ml balsamic vinegar
• 50g dark brown sugar
• Sprig of rosemary
• Salt and pepper

Horseradish ice-cream

• Makes 2 litres ice-cream
• 1 litre milk
• 200g glucose syrup
• 150ml double cream
• 10 egg yolks
• 100g sugar
• ¾ tsp gelatine
• 400g horseradish sauce
• Juice of 1 lemon
• Salt and pepper

Method

1. Place the beef, coffee, rosemary, thyme, olive oil, salt and pepper in a vacuum sealed bag and cook at 56°C for 45 mins.
2. Sear the fillet on a very hot grill for 1 min on each side and slice thinly.
3. Peel and quarter beetroots and place in a roasting tin with balsamic vinegar, sugar, rosemary, salt and pepper. 
4. Cover with foil and roast for approx 1 hour 15 mins until tender. 
5. To make the ice-cream put the milk, glucose, double cream, gelatine and horseradish sauce in a pot and bring to a simmer.
6. In a separate bowl whisk the egg yolks and sugar and pour into the hot milk mixture.
7. Allow to cool and put into an ice-cream machine and follow the manufacturer’s instructions. 
8. Serve thin slices of beef with roasted beetroot, rocket and a scoop of horseradish ice-cream.