Brown the ribs in a hot pan with a little oil. Finely chop the carrot, onion and celery. Put the ribs and chopped veg in a pot and add wine and reduce by half. Add the stock and simmer for half an hour. Transfer to an oven and slow cook at about 150°C for a couple of hours. Add a little more stock if it’s reducing too much.
For the mash
Boil and mash the potatoes. Season well with salt and butter. Heat the cream and add the horseradish and simmer gently for a minute just to soften. Mix through the potato a little at a time to achieve the desired taste that suits you.
Preheat oven to 190°C
On a very hot pan brown the fillet steaks on both sides. Transfer to the oven and roast to your liking. Rare will only take about 5 minutes up to 15 for well done. With your fingers push the centre of the steak. The more resistance you get, the more it’s cooked through. Medium rare should offer a little resistance.
Place a small bowl or ramekin on the plate and spoon in a little potato. Place a rib on top and drizzle with the reduced stock. Place more potato on the plate and place the fillet beside, again drizzle with a little reduced stock.
We served this with a little pan-seared foie gras on the top of the steak and a drop of truffle oil for a wonderful aroma. For vegetables I served wilted spinach, butter sautéed chanterelle mushrooms and oven roasted tomatoes.