• 6 fillets of beef
  • 6 small portions of short rib
  • 500 g potatoes
  • 100 g horseradish (finely grated)
  • 1 carrot
  • 1 medium onion
  • 1 stick of celery
  • 150 ml red wine
  • 400 ml beef stock


  • 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.
  • To assemble:
  • 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.