From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
450 g beef fillet (preferably well hung, completely trimmed of fat and sinew)
700 g baby beetroots
2 tblsp olive oil, plus extra for dressing
4 tblsp balsamic vinegar
2 tsp coriander seeds
1 tblsp finely chopped rosemary
2 tblsp freshly grated horseradish
100 g crème fraîche
75 g watercress (well picked over)
0.5 lemon (pips removed)
maldon sea salt and freshly ground black pepper
50 g parmesan cheese shavings, to garnish
Carpaccio is typically raw, but this one's a little different. Slice the beef as thinly as you can, but don't worry if it is not too perfect - a bit of rough texture gives plenty of character to the finished plates.
Preheat the oven to 220°C (425°F/Gas 7). Remove the beef from the fridge 30 minutes before you intend to use it to allow it to come back to room temperature.
Scrub the beetroot, trim away the tops and pat dry with kitchen paper. Place in a roasting tin, drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Cover with foil and roast for 40-45 minutes until easy to pierce with a knife.
Allow to cool, then cut into quarters and toss in the cooking juices.
Heat a large griddle pan until smoking hot. Crush the coriander seeds using a pestle and mortar and sprinkle on to a board with the rosemary and teaspoon each of salt and pepper. Roll the beef in the mixture, pressing it down well to coat thoroughly. Place the beef in the heated pan and sear for about 6 minutes over a medium heat until well browned and slightly crisp all over, turning regularly. Remove from the heat and allow to rest on a board, uncovered, for at least 10 minutes.
Meanwhile, make the horseradish dressing. Place the horseradish and crème fraîche in a bowl with a teaspoon of water and mix well to combine, then season with salt and pepper to taste.
When the beef has rested, slice it as thinly as you can and arrange in an overlapping layer on large plates. Place the roasted beetroot alongside and drizzle some of the beetroot cooking juices on top, then drizzle over the horseradish dressing. Dress the watercress with olive oil and enough lemon juice to taste, then scatter it over the beef and beetroot. Garnish with the Parmesan shavings and add a good grinding of black pepper to serve.