HORSERADISH PLANT LEAVES RECIPES

Steps:

• Trim and discard any fat and silvery sinew from the fillet. If your fillet is thinner at one end, neatly fold the end under itself to form an even thickness, then tie kitchen string along the fillet at 3cm intervals to keep it neat and cylindrical.
• Mix the salt, pepper and dried herbs together. Lightly coat the fillet in olive oil, then rub it all over with the herb mix. Set aside at room temperature for 30-60 minutes.
• For the horseradish butter, beat the butter in a bowl until soft, then mix in the garlic, horseradish, chives and a pinch of salt and pepper. Spoon it into a bowl and set aside somewhere cool, but not in the fridge, until needed.
• Heat the barbecue to a high heat: 30-40 minutes in advance for charcoal, 10 minutes for gas.
• Meanwhile, prepare the chunky potato gratin. Butter a 2 litre baking dish and heat the oven to 180°C/160°C fan/gas 4. Cut the potatoes into 6mm slices. Bring the milk and cream to the boil in a large saucepan and season to taste with salt and pepper before it gets too hot. Stir in the thyme leaves and sliced potatoes, then simmer gently for around 10 minutes, carefully turning now and then, until just tender when pierced with the point of a knife. Tip into the dish, shake to level, then sprinkle the cheese over the top. Slide the potato gratin into the oven and bake for 30-35 minutes until richly golden and bubbling hot.
• Put the beef fillet on the barbecue directly over a high heat and sear for 15 minutes, turning every 3-4 minutes, or until browned all over. Re-arrange the coals/turn off the middle gas burner and lower the gas heat to medium.
• Put the fillet over the indirect heat, cover with the barbecue lid, then cook, turning once halfway through, until it reaches your desired finish: 10-15 minutes for medium-rare (the internal temperature should be 52-55°C when tested with a thermometer); 25-30 minutes for medium to well done (60-65°C).
• Put the beef on a carving board, cover with a loose tent of foil, then leave to rest for 5-10 minutes. Remove the gratin and leave that to rest as well.
• Uncover the beef fillet, then snip and remove the string. Carve the meat into 1cm-thick slices, then serve with small spoons of the horseradish butter, the chunky potato gratin and salads.

Steps:

• In a mortar with a pestle, or in a small bowl using the handle of a wooden spoon, grind together the rosemary, 1 1/2 teaspoons salt, and the peppercorns. The mixture should be chunky. Pat the roast dry with paper towels. Rub the meat all over with 1/2–1 tablespoon oil (depending on the size of the roast) and sprinkle the seasoning on all sides.
• Coat the Instant Pot® air fryer basket with canola oil spray. Place the roast in the center of the basket. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 16–18 minutes per pound of meat at 325°F (165°C) (start with the lower amount of time and add more time if needed), then press Start. Turn the meat when prompted.
• Meanwhile, make the horseradish cream: In a small bowl, stir together the sour cream, horseradish, and 1/4 teaspoon salt. Taste and adjust the seasoning with salt. Cover and refrigerate until ready to use.
• When the cooking time is up, insert an instant-read thermometer into the center of the meat; it should register 130°–135°F (54°–57°C) for medium-rare and 135°–145°F (57°–63°C) for medium. If the roast is not cooked to the desired doneness, add more cooking time in 2-minute intervals. Use tongs to transfer the roast to a cutting board. Place 1–2 tablespoons butter on top (depending on the size of the roast) and let it melt. Drizzle with the honey, cover loosely with aluminum foil, and let rest for 15–20 minutes.
• While the meat rests, cook the potatoes. Cut the roast into thin, round slices and serve with the horseradish cream and potatoes alongside.