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Sirloin On Artichoke Puree

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Method

Chrain:1. Heat oven to 180°C. Wrap beetroot in foil and bake until cooked through. Remove from foil and place in a bowl of iced water. Peel off skin, roughly chop then purée together with the horseradish and vinegar. Season with salt.

Jerusalem artichoke purée:

1. Peel and slice (1cm thick) the Jerusalem artichokes, place in a pan with the cream and bay leaf, add a little salt and cover with water.

2. Bring to the boil, then cook over a moderate heat until the artichokes are cooked and the liquid has gone below the level of them.

3. Discard the bay leaf, strain the liquid into a bowl, then purée the artichokes, adding some of the cooking liquid to thin out. Mix in the truffle oil and season to taste. Keep warm.

Crispy curry leaves: 1. Heat the vegetable oil. Deep-fry the curry leaves until crisp, then drain on kitchen paper.

Beef: 1. Heat a heavy-based pan. Rub the oil all over the beef and season with sea salt.

2. Cook beef in the pan for 1 minute over quite a high heat. Turn the beef over and brown on all sides, cooking it to medium rare. Leave to rest in a warm place for 5 minutes.

To serve: 1. Dollop the artichoke purée onto plates. Slice the beef and lay on top, place a little chrain to the side, then scatter with the curry leaves.