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Seared wagyu sirloin on truffled jerusalem artichoke purée

Peter Gordon from Market Kitchen
For a special dinner party, try Peter Gordon's divinely tender Wagyu beef with beetroot and horseradish purée and creamy Jerusalem artichoke

Seared wagyu sirloin on truffled jerusalem artichoke purée

Method

1. For the chrain: preheat the oven to 180C/gas 4. Wrap the beetroot in foil and bake until cooked through - you will be able to insert a skewer through it. Remove from the foil and place in a bowl of iced water, then peel the skin off. Roughly chop it, then purée it in a food processor together with the horseradish and vinegar. Season with salt.

2. For the truffled Jerusalem artichoke purée: place the artichokes in a pan with the cream and bay leaf, add a little salt and cover with water by 2cm. 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. Remove the bay leaf, strain the liquid into a bowl, then purée them in a small food processor, adding some of the cooking liquid to thin it out. Mix in the truffle oil and season well. Keep warm.

3. For the crispy curry leaves: heat the vegetable oil in a deep-fat fryer or pan to 180C. Deep-fry the curry leaves until crisp, then drain on kitchen paper.

4. For the beef: depending on the beef, you may prefer to cook it in one piece and then slice it, or you may prefer to cook individual portions. Heat a heavy-based pan. Rub the oil all over the beef and season generously with sea salt. Cook the 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 at the most. Leave to rest in a warm place for 5 minutes.

5. To serve, dollop the artichoke purée onto four warmed plates. Slice the beef and lay on top, place a little chrain to the side, then scatter with the curry leaves.