Beef carpaccio with roasted beetroots and horseradish ice cream

Serves 2


  • 250g fillet of beef
  • 20g roasted ground coffee
  • Sprig of thyme
  • Sprig of rosemary
  • Salt and crushed black pepper
  • 50ml olive oil


  • 2 beetroots
  • 100ml balsamic vinegar
  • 50g dark brown sugar
  • Sprig of rosemary
  • Salt and pepper

Horseradish ice-cream

  • Makes 2 litres ice-cream
  • 1 litre milk
  • 200g glucose syrup
  • 150ml double cream
  • 10 egg yolks
  • 100g sugar
  • ¾ tsp gelatine
  • 400g horseradish sauce
  • Juice of 1 lemon
  • Salt and pepper


  1. Place the beef, coffee, rosemary, thyme, olive oil, salt and pepper in a vacuum sealed bag and cook at 56°C for 45 mins.
  2. Sear the fillet on a very hot grill for 1 min on each side and slice thinly.
  3. Peel and quarter beetroots and place in a roasting tin with balsamic vinegar, sugar, rosemary, salt and pepper. 
  4. Cover with foil and roast for approx 1 hour 15 mins until tender. 
  5. To make the ice-cream put the milk, glucose, double cream, gelatine and horseradish sauce in a pot and bring to a simmer.
  6. In a separate bowl whisk the egg yolks and sugar and pour into the hot milk mixture.
  7. Allow to cool and put into an ice-cream machine and follow the manufacturer’s instructions. 
  8. Serve thin slices of beef with roasted beetroot, rocket and a scoop of horseradish ice-cream.