Herb Crusted Beef Tenderloin with Horseradish Cauliflower Puree, Fondant Potatoes, Parsnip Crisps and Red Wine and Chocolate Jus

This is a decadent Sunday night roast. Its rich and full of flavour and definitely a treat. We were gifted the chateaubriand a few months ago and it has been in our freezer ever since. I was going to do a beef wellington with it, but decided that a fancy Sunday roast would be a nice luxury instead. The accompaniments would work with any other piece of beef, they would also be great with venison too. The cauliflower puree pulls everything together and is a definite must-try.

Serves 6

1. Make sure your beef has been at room temperature for 30 mins before cooking.
2. For your cauliflower puree, chop a large cauliflower into florets and place in a large saucepan with a good knob of butter and a glug of olive oil. Fry for 8-10 mins until golden, caramelised and slightly nutty. Add 300ml of full fat milk and 100ml of double cream so the florets are just covered. Season well, add 3 bay leaves and leave to simmer for 15 mins - make sure the heat isn’t too high or the cream will split.
3. Put the florets in a blender with a splash of the creamy liquid and blitz. Push through a sieve to make the puree extra smooth then add 1 tsp of nutmeg and 1 heaped tsp of mustard. Season to taste and keep warm.
4.For the crisps, peel three parsnips into ribbons and place on a lined baking tray. Drizzle over 1 tbsp sunflower oil, then sprinkle over 1 tsp of garlic granules, some seasoning and a pinch of mustard powder. Bake in an oven at 180C, turning occasionally.
5. For the beef, finely chop some herbs (I used sage, rosemary and thyme). Rub the beef in oil and sear in a hot pan. Remove to a plate and brush over some horseradish and mustard before pressing the herbs onto the beef. Roast in a hot oven at 200C for 15 mins for rare meat. Leave to rest for at least 30 mins.
6. Cut some maris pipers into small rectangles and fry on all sides in plenty of butter and oil. Add a couple of bashed garlic cloves and herbs to the pan, 25g butter and some chicken stock. Cover, baste occasionally and simmer until cooked.
7. For the gravy fry some halved shallots with 4 bashed garlic cloves and some herbs. Add 300ml red wine and reduce then add 400ml good quality beef stock and simmer gently. Before serving sieve the gravy and reduce more in a saucepan, adding 1 tbsp of redcurrant jelly and 20g of 80% dark chocolate. Taste and season.
8. Char some tenderstem broccoli in a hot wok or frying pan and serve.