This fine dining style starter is sure to impress, yet is simple to make.
225g/8oz beef fillet, cut from towards the tapered end
For the beef, trim the fillet completely of fat and then wrap it in cling film and put it into the freezer for 45 minutes (or while you complete the other stages).
For the tuile, preheat the oven to 200C/390F/Gas 6. Line a large baking tray with non-stick baking parchment or a silicone sheet.
Mix the flour, icing sugar and salt in a bowl. Gradually beat the butter into the dry ingredients, about a third at a time.
Whisk the two egg whites in a separate bowl until soft peaks form when the whisk is removed. Mix half of the egg white into the butter mixture then fold in the remainder with the horseradish.
Spread the tuile mixture in a thin layer onto the baking tray and bake for about 8-10 minutes, or until pale golden-brown. Allow to cool for a couple of minutes and, using a very sharp knife (or if you have one, a pizza wheel), cut into thin strips.
For the salad, squeeze a little juice from one of the lemon halves into a saucepan of boiling salted water and blanch the celeriac for one minute. Drain and tip into a bowl of iced cold water. Drain thoroughly again and pat dry with kitchen paper or a tea towel.
Tip the celeriac, fennel and radishes into a salad bowl.
Squeeze the juice from one half of the lemon and whisk it into the olive oil in a small bowl. Season to taste with salt, pepper and the horseradish. Drizzle the dressing over the salad and toss gently to coat.
For the oyster emulsion, carefully open up the oyster using a shucker, lever out the meat and liqueur into a food processor. Add the reserved egg yolk and mix on pulse setting until just combined. With the machine running, gradually pour in the lemon juice and sunflower oil. Taste and season with salt and white pepper.
Heat a griddle until searing hot. Using a very sharp knife, cut the beef across the grain in wafer thin slices. Season, brush with a little sunflower oil and sear on both sides for one minute.
Serve on a plain white square or rectangular plate if you have one. Slice the beef into strips and arrange on one side of the plate. Arrange a neat layer of radishes in a flower pattern in the centre of the plate and top with the celeriac and fennel. Spoon a pool of oyster emulsion at the top corner of the plate to the side of the salad and, using the base of a spoon, streak it down the plate.
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