- ½ tsp Maldon sea salt
- ¼ tsp freshly ground black pepper
- 1 tsp finely chopped fresh rosemary
- 600g/1lb 5oz Chateaubriand beef (also called filet mignon)
- 2 tbsp olive oil
- 450g/1lb potatoes, boiled and puréed
- 110g/4oz plain flour, plus 4 tbsp for cooking
- 30g/1oz butter, softened plus extra for cooking
- 1 tbsp baking powder
- 1 tbsp horseradish sauce
- ½ garlic clove
- 25g/1oz butter
- 2 carrots, peeled and cut into 3cm/1in chunks
- 2 parsnips, peeled and cut into 3cm/1in chunks
- 2 turnips, peeled and cut into 3cm/1in chunks
- 1 small sweet potato, peeled and cut into 3cm/1in chunks
- 150g/5oz butter, plus extra for frying
- 2 tbsp honey
- 150ml/5fl oz red wine gravy
- For the beef, heat the oven to 230C/450F/Gas 8 and place a roasting tray inside.
- Mix the salt, black pepper and rosemary together in a bowl, then rub the beef with the mixture.
- Heat a frying pan over a high heat until hot. Add the oil and beef and fry for 15-20 seconds on each side, until golden-brown all over.
- Transfer the beef to the hot roasting tray in the oven and roast for 20-25 minutes (or until cooked to your liking), turning the beef every eight minutes. Remove from the oven, loosely cover with kitchen foil, and leave to rest in a warm place for 15 minutes.
- For the potato bread, place the potato, flour, butter, baking powder, horseradish sauce and garlic into a clean bowl and mix thoroughly to combine as a dough.
- Dust the bottom of a frying pan with a thin layer of plain flour and place over a medium heat.
- Divide the potato bread dough into four equal-sized rounds. Flatten the rounds into patties and place into the hot floured pan to cook for 2-3 minutes on each side, or until golden-brown all over.
- Place a little butter into a clean frying pan over a medium heat. When the butter has melted add the potato breads and fry for 1-2 minutes on each side, or until heated through.
- For the root vegetables, place the carrots, parsnips, turnips and sweet potato into a large pan of boiling water. Bring the water back to the boil and cook the vegetables for two minutes. Drain the vegetables and transfer to a clean roasting tray. Add the butter and honey and season well with salt and freshly ground black pepper.
- Stir the vegetables to combine the ingredients, then place into the oven to roast for 10-15 minutes, or until golden-brown and tender.
- To serve, carve the beef into slices and place along the centre of a warmed oval serving dish. Arrange the roasted root vegetables and potato breads around the beef. Serve with red wine gravy.