Serves 6

This is the best way I know of cooking fillet of beef – it is beautifully pink in the centre from its long resting time, and its texture is really quite wonderful.

For the horseradish cream

200ml/7fl oz crème fraîche
2 inches of fresh horseradish, peeled and finely grated
1/2 tsp of red-wine vinegar
A good pinch of sea salt

Place the crème fraîche in a mixing bowl, stir in the grated horseradish and the vinegar, finish with the salt and set aside while you prepare the beef and the vegetables.

11/2 kg/3lb beef fillet, trimmed of all fat
Sea salt and freshly ground black pepper
1 tbsp olive oil

Heat the oven to 200C/400F/Gas6. Season the meat very generously all over. Place a large, non-stick pan over a high heat on top of the stove. Add the olive oil and when the pan is really hot, add the beef. Brown really well all over. Transfer the beef to a roasting pan and place on the middle shelf of the oven. Cook for five minutes then remove from the oven and wrap the warm beef very securely in aluminium foil. Set aside in a warm place for 30 minutes – the beef will carry on cooking in the foil.

250g/8oz podded peas
250g/8oz podded broad beans
A good drizzle of extra-virgin olive oil
The juice of one lemon
1 bunch of rainbow chard, blanched in well-salted water for five minutes and set aside
Sea salt and freshly ground black pepper
2 tbsp grated Parmesan

Cook the broad beans and peas as in the recipe to the right. Once cooked, place in a bowl with the chard and dress with the oil and lemon juice. Add the Parmesan and season; toss well. Slice the beef into generous two-inch slices, place on plates, spoon the horseradish over the top and serve with the peas, beans and chard.