Char-Grilled Scotch Fillet with Beetroot Puree

Ingredients

• For deep-frying: vegetable oil
• 2 onions, thinly sliced into rings on a mandolin
• 4 Scotch fillets (about 200gm each), trimmed, at room temperature
• 60 ml olive oil (¼ cup)
• Beetroot purée
• 2 beetroot, trimmed
• 3 garlic cloves, finely chopped
• 1 tbsp aged red wine vinegar, or to taste
• 2 tsp ground cumin
• Horseradish cream
• 125 ml pouring cream (½ cup)
• 1 tsp Dijon mustard, or to taste
• 1½ tbsp freshly grated horseradish
• ½ tbsp lemon juice, or to taste