Fillet of Grass-fed Beef and pressed cheek caramelised cep and horseradish purée, heritage carrot, s

Ingredients

• Douglas fir pine
• g oxtail 400g
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 1/2 head of garlic, crushed
• g butter
• g breadcrumbs
• g hazelnuts toasted and finely chopped
• 1 lemon, zested
• g Parmesan
• g olive oil salt pepper
• 3 beetroots
• g plain flour
• g salt water
• g ceps, frozen then defrosted ice cubes
• g dried ceps
• 1/2 shallot, finely diced
• 1 sprig thyme
• ml dry white wine
• 1 dash olive oil
• 2cm fresh horseradish root salt
• g red wine
• g shallots
• g button mushrooms, finely sliced
• ml white chicken stock
• ml brown chicken stock
• ml whipping cream, whipped
• 1 bunch tarragon sugar
• 1 pinch sea salt black pepper
• ml red wine
• 8 baby carrots, peeled
• 1 lemon, zest only
• 2 tbsp honey