Horseradish Beef Carpaccio with Tarragon and Grapes Recipe - Great British Chefs

Ingredients

• 300g of beef fillet
• 1/2 tsp black peppercorns, crushed
• 1/2 tsp flaky sea salt
• 1 tsp horseradish sauce
• 1 tsp extra virgin olive oil
• 1 dash of vegetable oil
• 1 banana shallot, finely sliced into rings
• 50ml of red wine vinegar
• 50ml of water
• 1 tbsp of sugar
• 1 pinch of salt
• 40g of mayonnaise
• 1 tsp French's classic mustard
• 1/2 tsp English mustard
• 1 slice of bread, crusts removed
• 30g of butter
• 1 garlic clove, bashed in its skin
• 1 sprig of tarragon
• 150g of red grapes
• 2 sprigs of tarragon, leaves picked
• extra virgin olive oil, for drizzling