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1
Pre heat the oven to 180c.
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2
Place the beef on a clean kitchen work surface and rub the cracked pepper all over.
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3
Meanwhile heat a large frying pan or a roasting tray and add a splash of vegetable oil.
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4
Sear the beef on all surfaces until brown in colour before transferring the beef to a roasting tray, and place in the oven.
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5
The beef will need at least 1 hour in the oven.
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6
For the celeriac puree: peel and dice the celeriac.
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7
Place in a pan and pour over the milk and cream, bringing to a simmer.
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8
Cook until the celeriac is soft then drain off the milk and cream, reserving the cooking liquid Crush the celeriac with a fork or potato masher if you want it to be really smooth you could blend it in a liquidiser.
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9
Add back enough of the cooking liquid to create a good creamy texture and flavour.
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10
Add a spoon of horseradish and the butter then stir in.
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11
Insert the digital probe into the centre of the beef when it reads 140c it will be medium rare after its been rested.
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12
At this point remove from the oven and allow the meat to rest at kitchen temperature for 30 minutes.
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13
Meanwhile heat a frying pan, add the olive oil and fry the wild mushrooms until caramelised, then season the mushrooms.
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14
Carve the beef into thick slices and lay on a wooden board or platter and scatter over the wild mushrooms.
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15
Serve with the celeriac puree.
