Rösti of Turnip and Potato with Fillet of Beef and Horseradish Béarnaise

Serves 4

For the turnip röstis, grate the turnip and potatoes onto a clean tea towel, sprinkle with sea salt and squeeze out any excess liquid. Place in a bowl and season with black pepper. heat some oil in a frying pan, spoon some of the turnip mixture into an oiled metal cooking ring and press down well, remove the ring and repeat the process 3 more times, cook the rösti’s for 5 minutes on each side until well coloured, then transfer onto a non-stick baking sheet and finish in the oven for 5-10 minutes or until cooked through. Towards the end of the cooking, heat a griddle pan and add the oil and butter, season the steaks and pan fry them in the hot pan and cook for 2-3 minutes on each side or more if you like the steak more well done. Remove from the pan and rest for a couple of minutes. Place the rosti on a warmed plate, top with the steak and spoon over some horseradish bearnaise and serve.