Lightly season the steaks and leave at room temperature, tightly covered with cling film, while you prepare the rest of the ingredients.
Place the parsnips, swede and rosemary in a pot and cover with cold water. Add
Put the pot back on the heat, add the butter and cook it to a ‘beurre noisette’ stage (i.e. until it is a light nut-brown in colour). Add the thyme, return the vegetables to the pot and coarsely mash them. Season and keep warm.
Finely dice or grate half the beetroot and put in a bowl, then coarsely chop the rest and put in a blender with the garlic, horseradish, vinegar and olive oil. Blitz until smooth. Add this purée to the diced beets and parsley, and mix in. Season well.
Bring a pot of water to the boil, or use a steamer, and briefly cook the spinach, then drain through a colander and gently squeeze out as much excess water as possible. Roughly chop the leaves.
Preheat a grill (or use a heavy pan) and brush the steaks with a little oil on both sides. Assuming your steaks are
Divide the mashed root veg between 4 plates. Slice the steaks into 1cm thick slices and mix with the spinach, then sit this mix on top. Dollop the beetroot salad over, then drain the onion rings and add them last of all.
© 2005 Peter Gordon. All rights reserved.