Seared carpaccio of beef with roasted baby beets, creamed horseradish, watercress and Parmesan

The reason I like to make this dish is because, apart from being really quick and simple, it’s a sociable feast where everyone can tuck in and help themselves. I love all that. I always serve this on a large plate in the middle of the table, with crusty bread and a glass of wine. Any leftovers are even more gorgeous the next day in a nice firm bap.

A good carpaccio is always made from a prime cut of meat or fish, like fillet or loin, and it is normally served completely rare. To make it different I sear it lightly, encrusting a fantastic flavour on the outside but still leaving it delicately and classically raw.

Preheat the oven to 230°C/450°F/gas 8. Wash and scrub the
beets, trim the ends, and toss into a roasting tray with a little oil, balsamic vinegar and seasoning. Cover with kitchen foil and roast until tender. Cooking time depends on size.

Now prepare the carpaccio of beef. Pound the coriander seeds in a pestle and mortar, then mix in the rosemary, salt, pepper and oregano and sprinkle on to a board. Roll and press the fillet of beef over this, making sure all the mixture sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.

Sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix your horseradish and crème fraîche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!

• from Return Of The Naked Chef