200g/7oz French beans, trimmed
3 garlic cloves, minced
2 heads confit garlic
20²µ/¾´Ç³ú horseradish root, peeled and grated
8 Maris Piper potatoes, par-boiled
2 confit banana shallots
2 shallots, peeled and diced
2 tbsp chopped fresh tarragon
1 tbsp chopped fresh thyme
50²µ/1¾´Ç³ú semolina
1 bay leaf
salt and freshly ground black pepper
2 tbsp olive oil
50ml/2fl oz vegetable oil
moscatel vinegar, to taste
100g/3½oz unsalted butter
1 beef top rump or picanha cut