Serve: 4
Ingredients:

900g of Karan beef fillet
3 tablespoons of olive oil

Coffee rub:
2 tablespoons finely ground coffee beans
2 tablespoons freshly ground black pepper
2 tablespoons dark brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoons mustard powder
3/4 teaspoon ground ginger

Note: Keep you pan on a medium heat when cooking with the rub to avoid burning the coffee in the rub.

Oven roasted beetroot:
1kg baby beetroot
100g brown sugar
200ml balsamic vinegar
2 fresh sprigs of thyme

Chilli chocolate sauce:
600ml red wine
2.5 litres beef stock
2 fresh sprigs of rosemary
1 red chillies
200g Dark chilli chocolate (chopped)
100 ml of cream

Celeriac mash:
1 L milk
500g celeriac
1 fresh sprigs of thyme
200g Chorizo

300g baby spinach

METHOD
Mix all the coffee rub ingredients in a medium bowl together, work out all the sugar lumps with you fingers. Transfer the rub to a closed lid container. The will help seal in the rubs flavor for longer period.

Cut two even square ( 30cm ) sheets of tin foil for the roasting of the beetroot.
Trim and wash half of the beetroot and place on to the tin foil sheets with half of the balsamic vinegar, a sprig of thyme and salt. Roll the tin foil into a ball and repeat the proces with the remaning ingredients. Place the beetroot on to a baking try and cook in the oven at 160C for about 1 hour. Once cooked allow to cool then peel, the skin should come away really easily, then cut in half.

Place the beef stock, red wine, rosemary and chili in a saucepan. Bring the mixture up to boiling point, then turn down the heat and allow simmering until the liquid reduces down to a third. Strain the liquid and discard the solids. Pour the reduced liquid back in to a clean pot. Whisk in the chopped chocolate and continue stirring over a low heat until the chocolate has melted and the sauce is thickened and glossy. Add the cream and season to taste.

Cut the chorizo into 2mm even cubs and pan fry lightly on a high heat until fragrant, transfer the fried chorizo mix to a clean bowl.
Peel the celeriac and cut in to 1cm chunks , place in a pot and cover with the milk, cover the pot and gently bring to a simmer with the thyme, salt and pepper. Once soft strain off the milk and keep to one side, place the cooked celeriac in to a food processor, blitz while adding a little bit of the cream at a time until you get a thick, smooth consistency. Fold in the chorizo and season to taste.

Pre-heat your oven to 200°C. Cut the fillet into 4 neat medallions. Combine the olive oil and Coffee Rub, rub into the medallions. Pan-fry the fillet over medium heat on all sides until nicely browned and caramelized all over. Place the pan in the pre-heated oven for 5 -10 minutes or until cooked to your preference (5 minutes for medium-rare)

Wilt most of the baby spinach in a hot pan with a little butter, salt and pepper.

To serve, spoon some chorizo celeriac puree onto a plate, place a little wilted spinach next to it, place the beef fillet on top, garnish with the slow roasted beetroot and finally spoon the sauce on the beef.