For the beef rolls
- 500g Irish beef fillet, well trimmed
- 2 garlic cloves, sliced
- 1 tsp roughly cracked black peppercorns
- 2 thyme sprigs, broken up
- Olive oil, for cooking
For the lemon aioli
- 1 egg, at room temperature
- 2 garlic cloves, crushed
- 2 tsp white wine vinegar
- Pinch of caster sugar
- Finely grated rind of ¬? lemon
- 1 tsp Dijon mustard
- 100 ml olive oil
- 100 ml ¬sunflower oil
- Sea salt and freshly-ground white pepper
To serve
- Creamed horseradish
- 2 beetroots, peeled and julienned (on a mandolin is best)
- 1 bunch English radishes, julienned (on a mandolin is best)
- 100 g fresh watercress sprigs