For the Beer Sauce
Take the sugar to a light caramel then add the shallots, garlic, thyme and mustard seeds and sweat down until soft and lightly golden
Add the red wine vinegar and reduce to a thick syrup
Add the beer and reduce again until syrupy
Add the meat stock and reduce to the right consistency
Strain through a chinois and add the diced gherkins and capers
Before plating up, add the chopped chives and any resting juices from the roast beef
For the Potato Cake
Line a baking tray with greaseproof paper and place 4 90mm tart hoops on it
Peel the potatoes and very finely slice on mandolin
Lay the potato slices neatly inside the tart rings in a single layer, then brush with the melted beef fat and sprinkle with a pinch of grated cheese and seasoning. Repeat this process until the potato reaches the top on the tart ring
Cover with another greaseproof paper and bake in the oven at 200°C until golden on the bottom (15 mins)
Once golden, turn over and continue cooking until soft all the way through
Take out of the oven and leave to rest with a weight on top
For the Roast Beef
Place the Cote de Boeufs into a large smoking hot frying pan with the garlic and rosemary sprigs and leave to caramelise
Add some of the butter and leave to turn brown and start to foam
Turn the beef to colour the other side and baste with the butter adding more as the butter starts to go dark
Keep basting and regularly turning the beef until cooked rare inside
Leave the beef to rest on a draining rack, ensuring all the resting juices are kept
For the Oyster Salad Cream
Blitz the cucumber, shallots, horseradish cream, vinegar and sugar together until smooth
Pass the cucumber stock through a fine chinois to remove the pulp
Blitz together the egg yolks, lemon juice and oysters until smooth, then slowly emulsify in the oil
Scrape down the oyster mixture from the sides of the thermo mix and gradually blend in the cucumber stock until at the right consistency
For the Braised Lettuce
Put the butter mint and lemon juice into a pan with 1 litre of water and bring to a rapid boil
Pass the water into a fresh pan through a chinois
Remove the outer leaves of the lettuces and cut from top to bottom and wash in ice water
Bring the water/butter emulsion back to a rapid boil then add the lettuces and cook until tender
Plating
Carve the beef off the bone and into 2cm thick strips and arrange on the bottom of the cocotte dish along with the raw oysters
Pour on the hot beer sauce
Top with the potato cake and finish with a few flakes of sea salt
Put the dish on the plate and next to it lay the lettuce and dress with the oyster salad cream